Cuatro Leches Cake

CUATRO LECHES

Plated desserts

Made with: Ivoire 35%

Steps: 3

Recipe by Chef Mitzi Reyes.

Recipe steps

Cake

  • 113gsalted butter (room temperature)
  • 200gsugar
  • 5 eaeggs
  • 1 tspvanilla extract
  • 180gall-purpose flour
  • 1 tspbaking powder
  • 1/2 tspsalt
  1. Cream butter and sugar.
  2. Add eggs one by one.
  3. Add vanilla extract.
  4. Sift dry ingredients and add to butter and egg mixture.
  5. Bake in sheet tray at 300 F.

Milk Soaking

  • 500gmilk
  • 340gevaporated milk
  • 190gcondensed milk
  1. Mix all milks and blend.

Vanilla Chantilly

  1. Bloom gelatin.
  2. Heat up cream, add gelatin.
  3. Pour over chocolate and blend.
  4. The next day, whip chantilly and using a #802 tip, pipe dots on top of acetate sheets forming a flower. Top with another acetate sheet and gently press to make it flat on both sides. Freeze and top with freeze dried raspberry powder.

Assembly and finishing

Cut cake with 50mm cutter.

Finish with fresh raspberry and strawberry pieces.

Place cake on plate with chopped and toasted marcona almonds. Pour milk mixture and top with chantilly flowers.

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