Ecuadorian Tres Leches Cake Recipe
Ingredients:
Making a delicious Ecuadorian tres leches cake is a breeze. The ingredients you will need include: one cup of all-purpose flour, one teaspoon of baking powder, five eggs, one cup of sugar, one teaspoon of vanilla extract, one can of sweetened condensed milk (14-ounce can), one can of evaporated milk (12-ounce can), one cup of heavy cream, one teaspoon of ground cinnamon, and one tablespoon of rum (optional).
Instructions:
To begin, preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper. In a medium bowl, sift together the flour and baking powder. In a separate bowl, beat the eggs with an electric mixer for about 5 minutes. Slowly add the sugar and continue to beat for about 5 more minutes. Next, add the vanilla extract and mix until combined. Gradually add the flour and baking powder mixture to the egg and sugar mixture and stir until just combined.
Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let cool completely. Once cooled, use a fork to poke several holes into the top of the cake. In a medium bowl, combine the condensed milk, evaporated milk, heavy cream, cinnamon, and rum (if using). Gently pour this mixture over the top of the cooled cake, making sure to evenly distribute it. Refrigerate the cake for at least 2 hours before serving.
Nutrition:
One slice of Ecuadorian tres leches cake provides approximately 222 calories, 8 grams of fat, 34 grams of carbohydrates, 3 grams of fiber, 22 grams of sugar, and 7 grams of protein. It also contains 7% of the daily recommended value of calcium and 8% of the daily recommended value of iron. This cake is a great option for those looking for a sweet treat that is not too high in calories and fat.
Tips and Tricks:
If you don’t have condensed milk, you can make your own by combining one cup of sugar and one cup of boiling water. Simmer the mixture for 10 minutes or until thickened. Let cool completely before using. If you don’t have evaporated milk, you can make your own by simmering 2 ½ cups of whole milk until it is reduced to 1 cup. You can also add a tablespoon of rum to the milk mixture for extra flavor.
If you don’t have a 9-inch (23 cm) round cake pan, you can substitute an 8-inch (20 cm) square pan. This will result in a thicker cake, so you may need to adjust the baking time. You can also use a 9-inch (23 cm) springform pan for a more impressive presentation. Before pouring the milk mixture over the cake, make sure to let the cake cool completely. If you pour the milk mixture over a warm cake, it will become soggy.
Serving Suggestions:
Ecuadorian tres leches cake is best served chilled and can be topped with fresh fruit, such as berries, or a dollop of whipped cream. It also pairs nicely with a cup of hot coffee or tea. This cake can be stored in the refrigerator for up to 5 days. For best results, store it in an airtight container.
Conclusion:
Ecuadorian tres leches cake is a moist and flavorful cake that is sure to please. It is a great option for those looking for a sweet treat that is not too high in calories or fat. The ingredients are simple and easy to find. With a few simple steps, you can have a delicious tres leches cake ready to enjoy in no time. So, why not give this recipe a try? You won’t be disappointed.
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