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Leche Queso Cloud Cake Recipe

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4.6 from 150 reviews

Leche Queso Cloud Cake is a delicate and airy Filipino dessert combining layers of caramel, creamy leche flan, and a fluffy cheese-infused cloud cake. Baked gently in a water bath, the cake features a rich caramel base topped with a smooth condensed milk custard and a light, cheesy chiffon-like cake layer that melts in your mouth.

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 to prevent sticking.
  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 let the caramel set.
  3. Prepare Leche Layer: In a bowl, whisk together egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until smooth. Strain the mixture through a fine sieve 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 of the sugar until pale and slightly thickened. Add vegetable oil, milk, vanilla extract, and grated cheddar cheese, mixing until smooth. Gradually add the sifted dry ingredients and mix gently until fully incorporated.
  6. Beat Egg Whites: In a clean bowl, beat the egg whites with the cream of tartar until frothy. Gradually add the remaining sugar while continuing to beat until stiff peaks form, creating a light and stable meringue.
  7. Fold Meringue: Gently fold the meringue in portions into the cake batter, using a rubber spatula to carefully combine without deflating the airy texture.
  8. Assemble Cake: Carefully spoon the cheese cloud cake batter on top of the leche mixture in the cake pan, spreading it evenly without disturbing the leche layer underneath.
  9. Bake in Water Bath: Place the cake pan in a larger baking dish or tray filled halfway with hot water to create a 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 pan from the water bath and oven. 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. Invert the pan onto a serving plate to reveal the luscious caramel base and creamy leche flan topped with the soft cheese cloud cake. Slice and serve chilled. Enjoy!

Notes

  • Using a water bath during baking helps create a smooth, custard-like leche layer and prevents cracking.
  • Ensure egg whites are beaten to stiff peaks for a light, airy cake layer.
  • Use freshly grated cheddar cheese for the best flavor and texture.
  • Please allow adequate chilling time for the layers to set properly for clean slicing.
  • You can substitute cake flour with all-purpose flour plus cornstarch (1 cup AP flour minus 2 tbsp plus 2 tbsp cornstarch) for similar results.

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