Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup dulce de leche
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan with butter and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Pour half of the batter into the prepared cake pan. Spoon the dulce de leche over the batter, leaving a 1/2-inch border around the edges.
7. Pour the remaining batter over the dulce de leche, spreading it evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Serve the Torta Maria Luisa with Dulce de Leche at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 43g
Protein: 5g
Sodium: 160mg
Sugar: 29g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the batter.
- You can add a teaspoon of cinnamon to the batter for a spiced flavor.
- You can use caramel sauce instead of dulce de leche.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Use room temperature eggs for better mixing.
- Spoon the dulce de leche over the batter carefully to avoid mixing it with the batter.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the Torta Maria Luisa with Dulce de Leche in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the Torta Maria Luisa with Dulce de Leche on a cake stand and dust it with powdered sugar.
Garnishes:
You can garnish the cake with fresh berries, whipped cream, or chopped nuts.
Pairings:
Serve the Torta Maria Luisa with Dulce de Leche with a cup of coffee or tea.
Suggested side dishes:
This cake is delicious on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Troubleshooting advice:
- If the cake is too dry, reduce the baking time or add more milk to the batter.
- If the cake is too moist, increase the baking time or reduce the amount of milk in the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake.
Food history:
Torta Maria Luisa is a traditional cake from Mexico that is named after Empress Maria Luisa, the wife of King Charles IV of Spain.
Flavor profiles:
This cake has a rich and buttery flavor with a sweet and creamy dulce de leche filling.
Serving suggestions:
Serve the Torta Maria Luisa with Dulce de Leche as a dessert or a sweet treat for any occasion.
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Region: Argentine
Taste: Rich, Sweet, Caramelized, Creamy, Nutty