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Leche Queso Cloud Cake Recipe

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4.5 from 39 reviews

Leche Queso Cloud Cake is a decadent Filipino-inspired dessert featuring layers of rich caramel, creamy leche mixture, and a light, airy cheese cloud cake. This elegant cake combines sweetened condensed milk, evaporated milk, and sharp cheddar cheese to create a uniquely textured and flavorful treat baked gently in a water bath. Perfect for special occasions or a refined dessert indulgence.

Ingredients

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 it as needed for easy removal later.
  2. Make Caramel Layer: In a small pan, combine the sugar and water. Heat gently, stirring until the sugar dissolves and the mixture turns amber brown to form caramel. Quickly pour the caramel into the bottom of the cake pan and immediately rotate the pan to evenly coat the base. Set aside to allow it to set.
  3. Prepare Leche Layer: In a bowl, whisk together the egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until smooth and well combined. Strain this 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 the cake flour, baking powder, and salt. Set aside.
  5. Create Cake Batter Base: In a separate bowl, whisk the egg yolks with half of the sugar until pale and slightly thickened. Add the vegetable oil, milk, vanilla extract, and grated cheddar cheese, mixing until smooth. Gradually add the dry ingredients and mix until fully incorporated without overmixing.
  6. Beat Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining sugar while continuing to beat until stiff peaks form, creating a light and stable meringue.
  7. Fold Meringue: Gently fold a portion of the egg white meringue into the egg yolk batter to lighten it. Then carefully fold in the remaining meringue in batches, mixing just until incorporated to maintain the airy texture.
  8. Assemble Cake: Carefully spoon the cheese cloud cake batter on top of the leche mixture in the pan, spreading it evenly without disturbing the lower layers.
  9. Bake in Water Bath: Place the cake pan into a larger baking dish or tray filled halfway with hot water to create a water bath. Bake in the preheated oven for 55 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 the cake for at least 2 hours to allow the layers to firm up and the flavors to meld.
  11. Unmold and Serve: Run a knife around the edges of the cake to loosen it. Invert the pan onto a serving plate to reveal the caramel-coated base and creamy leche layers on top. Slice and serve chilled for the best taste. Enjoy!

Notes

  • Ensure all egg whites are free of yolk to achieve stable meringue peaks.
  • Use a tall baking pan to prevent water from splashing into the cake during the water bath.
  • Chilling the cake overnight enhances the texture and flavor.
  • Grated sharp cheddar cheese gives the cake a balanced savory note; avoid pre-shredded cheese with additives.
  • If cream of tartar is unavailable, substitute with a few drops of lemon juice to stabilize egg whites.

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