This is my adaptation of a Tres Leches Cake. This is an Emeril recipe for Tres Leches that I have turned into my own Quattros Leches Cake. This cake is to die for!!!!!!!!
Cake: 6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
Cream topping: 1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream
After the Cream topping:
1 cup dulce de leche (homemade preferrably)***see bottom of the page
Chopped Macademia Nuts and Strawberries
To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes or adjust cooking time to fit your oven....everyone's is different.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove the cake from the oven and while still warm, spoon the cream mixture over it....or ladle over but don't spoon or ladle until the last ladle has soaked into the cake....this may take a few minutes to get the whole cake to absorb the liquid...be patient it is worth it. Let sit and cool to room temperature. Then drizzle dulce de leche over the cake. Cover and refrigerate overnight.
Before serving I top this cake off with chopped macademia nuts, whipped cream or cool whip and a side of sliced strawberries in their own syrup/juice.
***To make homemade dulce de leche you need to take a can of SWEETENED CONDENSED MILK and put it in a saucepan covered with water....make sure you remove the label. Gently bring the covered can up to a simmer with the lid on and simmer ever so slightly for 3 hours. DO NOT BOIL.....just a very gentle simmer. I have never had a problem with the can exploding and I suspect anyone that has has boiled their can instead of just a gentle simmer. Keep an eye on this in case you need to add some water during the 3 hours. When you open your can you will have what they call Cajeta in Mexico or Dulce De Leche in Latin America. You can use store bought sauce but I will guarantee it will not taste as good as this. It will be a dark carmel brown color and if it is stiff in your can just spoon it out and warm it up and it will thin out.