Rum Spiked Quatro (4) Leches (Milk) Cake Recipe

Name: Rum Spiked Quatro (4) Leches (Milk) Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup plus 2 tbsp granulated sugar; 1/3 cup whole milk; 1 16 oz jar dulce de leche (see notes); 1 1/3 cups all purpose flour; 1 1/2 teaspoons baking powder; 4 eggs separated, room temperature; 1/4 of a can of condensed milk (original recipe asked for entire can); 1 1/2 cans (each can is usually 12 oz) of evaporated milk; 1 1/2 cups heavy cream; 2 teaspoons pure vanilla extract; 4 tablespoons rum, divided

Servings: persons

2/3 cup plus 2 tbsp granulated sugar
1/3 cup whole milk
1 16 oz jar dulce de leche (see notes)
1 1/3 cups all purpose flour
1 1/2 teaspoons baking powder
4 eggs separated, room temperature
1/4 of a can of condensed milk (original recipe asked for entire can)
1 1/2 cans (each can is usually 12 oz) of evaporated milk
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
4 tablespoons rum, divided

1
["Heat the oven to 350u00b0. Spray a 9"" x 13"" baking pan pyrex (I prefer the latter).", "Sift the flour and baking powder into a bowl and set aside. In a separate container, mix the 1/3 cup whole milk with 1 tbsp rum and vanilla. Put the egg whites into a large bowl and beat with electric mixer on medium speed until soft peaks form. Note soft peaks mean that when you lift the beater, tips that curl over are formed. While the mixer is still running, gradually add the sugar and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the milk mixture in 3 parts, beating until smooth after each addition.", "Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.", "Whisk together the sweetened condensed milk (again eyeball amount to only take 1/4 of what is in the can), evaporated milk, heavy cream and the remaining 3 tbsp rum in a bowl. Using a skewer or toothpick, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely.", "Carefully cover the cake with plastic wrap and refrigerate for at least 2 hours. Spread the dulce de leche across the top of the cake. I like to take a fork and draw lines all over the dulce de leche. Be careful as you spread the dulce de leche as it can get stuck to the top of the cake. My trick is to drop various spoonfuls of the dulce de leche all over the cake and then spread but pressing lightly so that the top of cake (crumbles) does not mix with the dulce de leche.", "NOTES: For the dulce de leche, I do not recommend the one that comes in a can (similar to the cans used for condensed milk). Instead, buy a more traditional one in an international/Latin American store. The brand Goya among others sells a 15 oz jar of it (it's OK if it is not 16 oz exactly). Dulce de Leche is also known as ""cajeta de leche"

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup plus 2 tbsp granulated sugar, 1/3 cup whole milk, 1 16 oz jar dulce de leche (see notes), 1 1/3 cups all purpose flour, and more.

Yes, Rum Spiked Quatro (4) Leches (Milk) Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rum Spiked Quatro (4) Leches (Milk) Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions