Pre-heat oven to 350 F.

Sift baking powder, flour and salt; set aside.

Cream butter in the mixer bowl with paddle attachment till light and fluffy on speed #2, add sugar gradually until all the sugar is incorporated.

Lower the speed to #1 and start adding on egg at a time until blended. Continue to mix, adding vanilla. Scrape the sides of the bowl.

Add a third of the flour mixture to the batter and continue mixing; add1/2 of the milk, scrape the bowl and add another 1/3 of the flour mixture to the batter. Continue to mix, making sure to scrape the sides of the bowl. Add the remaining 1/2 of the milk; once incorporated, add the rest of the flour mixture and finish mixing, making sure all ingredients are well incorporated.

Pour the batter into an 8” buttered cake pan, lined with parchment paper.

Place in lower 3rd rack of preheated oven and bake for 55-70 minutes until the center of the cake springs back when touched and sides come apart from the pan.

Let cool completely.

Place all ingredients in a blender and mix until well blended and a homogenous sauce is reached.

In a small saucepan, with a candy thermometer, bring water and sugar to a softball level, temperature 240 F.

In an electric mixer bowl beat the egg whites until soft peaks form using the whip attachment.

Add the sugar syrup slowly to the egg whites at medium speed; do not turn off the mixer.

Once all the sugar syrup is added, add the vanilla and raspberry juice concentrate, and bring the mixer to high speed until hard peaks form.

Turn the cake on to a card board and remove parchment.

Slice cake upside down in 3 even layers.

Prick each layer with a fork creating small holes throughout the layer.

Brush 6oz of the cuatro leches sauce per layer as you reassemble the cake.

Ice cake with the meringue using a spatula, making sure to leave ½-inch thick cover all around the cake.

Torch the meringue until golden brown and make sure not to burn it.

Sprinkle the top with powdered sugar and add dehydrated raspberry powder.