Quatro Leches Cake
By Paula Deen
- Prep time: 20 minutes
- Cook time: 20 minutes
- Servings: 20
- 2 cups flour
- 1 tablespoon baking powder
- 1 cup divided sugar
- 7 large (3 for the cake, 4 egg whites for the frosting) eggs
- 1 cup divided whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 2 cups heavy cream
- 1 tablespoon vanilla
Directions for cake: Preheat oven to 375 °F. Prepare a casserole dish with non-stick spray, set aside.
In a bowl, sift together flour and baking powder, then add 1/2 cup of the sugar. Add the 3 eggs and 1/2 cup of the whole milk and use an electric mixer to combine.
Pour the batter into a prepared baking dish and press evenly into the bottom.
Bake the cake for 20-25 min, or until a toothpick inserted in the center comes out clean.
For the quatro leches filling: In a bowl, combine 1â2 cup of whole milk, the sweetened condensed milk, evaporated milk, heavy cream and vanilla and gently stir.
When the cake has cooled, pierce the cake all over with a fork.
Ladle the quatro leches mixture over the top of the cake. Set the cake in the refrigerator for at least 2-3 hours to allow the cake to absorb the milk.
For the frosting: Using a small caldero (heavy, round pot), fill one quarter full of water and heat on low.
Make a double boiler by setting a bowl with egg whites over the top of the caldero, mixing immediately so the eggs will not begin to cook.
Slowly add the 1/2 cup of sugar to the egg whites on medium heat, beating with an electric mixer, until the frosting is firm with stiff peaks.
Cover the cake with the frosting and serve, or keep chilled until you are ready to serve.