Cuatro Leches Cake With Plums And Apricots Recipes

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.

CUATRO LECHES CAKE WITH PLUMS AND APRICOTS

Steps:

• Set oven rack in the middle of the oven and preheat to 350°Butter and flour two 9x13" baking pans.
• In a large bowl, whisk the egg yolks until creamy, thickened and intensely yellow. Incorporate the oil, 1/4 cup of the milk, and vanilla and continue beating until well mixed. In another bowl, combine the flour, baking powder, baking soda, and salt.
• In another large bowl, with a hand mixer or a whisk, beat the egg whites until they hold soft peaks, add the sugar and continue beating until they hold stiff peaks. Taking turns, with a rubber spatula, gently fold the flour mixture and the beaten egg whites into the yolk mixture until well incorporated. Scrape the mixture onto the two prepared pans.
• Bake for 22 to 24 minutes until a toothpick comes out moist but not wet. Remove the cakes from the oven and let cool.
• Meanwhile, make the milk mixture in a bowl by combining the sweetened condensed milk, evaporated milk, and the remaining 1 cup whole milk. Mix well with a whisk.
• Once cakes cool to room temperature, poke holes in both cakes with a toothpick or fork. Pour half the milk mixture onto one of the cakes. Let the milks seep in for at least 10 minutes.
• Drizzle the cajeta or dulce de leche all over the wet cake and place on all the sliced plums and apricots. Top with the second cake. Pour the rest of the milk mixture on top and let it soak up the sauce. Cover with plastic wrap and place in the fridge until ready to eat.
• When ready to eat, whip the heavy cream with the confectioners' sugar until stiff peaks form. Spread the whipped cream over the cake and serve.

CUATRO LECHES CAKE (FOUR MILK CAKE)

Steps:

• After the cake has been prepared according to package directions, poke holes all in the top of it.
• In a medium bowl, stir together the condensed milk, evaporated milk, and heavy cream. Pour over the warm cake.
• Allow cake to cool slightly and milk mixture to be absorbed.
• Spread caramel over cooled cake. Cover with a lid or plastic wrap and refrigerate overnight.
• Ice the cake with the whipped cream topping and serve immediately or cover and return to the refrigerator until ready to serve.

TRES LECHES CAKE WITH SEASONAL FRUIT

Steps:

• Bake the cake according to the instructions and allow to cool thoroughly (use 1/2 the cake mix for the 9X9 pan size) Combine the 3 milks and add to the cooled cake.
• Allow the cake to soak overnight in the refrigerator.
• Cut the cake, garnish with the fruit and whipped cream.