Guatemalan desserts: 10 Easy Cuatro Leches Cake Variations to Love!

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the egg whites until soft peaks form. Gradually add ½ cup of granulated sugar and continue to beat until stiff peaks form. Set aside.
4. In another bowl, whisk together the egg yolks and remaining ½ cup of granulated sugar until thick and pale in color. Add the milk and vanilla extract, mixing until combined.
5. Gradually fold the dry mixture into the egg yolk mixture until just combined.
6. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture too much.
7. Pour the batter into the prepared baking dish and smooth out the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely.
8. While the cake is cooling, prepare the milk mixture. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and heavy cream until well combined.
9. Once the cake has cooled, poke holes all over the top using a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to absorb as much liquid as possible. Cover the cake and refrigerate for at least 2 hours, or preferably overnight.
10. To prepare the topping, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the top of the chilled cake.
11. Garnish with fresh berries and chocolate shavings if desired. Cut into squares and serve!