Cuatro Leches Cake

Cake
3 cups flour
1.5 teaspoons baking powder
1/4 teas salt
1 stick unsalted butter
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
parchment to line pan

8" cake pan

Sift dry ingredients, cream butter until fluffy add sugar, add one egg at a time continue beating, alternate half a cup of milk - add 1/3 dry ingredients at a time, keep beating, put in greased pan with parchment on bottom. bake on lower rack of over at 350 for about 55 to 70 mins. Center of cake will spring back when done.

Let cake cool while you boil
1 can Eagle brand milk in pan of water fro 2 hours (you can also put a can in the oven and cook it for 2 hours. Flip can while cooking. Keep water around the can or it may explode.

Arequipe Sauce
Use the contents of the cooked can of milk - 1 cup dulce de leche and 1/2 cup warmed whole milk


Turn cake on to a board and slice length wise into 3 parts.

3 Leches Sauce

2 cups Evaporated Milk
2 cups condensed Milk
2 cups whipping cream
Whisk all these together and refrigerate.

Poke hole in the cake pieces with a fork and brush 6 unces of 3 Leches sauce per cake slice. Drizzle a little Areguipe Saunce on the layers when you stack them.

Carmelize Meringue

2 cups sugar
1 tablespoon lemon juice
1 cup egg whites
1/2 teaspoon vanilla extract
4 oz water
Blow torch & Candy thermometer

In a saucepan bring water and sugar to a boil get it to 240F

In a separate pan beat the eggs whites until soft peaks form

Slowly drizzle the syrup mixture into the egg whites as you continue to beat. When the syrup is in add lemon juice and vanilla. Beat until hard peaks form.

Ice the cake with the Icing and use the blow torch to brown the meringue then drizzle the Arequipe Sauce over the cake and dust with powdered sugar