CUATRO LECHES CAKE
Martha takes tres leches cake to the next level by adding yet another milk. The vanilla-flecked batter is enriched with milk powder, whole milk, condensed milk, and evaporated milk. Finish with whipped cream and your favorite fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Cake:Preheat oven to 325 degrees. Lightly butter a 13-by-9-inch baking dish. In a medium bowl, whisk together flour, milk powder, 1/2 cup sugar, baking powder, and salt. In a separate bowl, whisk together 1/2 cup whole milk, oil, egg yolks, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
- In the bowl of a mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form, about 5 minutes. Using a rubber spatula, fold one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture. Transfer to prepared dish. Bake until top springs back when lightly touched, about 40 minutes.
- In a medium bowl, whisk together condensed milk, evaporated milk, and remaining 1 cup whole milk. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top. Let cool to room temperature, about 1 hour.
- Topping:Whisk cream and sugar to medium peaks. Spread whipped cream over cake and serve with fruit, if desired.
TRES LECHES HAZELNUT CAKE (CUATRO LECHES )
Tes Leches translates to 3 milks which make this so very moist! I add hazelnut creamer to the 3 milks so I thought I should name it Cuatro Leches. You will not be disappointed. This looks hard but is a very easy cake and well worth it.
Provided by Rita1652
Categories Dessert
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Grease and flour a 10 inch spring for pan, set aside.
- Tres Leches sauce --.
- In a large pot bring all 4 milks (first four ingredients)to a boil stirring frequently. Remove from heat stir in extract and chill in a large bowl covered.
- Cake --.
- Beat the box cake, butter, eggs and water on low speed to mix in then at medium for 2 minutes.
- Take note of picture batter will be thick. Spread batter in prepared pan.
- Bake for 50 minutes.
- Shut oven off and open door to cool cake 30 minutes.
- Remove side of pan place on a wire rack remove to cool completely.
- Line a large container (I used a plastic cake carrier inverted) with plastic wrap going over the sides.
- Cut cake in half with a serrated knife to make 2 layers.
- Place top half cut side up in container. Top with strawberries top with bottom of cake cut side down.
- Using a wooden skewer poke plenty of holes in cake not going through the plastic wrap on the bottom.
- Pour slowly 4 cups of sauce over cake. Wrap over hanging plastic wrap.
- Refrigerate cake and remaining sauce over night.
- One hour before serving pour 1-1/2 cups more sauce then return to chill.
- Topping --.
- Whip cream sugar and extract till stiff peaks form.
- Assembly --.
- Remove cake from refrigerator uncover and carefully invert onto a serving platter with a raised edge so cream won `t run off the platter.
- Remove wrap and spread whipped cream.
- Serve with the chilled reserved cream.
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