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Martha Bakes: Pantry Milks

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With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

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Martha invites dairy expert, Holley Grainger, to share her trade secrets and then incorporates them into two heavenly desserts: passion fruit meringue pie and cuatro leches cake. Chef Alex Guarnaschelli also makes a sublime condensed milk pound cake.

This Week’s Recipe

Cuatro Leches Cake

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Make Martha Stewart's Cuatro Leches Cake from the Pantry Milkes episode of Martha Bakes.

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Ingredients

  • Cake:
  • Unsalted butter, room temperature
  • 1 1/4 cups cake flour (not self-rising)
  • 1/4 cup nonfat milk powder
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups whole milk
  • 1/3 cup safflower oil
  • 5 large egg yolks plus 6 large egg whites
  • 1 vanilla bean, split and seeds scraped
  • 1/4 teaspoon cream of tartar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • Topping:
  • 2 cups cold heavy cream
  • 1/4 cup sugar
  • Fresh peaches, berries, or citrus (optional)

Directions

  1. Cake: Preheat oven to 325 degrees. Lightly butter a 13-by-9-inch baking dish. In a medium bowl, whisk together flour, milk powder, 1/2 cup sugar, baking powder, and salt. In a separate bowl, whisk together 1/2 cup whole milk, oil, egg yolks, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
  2. In the bowl of a mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form, about 5 minutes. Using a rubber spatula, fold one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture. Transfer to prepared dish. Bake until top springs back when lightly touched, about 40 minutes.
  3. In a medium bowl, whisk together condensed milk, evaporated milk, and remaining 1 cup whole milk. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top. Let cool to room temperature, about 1 hour.
  4. Topping: Whisk cream and sugar to medium peaks. Spread whipped cream over cake and serve with fruit, if desired.

Yield: 12

 

Additional Recipes

Additional recipes and video clips from the episode are available on MarthaStewart.com:

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