Recipes · Nicaraguan · Cakes
Tres Leches Cake
One serving has 307 kcal and 8 g protein, and at least a fifth of a woman's daily need of phosphorus (36%), riboflavin (34%), selenium (32%), calcium (20%) and choline (20%). Ready in 105 minutes.
- Preparation: 80 min
- Cooking: 25 min
- Makes: 1 serving (119 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 21 g Flour, all-purpose
- 17 g Sugar
- 21 g Eggs, whole, raw
- 1 g Baking powder
- 13 g Milk, whole
- 13 g Evaporated milk
- 17 g Sweetened condensed milk
- 15 g Cream, heavy
- 1 g Vanilla extract
Method
- Beat the eggs with the sugar until pale and fluffy, then fold in the flour and baking powder to make a light batter. This is 1 portion (one slice); multiply everything by 12 for a whole cake.
- Pour into a greased pan and bake at 175°C (345°F) for 20-25 minutes until a skewer comes out clean; let cool completely.
- Whisk together the milk, evaporated milk and condensed milk, then poke the cooled cake all over with a fork and slowly pour the milk mixture over it, letting it soak in.
- Chill for at least 1 hour so the milk fully absorbs.
- Whip the cream with the vanilla until soft peaks form, then spread over the soaked cake before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 307 kcal | 14% |
| Carbohydrates | 45.1 g | |
| Water | 53.4 mL | |
| Fiber | 0.57 g | 2% |
| Protein | 7.9 g | 16% |
| Tryptophan | 0.11 g | |
| Threonine | 0.31 g | |
| Isoleucine | 0.39 g | |
| Leucine | 0.67 g | |
| Lysine | 0.47 g | |
| Methionine | 0.19 g | |
| Cystine | 0.13 g | |
| Phenylalanine | 0.4 g | |
| Tyrosine | 0.32 g | |
| Valine | 0.47 g | |
| Histidine | 0.2 g | |
| Fat | 10.5 g | |
| Monounsaturated | 3 g | |
| Polyunsaturated | 0.84 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.68 g | |
| Saturated | 5.9 g | |
| Trans-Fats | 0.19 g | |
| Cholesterol | 106 mg | |
| Calcium | 196 mg | 20% |
| Copper | 0.06 mg | 7% |
| Iron | 1.5 mg | 9% |
| Magnesium | 17.5 mg | 6% |
| Manganese | 0.16 mg | 9% |
| Phosphorus | 253 mg | 36% |
| Potassium | 187 mg | 4% |
| Selenium | 17.4 µg | 32% |
| Sodium | 154 mg | |
| Zinc | 0.76 mg | 10% |
| Thiamin (vitamin B1) | 0.2 mg | 18% |
| Riboflavin (vitamin B2) | 0.37 mg | 34% |
| Niacin (vitamin B3) | 1.3 mg | 10% |
| Pantothenic acid (vitamin B5) | 0.75 mg | 15% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 52.5 µg | 13% |
| Cobalamin (vitamin B12) | 0.37 µg | 15% |
| Choline | 85.4 mg | 20% |
| Vitamin A | 122 µg | 17% |
| Vitamin C | 0.78 mg | 1% |
| Vitamin D (D2 + D3) | 44.6 IU | 7% |
| Vitamin E | 0.46 mg | 3% |
| Vitamin K | 0.81 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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