No not leeches, just had to put it in the name because now every time I think of leche (milk) I think of leech. Don’t ask why, I really don’t know, could be because of halloween. Anywho, I can never resist this dessert when it’s available at restaurants. Well, I usually never resist any dessert when they are available at restaurants. But tres leche, cuatro leches, flans, those are my top three. I always want to try them because they always taste different as each cook has another way of making those famous desserts.
What is Cuatro Leches? Have you heard of Tres Leches? Well, they are hispanic desserts. Very popular across all of Latin America. The cake is similar to a sponge cake, which is then soaked in a mixture of 3 milks. This gives the name, Tres (3) Leches (milk). For a Cuatro (4) Leches, you include Dulce De Leche (caramel) in the cake.
I’ve NEVER made this cake before. Yes, I eat it any chance I get no matter who makes it. I love a Tres Leches any day. I’ve always been intimidated by this cake. It’s all about the batter, cake itself. If it’s not sponge like, it will not absorb the milks properly. And if that doesn’t happen then it’s no bueno.
I was taking a risk with my Cuatro Leches, I added hazelnut creamer as one of my milks. Yes, I was nervous. I’ve never tasted a Tres Leches with this milk. It was well worth the risk, as I’m happy to report that my first Cuatro Leches was a success! AMEN. ENJOY.
- 2 cups all purpose flour
- 1 stick unsalted butter
- 2 tsp baking powder
- 2 cups sugar
- 4 eggs (room temperature)
- 2 tbs vanilla
Preheat the oven 350.
In your mixer, mix the sugar and butter together. Mix until creamy in texture, then add the eggs and vanilla. In a separate bowl, sift the flour and baking powder. Add one tablespoon at a time to the butter mixture until combined. Do not over mix. The batter will be thick and sticky.Spread the batter evenly on 2 greased 8 x 2″ baking pans. Bake for 30 minutes, or until golden brown and a toothpick comes out clean when entered in the center. Cool completely before soaking in the milks.
1 (12 oz) can of evaporated milk
1 (14 oz) can of condensed milk
1 cup hazelnut flavored coffee creamer (I used Coffee Mate)
In a large bowl whisk all the milks together. Once the cakes are completely cooled, poke them vigorously with a fork. Place the cakes in a deep dish and soak in the milk mixture. Make sure the dish is deep but not too wide, you want the cakes to absorb the mixture. I just soaked them in the cake pans
Keep the cakes in the fridge while they soak. Soak for 1 hour.
Now to turn this baby into a Cuatro Leches!
- 1 (12 oz) can of Dulce De Leche*
- 1 cup heavy cream
- 2/3 cup of sugar
* (I used La Lechera brand, this will be in the same aisle as condensed milk) Can’t find it? Here is how to turn condensed milk into Dulce De Leche.
Remove one of the cakes from it’s soaking pan and place it in your serving dish. Now, spread some of the dulce de leche for the filling. If it’s not spreadable, heat it up a bit so it’s smooth and then try spreading. Once you have a thin layer of dulce de leche add the second cake.
In your mixer, whisk the heavy cream and sugar until peaks form. Grab a pastry bag and insert a star decorating tip (I used Wilton 8B), scoop in the heavy cream. Make small stars along the rim of the top cake. Decorate about three rims. Now, grab another pastry bag and star tip, scoop in the remaining dulce de leche. Add a small rim of the dulce de leche in the center. Complete with more heavy cream stars.
Serve immediately or Chill until ready to eat. Cake is best if eaten the same day, but will be good for the next day.