Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple, drained
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Whisk
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the egg yolks and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the milk and vanilla extract to the egg yolk mixture and mix until well combined.
5. Gradually add the flour mixture to the egg yolk mixture, mixing 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 until just combined.
8. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. While the cake is baking, mix together the crushed pineapple, sweetened condensed milk, and evaporated milk in a bowl.
10. Once the cake is done baking, remove it from the oven and let it cool for 10 minutes.
11. Using a fork, poke holes all over the top of the cake.
12. Pour the milk mixture over the cake, making sure to fill all the holes.
13. Cover the cake and refrigerate for at least 2 hours, or overnight.
14. Before serving, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
15. Spread the whipped cream over the top of the cake.
16. Serve chilled and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Refrigeration time: 2 hours or overnight
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 340
Fat: 14g
Saturated Fat: 8g
Cholesterol: 115mg
Sodium: 240mg
Carbohydrates: 46g
Fiber: 0g
Sugar: 38g
Protein: 7g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have whole milk, you can use 2% or skim milk instead.
- You can use fresh pineapple instead of canned pineapple.
Variations:
- You can add shredded coconut to the cake batter for a tropical twist.
- Instead of pineapple, you can use other fruits such as strawberries or peaches.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Let the cake cool for 10 minutes before poking holes in it to prevent it from falling apart.
- Refrigerate the cake for at least 2 hours, or overnight, to allow the milk mixture to soak into the cake.
Storage instructions:
- Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the cake chilled.
Presentation ideas:
- Serve the cake on a platter with fresh pineapple slices and whipped cream.
Garnishes:
- Top the cake with fresh mint leaves or toasted coconut flakes.
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dense, make sure to beat the egg whites until stiff peaks form and fold them into the batter gently.
Food safety advice:
- Make sure to refrigerate the cake after pouring the milk mixture over it to prevent bacterial growth.
Food history:
- Tres Leches Cake is a traditional Latin American dessert that originated in Mexico.
Flavor profiles:
- This cake is sweet and creamy with a tropical twist from the pineapple.
Serving suggestions:
- Serve the cake chilled for a refreshing dessert after a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Mexican
Taste: Sweet, Creamy, Pineapple, Light, Moist, Pineapple-Flavored