Cuarto Leches
@Sweetportfolio here celebrating Hispanic Heritage Month with a fun spin on classic tres leches cake. Because who doesn’t love dulce de leche? Full recipe below
Ingredients
-3 large egg yolks
-1 cup sugar, divided
-⅓ cup vegetable oil
-2 tsp vanilla extract
-½ cup water
-1 cup all-purpose flour
-2 tsp baking powder
-½ tsp salt
-5 large egg whites
-1 14-oz can condensed milk
-1 12-oz can evaporated milk
-1¼ cups heavy cream
-24 oz dulce de leche
Preparation
-Preheat the oven to 350°F (180°C).
-In a medium bowl, whisk together the egg yolks, ¾ cup sugar, the vegetable oil, vanilla, and water.
-In a separate medium bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the egg yolk mixture and whisk to combine.
-In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and remaining ¼ cup of sugar and whip on medium-high speed until medium peaks form, 4-6 minutes..
-Gradually add the whipped egg whites to the egg yolk batter and carefully fold in with a rubber spatula to incorporate.
-Pour the batter into an ungreased 9-inch square baking dish and bake for 45 minutes, or until golden brown. Remove from the oven and carefully turn the pan upside down, resting the corners on 4 cans or upside-down cups. This will prevent the cake from becoming flat. Let cool for 45 minutes.
cool down for 45 minutes by suspending upside down over 4 cups or cans, one in each corner of the pan without touching the cake. This stops the cake from becoming flat.
-In a medium bowl, whisk together the condensed milk, evaporated milk, and heavy cream.
-Once the cake has cooled completely, trim the top layer with a serrated knife and make holes all over the cake using a chopstick or fork. Then pour the milk mixture evenly on top; the cake will absorb it. Cover with plastic wrap and refrigerate overnight. -The following day, pipe or spread the dulce de leche on top of the cake.. Keep the cake covered and refrigerated until ready to serve.
-Enjoy!
Ingredients
-3 large egg yolks
-1 cup sugar, divided
-⅓ cup vegetable oil
-2 tsp vanilla extract
-½ cup water
-1 cup all-purpose flour
-2 tsp baking powder
-½ tsp salt
-5 large egg whites
-1 14-oz can condensed milk
-1 12-oz can evaporated milk
-1¼ cups heavy cream
-24 oz dulce de leche
Preparation
-Preheat the oven to 350°F (180°C).
-In a medium bowl, whisk together the egg yolks, ¾ cup sugar, the vegetable oil, vanilla, and water.
-In a separate medium bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the egg yolk mixture and whisk to combine.
-In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and remaining ¼ cup of sugar and whip on medium-high speed until medium peaks form, 4-6 minutes..
-Gradually add the whipped egg whites to the egg yolk batter and carefully fold in with a rubber spatula to incorporate.
-Pour the batter into an ungreased 9-inch square baking dish and bake for 45 minutes, or until golden brown. Remove from the oven and carefully turn the pan upside down, resting the corners on 4 cans or upside-down cups. This will prevent the cake from becoming flat. Let cool for 45 minutes.
cool down for 45 minutes by suspending upside down over 4 cups or cans, one in each corner of the pan without touching the cake. This stops the cake from becoming flat.
-In a medium bowl, whisk together the condensed milk, evaporated milk, and heavy cream.
-Once the cake has cooled completely, trim the top layer with a serrated knife and make holes all over the cake using a chopstick or fork. Then pour the milk mixture evenly on top; the cake will absorb it. Cover with plastic wrap and refrigerate overnight. -The following day, pipe or spread the dulce de leche on top of the cake.. Keep the cake covered and refrigerated until ready to serve.
-Enjoy!
