Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1/2 cup heavy cream
- 1 ripe mango, peeled and diced
Special Equipment Needed:
- 9x13 inch baking dish
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking dish with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the egg yolks and sugar with an electric mixer until light and fluffy.
4. Add the milk and vanilla extract to the egg mixture and beat until well combined.
5. Gradually add the flour mixture to the egg mixture, beating until just combined.
6. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
7. Gently fold the egg whites into the batter with a rubber spatula until just combined.
8. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream.
10. Once the cake is done, remove it from the oven and let it cool for 10 minutes.
11. Using a fork, poke holes all over the cake.
12. Pour the milk mixture over the cake, making sure to cover the entire surface.
13. Let the cake soak up the milk mixture for at least 30 minutes.
14. Once the cake has soaked up the milk mixture, top it with the diced mango.
15. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 290
Fat per serving: 9g
Carbohydrates per serving: 47g
Protein per serving: 7g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or whole milk.
- Mango can be substituted with any other fruit of your choice.
Variations:
- Add a teaspoon of cinnamon to the milk mixture for a spicy twist.
- Top the cake with whipped cream instead of mango for a classic tres leches cake.
- Add a tablespoon of rum to the milk mixture for a boozy version.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Let the cake soak up the milk mixture for at least 30 minutes for maximum flavor.
- Chill the cake in the refrigerator for at least an hour before serving for a refreshing dessert.
Storage Instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat individual slices in the microwave for 10-15 seconds or until warm.
Presentation Ideas:
Serve the cake on a platter with fresh mango slices and a dollop of whipped cream.
Garnishes:
- Fresh mint leaves
- Shredded coconut
- Chopped nuts
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is too dense, make sure to beat the egg whites until stiff peaks form.
- If the cake is too dry, make sure to poke enough holes in the cake and pour enough milk mixture over it.
Food Safety Advice:
- Make sure to refrigerate the cake after soaking it in the milk mixture.
- Use pasteurized eggs to avoid any risk of salmonella.
Food History:
Tres leches cake is a popular dessert in Latin America, especially in Mexico and Nicaragua. The cake is soaked in three different types of milk, giving it a rich and creamy texture.
Flavor Profiles:
Sweet, creamy, and fruity.
Serving Suggestions:
Serve chilled for a refreshing dessert.
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Region: Mexican