Add Breast Milk to Tres Leche Cake (Quatro Leche Cake)Macki West
Never heard of a quatro leche cake before? Have I got a treat for you. This recipe uses the standard milk, evaporated milk and sweetened condensed milk, then you add the best milk of all: the liquid gold of milks. That’s right, I’m talking about breast milk. Anyone who tries a slice of my quatro leche cake will be begging for more.
Dos Layer Tres Leche Cake adapted from Cooking With My Kid
Prep Time: 1 hour Cooking Time: 35 mins
1 cup all purpose flour
1 1/2 teaspoon baking powder
¼ teaspoons Salt
5 large egg yolks
5 large egg whites
1 cup Sugar, Divided
1 teaspoon Vanilla
â…“ cups Milk
2/3 can Evaporated Milk
2/3 can Sweetened, Condensed Milk
2 oz breast milk (express your own or hit up a local mommy and me)
3 tablespoons Heavy Cream
1 pint Heavy Cream, For Whipping
3 tablespoons confectioners sugar
5 oz fresh pomegranate seeds
The breast milk instructions are at the bottom but let’s start from the beginning:
Preheat oven to 350 degrees. Spray two nine inch round pans with cooking spray. In a large bowl whisk together flour, baking powder, and salt. In the bowl of an electric mixer beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Remove bowl from mixer and stir in milk and vanilla by hand. Fold egg yolk into the flour. Set aside. Rinse and dry the mixing bowl and then beat egg whites in it on high speed until soft peaks form gradually add sugar until stiff. Now fold egg whites into the batter. Pour into pans and spread to even. Bake for 30 to 35 minutes or until a toothpick comes out clean. Turn cakes out onto two pieces of parchment paper and let cool completely. When cakes are cooled, trim the edges with a serrated knife so that they are the same shape and size. Using a fork, poke both cakes liberally. Whisk together condensed milk, evaporated milk, and heavy cream in a measuring cup with a spout. With a spoon in one hand and your milk in the other slowly pour the milk mixture onto one of the cakes and use the spoon to gently swirl the mixture into the cake until it is absorbed. Be sure to get it all the way to the edges of the cake. At this point you will have used up about 1/2 of the milk and will only have filled one of the cakes.
Now it’s time for the liquid gold. If you are breast feeding, added bonus, just hand express some milk and squirt it all over the cake. Not breast feeding? No problem. There’s gotta be a newborn in the neighborhood. Find the mom and slip her a $20 for 2 oz of her breast milk. Now get home and pour half evenly over one of the cakes.
Set aside and make the frosting. Make the frosting by whipping 1 pint heavy cream with 3 tablespoons of confectioners sugar until it forms peaks. Spread a thick layer of frosting on top of the milk infused cake. Sprinkle liberally with pomegranate seeds and place the other cake on top of it. Now get your milk in one hand and your spoon in the other and slowly pour the milk mixture onto the cake and use the spoon to gently swirl the mixture into the cake until it is all absorbed. Don’t forget the sides. Time for more breast milk, pour or squirt the remaining over the cake. Wait about 15 minutes for it to firm up / fully soak in and then ice the entire cake with the whipped cream. Sprinkle top of cake with pomegranate seeds and place in the fridge until ready to serve. Makes 10 to 12 slices.