Cuatro Leches Cake Four Milk Cake Food

CUATRO LECHES CAKE

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 CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
• Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
• In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
• Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
• Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
• Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
• Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

TRES LECHES HAZELNUT CAKE (CUATRO LECHES )

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.