Four Milk Cake (Pastel de Cuatro Leches)

Name: Four Milk Cake (Pastel de Cuatro Leches)
Yield: 1 serving
Cuisine: South American
Ingredients: dulce de leche (milk caramel); 1.250 ml whole milk + 250 ml unwhipped heavy cream (the idea is for the milk to be very fatty - if you have farm milk don't add cream, just use 1.5 l milk); 600g sugar; a pinch of baking soda (this makes the cream darker in color, like caramel, so don't forget to add it); a pinch of salt; cake base; 300g flour; 2 teaspoons baking powder; a pinch of salt; 6 eggs; 250g sugar; 125 ml milk; 1 tablespoon vanilla extract; 1 tablespoon rum; for soaking the cake:; 500 ml milk; 250 ml heavy cream

January 27, 2008

Desserts Eggs South American

Recipe: Four Milk Cake (Pastel de Cuatro Leches)

It has become my favorite cake. It's excellent - you must try it. You'll become addicted to it and the dulce de leche (milk caramel).

Ingredients

Dulce de Leche (milk caramel)

1.250 ml whole milk + 250 ml unwhipped heavy cream (the idea is for the milk to be very fatty - if you have farm milk don't add cream, just use 1.5 l milk)
600g sugar
a pinch of baking soda (this makes the cream darker in color, like caramel, so don't forget to add it)
a pinch of salt

Cake Base

300g flour
2 teaspoons baking powder
a pinch of salt
6 eggs
250g sugar
125 ml milk
1 tablespoon vanilla extract
1 tablespoon rum

For soaking the cake:

500 ml milk
250 ml heavy cream

How to prepare four milk cake (pastel de cuatro leches)

Dulce de Leche: Heat the milk (in a non-stick pot to prevent sticking), then add the sugar, baking soda and salt. Bring to a boil over medium heat, watching and stirring occasionally. When it reaches a boil, turn the heat to low and leave for 3 hours. Stir every 15 minutes and check on it. The milk will reduce and you'll see it slowly darken: after 1 hour it becomes cream-colored, after 2 hours it's already caramel-golden but still soft (don't worry!), after 2.5 hours it starts to thicken. If you want it thicker, leave it on heat until it reaches your desired consistency - keep in mind it thickens a bit more when cold. I got an 800g jar, which is enough for 2 cakes. It keeps in the refrigerator for 4 weeks.
The Cake: Preheat oven to 180°C. Grease a 23x33 cm pan with oil or butter and dust with flour, removing excess. I used parchment paper and it came out great - it didn't stick.
Sift and mix the flour, baking powder and salt.
Beat the egg whites until stiff. Add sugar in 3 batches, continuing to beat until fully incorporated. Add yolks one at a time, beating after each.
Gradually fold in the flour and milk (125 ml) in 3 batches, mixing more gently - preferably with a spatula, from bottom to top, to keep as much air as possible. At the end, mix in vanilla and rum, pour into the pan and bake.
Bake for about 30 min or until golden on top. Let cool 30 minutes, then poke holes all over with a knife. Meanwhile, mix the milk (500 ml) and heavy cream well. When the cake is no longer very hot but still warm, pour over the cake. A minute later you'll see the cake has "drunk" all the milk.
Let it cool at least 4 hours in the refrigerator, then spread the dulce de leche on top. Or serve the cream in small bowls beside the cake like I do.
The cake is only served cold, from the refrigerator - if it's at room temperature it loses its charm!