Cuatro Leches Cake
by Martha Stewart on Mar 22, 2019
Make Martha Stewart's Cuatro Leches Cake from the "Pantry Milkes" episode of Martha Bakes.
- Servings
- 12 servings
- Course
- Dessert
Tags
Ingredients
For the Cake:
- Unsalted butter, room temperature
- 1 ¼ cups cake flour (not self-rising)
- ¼ cup nonfat milk powder
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ½ cups whole milk
- ⅓ cup safflower oil
- 5 large egg yolks plus 6 large egg whites
- 1 vanilla bean, split and seeds scraped
- ¼ teaspoon cream of tartar
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
For the Topping:
- 2 cups cold heavy cream
- ¼ cup sugar
- Fresh peaches, berries, or citrus (optional)
Instructions
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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.
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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.
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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.
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Topping: Whisk cream and sugar to medium peaks. Spread whipped cream over cake and serve with fruit, if desired.