Cuarto Leches

By Tasty · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk the egg yolks, ¾ cup of the sugar, the vegetable oil, vanilla and water.
3. In another bowl, whisk the flour, baking powder and salt, then add to the yolk mixture and whisk until combined.
4. Whip the egg whites with the remaining ¼ cup of sugar on medium-high speed until medium peaks form, 4 to 6 minutes.
5. Gently fold the whites into the batter with a spatula.
6. Pour the batter into an ungreased 9-inch square baking dish and bake for 45 minutes, until golden brown.
7. Immediately turn the pan upside down, resting its corners on 4 cans or cups so the cake does not sink, and let it cool for 45 minutes.
8. Once fully cooled, trim the top layer, poke holes all over the cake, pour over the mixed condensed milk, evaporated milk and heavy cream, cover, and refrigerate overnight.
9. The next day, spread the dulce de leche on top, keep refrigerated until serving.

Summarized from Tasty's video. Watch it for the details.

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EggCreamHeavy creamEvaporated milkCondensed milkDulce de leche