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This simple cake soaked in low fat milk, condensed milk, and evaporated milk is lightly flavored with mango and is best served cold topped with homemade mango marmalade and the airy richness of whipped cream. This pastel colored dessert is beautiful for spring.
Recipe created by Yvette Marquez, author of the blog Muy Bueno Cookbook.
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Original reipce makes 2 dozen Change Servings
FOR MANGO MARMALADE:
COMBINE orange slices and water in medium saucepan. Bring to a boil; reduce heat to low and cook for about 30 minutes.
ADD mango, sugar and salt; bring back to a gentle boil. Cook for an additional 20 minutes.
MASH mixture with a potato masher until thick and a little chunky. Drain excess liquid. Cool and refrigerate.
PREHEAT oven to 350° F. Grease 13x9-inch baking pan.
COMBINE flour, baking powder, cinnamon and salt in large mixer bowl.
BEAT egg yolks and ¾ cup sugar in small mixer bowl on high speed until light yellow in color. Mix in vanilla extract, evaporated milk and 3 tablespoons mango marmalade. Pour mixture into flour mixture; mix gently until combined.
BEAT egg whites in medium mixer bowl on high speed until soft peaks form. Add remaining ¼ cup sugar; beat on high speed until stiff peaks form. Gently fold into the batter.
POUR batter into prepared pan and spread evenly.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for about 20 minutes. While cake is still warm, pierce it all over with a fork making sure edges are pierced. This will allow the tres leches to soak into the cake.
FOR TRES LECHES:
BEAT evaporated milks, sweetened condensed milk, vanilla extract and orange juice in large mixer bowl.
RESERVE 1 cup tres leches and place in refrigerator. Slowly pour remaining tres leches over the entire cake. Make sure to get around the edges. Cover cake with lid or foil; refrigerate for at least 4 hours or overnight.
FOR WHIPPED CREAM:
BEAT cold whipping cream and sugar in a large mixer bowl on high speed for 1 to 2 minutes or until fluffy. Reserve in covered container in the refrigerator until ready to serve.
SPOON a tablespoon of reserved tres leches onto a serving plate. Place a piece of cake over the tres leches; spread mango marmalade on each slice and top with a dollop of whipped cream.
|Calories from Fat||90|
|Total Fat 10g||15%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 53g||18%|
|Dietary Fiber 0.5g||3%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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