CUATRO LECHES Recipe

Make the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate large bowl, beat the sugar and eggs together until light and fluffy. Add the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.

Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick comes out clean.

Prepare the Milk Soak

While the cake is baking, whisk together the condensed milk, evaporated milk, and additional milk in a bowl.

Once the cake is done, allow it to cool for about 10 minutes. Then poke holes all over the surface with a fork.

Slowly pour the milk mixture over the warm cake, allowing it to soak in. Let it cool completely.

Make the Dulce de Leche Ice Cream

In a bowl, mix together 2 cups of heavy cream, 1 cup of dulce de leche, and 1 tsp of vanilla extract.

Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer to a container and freeze for at least 4 hours before serving.

Make the Meringue

In a clean bowl, beat 4 egg whites until soft peaks form. Gradually add 1 cup of sugar and continue beating until stiff peaks form.

Spread the meringue over the cooled cake and use a kitchen torch to toast the meringue until golden.