Why do I call this cake recipe “cuatro leches” instead of its traditional name, “tres leches?”
Because my pumpkin cake is saturated with the delicioso and sweet flavor of three milks – condensed, evaporated and fresh – and covered with a dense layer of homemade whipped cream, adding a fourth milk to the recipe. Other traditional tres leches cakes use meringue to decorate or garnish the top, but I don’t cook with eggs.
The eggs in the cake batter have been replaced with chia seeds. These tiny seeds are a source of protein, omega-3 fatty acids, fiber and calcium. They’re also considered one of today’s super foods. If you can’t find them in your local supermarket, visit a favorite health store and you’re sure to find them there.