Sure, tres leches (which translates to "three milks") is an ultra moist cake, but what if we made everything from scratch AND introduced a fourth "milk"? Call it Cuatro Leches. Two sets of instructions are included here. One from "scratch" and other from a box to make it faster.
INGREDIENTS
Evaporated Milk:
- 3.5 cup (820ml) whole milk
Cake:
- 6 eggs separated
- 3/4 tsp (2g) vanilla extract
- 1/2 cup (120ml) whole milk
- 1 cup (220g) granulated sugar
- 1.5 cup (225g) all-purpose flour
- 1/2 tsp 3g fine sea salt
- 1.5 tsp 7g baking powder
- 14 oz (400ml) sweetened condensed milk or one can
- 12oz (350ml) evaporated milk or one can
- 1 vanilla bean *optional*
- 1/2 cup (120ml) heavy cream
Dulce De Leche:
- 4 cups 1-liter milk
- 1.25 (270g) cups sugar
DIRECTIONS
Method:
- In a medium bowl, crack in the eggs then separate the yolks into a large bowl.
- Beat the egg yolks using an electric beater on high speed. Slowly add in granulated sugar until all the sugar is added. Beat in vanilla extract along with whole milk.
- Separately with the egg whites, beat on high speed until frothy.
- Add in granulated sugar in batches while continuing to beat. Beat until stiff peaks.
- Fold both mixtures together.
- Separately mix together all-purpose flour, fine sea salt, and baking powder. Once mixed add to other mixture and fold until combined.
- Prepare a 9x13 baking pan by generously greasing it with nonstick cooking spray.
- Pour the sponge cake batter into the pan and toss into the oven set at 350F for 25-30 minutes then cool completely.
- For the evaporated milk, lightly simmer whole milk, stirring occasionally, in a medium saucepan for 25 minutes. Once reduced, strain into a separate container.
- In a medium size bowl, combine sweetened condensed milk, evaporated milk, vanilla bean, and heavy cream. Whisk together.
- Using a fork, poke holes across the cold spong cake and pour on the milk mixture across the whole cake. Cover with plastic wrap and fridge for 1 hour to overnight.
- For the dulce de leche, combine whole milk with granulated sugar. Simmer over medium heat. Reduce to medium-low once simmering. Heat and stir often for 90 minutes until thickened and cool at room temperature.
- Remove the spong cake from the fridge, cover evenly across the top with the dulce de leche.
- Whip heavy cream with granulated sugar until a fluffy whipped cream. Spread across the cake and sprinkle with ground cinnamon.
EQUIPMENT
Now...want a quicker way? Use a box cake of your choice and a three milk syrup.
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