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Leche Queso Cloud Cake Recipe

Leche Queso Cloud Cake Recipe
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★★★★★

4.9 from 17 reviews

Leche Queso Cloud Cake is a delightful Filipino dessert that combines a rich caramel base, a creamy leche flan layer, and a light, fluffy cheese cloud cake on top. Baked in a water bath for a perfect texture, this cake features layers of smooth condensed milk custard and a delicate cheese-infused sponge, making it an irresistible treat for cheese and caramel lovers.

Ingredients

Scale

Caramel Layer

  • 1/2 cup sugar
  • 2 tbsp water

Leche Layer

  • 4 egg yolks
  • 1 can (395 g) sweetened condensed milk
  • 1/2 cup evaporated milk
  • 1 tsp vanilla extract

Cheese Cloud Cake Layer

  • 1 1/4 cups cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 eggs, separated
  • 1/2 cup sugar, divided
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1/2 cup grated cheddar cheese
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 160°C (320°F). Prepare a tall round baking pan suitable for a water bath by lining or greasing as needed.
  2. Make Caramel Layer: In a small pan, combine the sugar and water. Heat gently until the sugar dissolves and turns amber brown, forming caramel. Quickly pour this caramel into the bottom of the cake pan and immediately rotate the pan to evenly coat the base. Set aside to set.
  3. Prepare Leche Layer: In a bowl, whisk together egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until smooth and well combined. Strain the mixture to remove any lumps, then carefully pour it over the caramel layer in the pan.
  4. Mix Dry Ingredients for Cake: In another bowl, sift together cake flour, baking powder, and salt. Set aside.
  5. Create Cake Batter Base: In a separate bowl, whisk the egg yolks with half the sugar until pale. Add the vegetable oil, milk, vanilla extract, and grated cheddar cheese, mixing until smooth. Gradually add the dry ingredients and mix until fully incorporated.
  6. Beat Egg Whites: In a clean bowl, beat the egg whites with cream of tartar. Gradually add remaining sugar while beating until stiff peaks form for a light and stable meringue.
  7. Fold Meringue: Gently fold the egg white meringue into the cake batter in portions, carefully mixing to maintain the airy texture without deflating the batter.
  8. Assemble Cake: Carefully spoon the cheese cloud cake batter on top of the leche mixture in the pan, spreading evenly but without disturbing the lower layers.
  9. Bake in Water Bath: Place the cake pan in a larger baking dish or tray filled halfway with hot water (water bath). Bake in the preheated oven for 50 to 60 minutes, or until the cake is set and springs back lightly when touched.
  10. Cool and Chill: Remove the cake from the oven and water bath. Let it cool completely at room temperature, then refrigerate for at least 2 hours to allow the layers to firm up and meld flavors.
  11. Unmold and Serve: Run a knife around the edges of the cake to loosen it. Flip the pan onto a serving plate to reveal the caramel base and creamy leche layers on top. Slice and serve chilled. Enjoy!

Notes

  • Make sure to preheat your oven to the correct temperature to ensure even baking.
  • The water bath helps to prevent cracks and produce a creamy, custard-like leche layer.
  • Use room temperature eggs for better mixing and volume when beating egg whites.
  • Grate the cheddar cheese finely so it incorporates smoothly into the batter.
  • Cooling and refrigerating before unmolding helps the cake hold its shape and enhances flavor melding.
  • This cake is best served chilled and enjoyed within 2-3 days for optimal freshness.

Nutrition

Keywords: Leche Queso Cloud Cake, Filipino dessert, caramel cake, leche flan cake, cheese cake, cloud cake, layered cake, baked custard dessert

Find it online: https://maicook.com/leche-queso-cloud-cake-recipe/