Tres Leches Cake with Mango and Lime
- Number of Servings: 12
Ingredients
Cake1 3/4 cup cake flour1 1/2 teaspoons baking powder1/2 teaspoon salt1/3 cup plus 1 tablespoon 2% milk, at room temperature1/4 cup canola oil1 teaspoon pure vanilla extract2 large eggs, at room temperature1/2 cup sugar3 egg whites, from large eggs, at room temperatureTres Leches Filling1 cup fat-free evaporated milk1/2 cup plus 1 tablespoon nonfat sweetened condensed milk1/4 cup plus 2 tablespoons 2% milk1 1/2 teaspoons finely grated lime zestTopping1/2 cup plus 1 tablespoons heavy cream1/2 cup plus 1 tablespoon fat free Greek yogurt 2 tablespoons sugar2 teaspoons finely grated lime zest1 teaspoon fresh lime juice2 small ripe mangoes, to garnish1 lime, to garnish
To make the cake: Preheat the oven to 350°F with a rack in the center position. Coat a 9-inch square cake pan with pan spray.
Sift the flour, baking powder and salt into a small bowl. In a second small bowl, whisk the milk, oil and vanilla. Set both bowls aside.
Using an electric mixer and the whisk attachment, beat the eggs on high until they are foamy. Gradually add one-quarter cup of the sugar, a few spoonfuls at a time, pausing between each addition. Continue to beat for 4 minutes longer, until the mixture is thick and pale. Sift the flour mixture over the top and use a spatula to fold it in. Fold in the milk mixture just until it is incorporated.
Using a standing mixer and the whisk attachment, beat the egg whites on high until they are foamy. (Alternatively, use a handheld electric mixer.)
Gradually add the remaining one-quarter cup of sugar, a few teaspoons at a time, pausing after each addition. Continue to beat until medium peaks form, curling over softly when you lift the beater.
Fold the egg whites into the batter just until there are no more visible white streaks. Spread evenly into the prepared pan. Bake for 25 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and cool completely in the pan for several hours.
To make the filling: In a small saucepan, whisk the evaporated milk, condensed milk and 2% milk to combine. Whisk in the lime zest. Heat the mixture over medium heat until it is steaming hot. Poke the cake all over with a fork, then pour the hot filling evenly over it. Cover the cake and refrigerate for several hours, until most of the liquid has been absorbed.
To make the topping: Using an electric mixer, beat the heavy cream on high until very firm peaks form. On low, mix in the yogurt, sugar, lime zest and lime juice.
To finish: Run a metal spatula or knife around the inside of the pan, pressing against the cake to loosen it from the pan. Invert the cake onto a serving platter. Spoon the whipped topping over the cake, covering the top but not the sides of the cake.
Cut the mangoes into 1/4-inch-thick slices. With the skin on, slice the lime into 1/8-inch thick rounds. Fan the mango and lime slices over the top of the cake. Present the cake whole, then cut and serve.
Serving Size: Serves 12
Sift the flour, baking powder and salt into a small bowl. In a second small bowl, whisk the milk, oil and vanilla. Set both bowls aside.
Using an electric mixer and the whisk attachment, beat the eggs on high until they are foamy. Gradually add one-quarter cup of the sugar, a few spoonfuls at a time, pausing between each addition. Continue to beat for 4 minutes longer, until the mixture is thick and pale. Sift the flour mixture over the top and use a spatula to fold it in. Fold in the milk mixture just until it is incorporated.
Using a standing mixer and the whisk attachment, beat the egg whites on high until they are foamy. (Alternatively, use a handheld electric mixer.)
Gradually add the remaining one-quarter cup of sugar, a few teaspoons at a time, pausing after each addition. Continue to beat until medium peaks form, curling over softly when you lift the beater.
Fold the egg whites into the batter just until there are no more visible white streaks. Spread evenly into the prepared pan. Bake for 25 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and cool completely in the pan for several hours.
To make the filling: In a small saucepan, whisk the evaporated milk, condensed milk and 2% milk to combine. Whisk in the lime zest. Heat the mixture over medium heat until it is steaming hot. Poke the cake all over with a fork, then pour the hot filling evenly over it. Cover the cake and refrigerate for several hours, until most of the liquid has been absorbed.
To make the topping: Using an electric mixer, beat the heavy cream on high until very firm peaks form. On low, mix in the yogurt, sugar, lime zest and lime juice.
To finish: Run a metal spatula or knife around the inside of the pan, pressing against the cake to loosen it from the pan. Invert the cake onto a serving platter. Spoon the whipped topping over the cake, covering the top but not the sides of the cake.
Cut the mangoes into 1/4-inch-thick slices. With the skin on, slice the lime into 1/8-inch thick rounds. Fan the mango and lime slices over the top of the cake. Present the cake whole, then cut and serve.
Serving Size: Serves 12
Nutritional Info Amount Per Serving
- Calories: 280.8
- Total Fat: 10.0 g
- Cholesterol: 48.4 mg
- Sodium: 84.1 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 0.6 g
- Protein: 8.5 g
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