Divinely delicious three milk cake. Cake “Three Milks”: step-by-step recipe with photos Three Milks Cake with boiled condensed milk

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The “highlight” of the recipe lies in the rich impregnation, consisting of three products - cream, condensed milk and concentrated milk. The sweet mixture quickly penetrates inside the biscuit, filling the porous structure and saturating the cake with milky moisture and a subtle aroma. Here, impregnation fully replaces cream layers, all kinds of fillings and additives. It is enough to cover the “Three Milks” cake with a dollop of whipped cream - it will create a light decoration and emphasize the delicate taste of the dessert.

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Ingredients:

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• eggs - 4 pcs.;
• sugar - 150 g;
• flour - 160 g;
• vegetable oil (refined) - 3 tbsp. spoons;
• water (boiling water) - 3 tbsp. spoons;
• baking powder - 10 g;
• vanilla sugar - 2 teaspoons.

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• condensed milk - 150 g;
• cream 20% - 150 g;
• concentrated milk (can be replaced with baked milk) - 150 g.

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• cream 33-35% - 250 g;
• powdered sugar - 1 tbsp. spoon;
• cream thickener (if necessary);
• confectionery topping (optional).

The basis of the Latin American dessert Three Milks is a familiar sponge cake soaked in three types of milk: cream, regular and condensed milk. The hardest part of this recipe is waiting until the dessert is soaked enough.

The cake itself and the ritual of eating it are persistently addictive; you want to cook it again and again. So it's time to master the basic recipe for this delicate dessert.

Mexican cake “Three milks” with vodka

When preparing this Mexican dessert, it is important to bake the sponge cake correctly so that the cake is tall, dense, but porous and rosy. How to achieve this, each housewife has her own secrets.

One of the secrets of a proper tasty sponge cake is the addition of alcohol to the dough, which makes the cake ideal for the Three Milks cake. In addition, the dessert turns out to be less caloric, because you do not need to add butter to the dough.

For a biscuit mixed with the addition of alcohol, you will need:

• 4 chicken eggs;
• 160 g granulated sugar;
• 5 g baking powder;
• 15 ml vodka;
• 255 g wheat flour.

Milk impregnation ingredients:

• 430 ml sweetened condensed milk;
• 410 ml condensed milk without sugar;
• 200 ml of milk with a fat content of 3.5% or higher.

To decorate the cake use:

• 210 ml of whipping cream with a fat content of 33%;
• 100 g powdered sugar.

The cooking time for the cake will depend on the duration of soaking of the sponge cake. The cake should soak in a mixture of three types of milk for at least 10 hours, but you can leave it overnight. Baking the cake and decorating the finished dessert will take another 1.5-2 hours.

The calorie content of this version of the cake will be lower than in the previous recipe and will be 246.7 kcal/100 g.

How to bake:

1. Beat the chicken eggs with sugar into a strong foam. To do this, you first need to beat some eggs at low speed. When they turn into a light foam, gradually add sugar, continuing to beat at medium speed, and beat after adding sugar at high speed;
2. Next, add a sifted mixture of baking powder and flour into the dough. When the mass becomes homogeneous and smooth, pour in vodka, mix everything, and the dough is ready;
3. Line a rectangular refractory pan with foil or parchment, transfer the dough into it, level it and bake until done at 170 degrees;
4. After cooling, bake the sponge cake without removing it from the mold. Prick with a fork and soak with a mixture of three types of milk. After this, place it in the cold for ten hours, or even better, overnight;
5. Chill the whisks and whipping cream bowl in the freezer for a quarter of an hour. Then pour the cold cream into a bowl and beat with powdered sugar in a mixer with a whisk attachment, cooled in the freezer, into a soft foam.
6. Carefully transfer the soaked cake onto a plate or cake pan. Cover the cake with whipped cream and decorate. For decoration you can use fresh fruit, confectionery sprinkles or cherries for cocktails.

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Dessert Three milks | Step-by-step recipes with photos

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Cake recipe in a slow cooker

It’s quite easy to bake a sponge cake in a slow cooker, so the lack of an oven is not a reason to give up making a delicious and juicy “Three Milks” cake. By the way, you can soak the sponge cake with milk filling directly in the bowl of the multi-helper.

Another advantage of the cake in a multicooker is the exposed top, which absorbs the cream much better than a sponge cake with a fried golden brown crust.

The biscuit dough in a slow cooker is mixed from the following ingredients:

• 4 chicken eggs;
• 200 g sugar;
• 5 g baking powder;
• 160 g flour;
• 45 ml odorless vegetable oil;
• 45 ml of boiling water.

The cake will be soaked with a mixture of:

• 200 ml condensed milk;
• 150 ml cream 20% fat;
• 150 ml full-fat homemade milk.

It will take 1.5 hours to knead the dough and bake the sponge cake, and the cake will soak in the milk sauce in the refrigerator overnight.

The energy value (or calorie content) of the dessert is 270.0 kcal for every 100 g.

Cooking sequence:

1. Mixing the biscuit dough for this recipe involves three steps. First, beat eggs and sugar into a stable foam. To achieve the required consistency, you will have to work with the mixer for about ten minutes;
2. In the next two processes, you will no longer need a mixer, since you will first need to stir in the mixture of sifted flour and baking powder in small portions. They do this with a spoon, using upward movements;
3. The last thing to add to the dough is a mixture of boiling water and vegetable oil. These products are poured into the dough in a thin stream and stirred with the same movements as the dry ingredients;
4. Next, the dough should be transferred to a greased multi-pan and baked for 60 minutes, using the “Baking” option. To prevent the cake from falling off, you can open the multicooker only 10 minutes after the sound signal about the end of cooking;
5. If the housewife is preparing this cake for the first time and is afraid that after soaking she will not be able to get it out of the bowl, then she can immediately remove it and soak it in a deep plate. Or you can make several punctures in the biscuit with a wooden skewer and pour milk sauce over everything right in the mold where it was baked;
6. Place the cake in the refrigerator overnight, then decorate it to your liking and serve with a cup of aromatic coffee or strong tea.

Subtleties of cooking

• The sponge cake layer should be as airy and porous as possible. Therefore, starch and baking powder are used for biscuits. And the consistency of the dough should be much thinner than for an ordinary sponge cake.
• The finished sponge cake can be wrapped in cling film and stored in the refrigerator for up to 5 days. If the biscuit is a little stale, it can be crushed. Pour the crushed biscuit into the mold, or even better, directly into portioned cups.
• In order for the sponge cake to be completely soaked, it is better to cut off the hard edges of the sponge cake.
• A tablespoon of flour can be replaced with the same amount of cocoa powder or almond flour.
• The dessert impregnation should not be too liquid so that it does not flow to the bottom, but envelops the biscuit. The ideal consistency is like thick kefir.
• Condensed milk is usually sold in the same departments as condensed milk. This is what gives the dessert a rich milky taste. If this is not found, you can prepare concentrated milk yourself: mix 120 ml of ordinary milk and 60 g of milk powder. The result will be 180 ml of concentrate.
• Cooks replace concentrated milk with coconut milk. It adds piquancy to the dessert.

• If instead of regular milk for impregnation you take the same amount of drinking fruit yogurt, you get a different, but no less tasty story. An interesting ingredient for a fluffy creamy top will be a mix of two cream cheeses: mascarpone and Philadelphia. You need to mix these two cheeses in a bowl, and add whipped cream and sugar to the mixture.
• For ease of serving, the soaked cake is first cut into portions, and then brushed with whipped cream.
• To decorate the finished dessert, sprinkle with cinnamon, grated chocolate, and orange zest. But the dessert doesn’t need extra sourness, so you shouldn’t use berries for decoration.

Useful tips

In order for the impregnation to saturate the cake well, be sure to make more punctures in the biscuit. You can also cut off the top crust, including the unsightly top lump that often forms in the center when baking biscuits, and warm the milk mixture slightly.

Alcohol is often added to the impregnation of biscuits for aroma and enrichment of taste. You can add cognac, Malibu coconut rum, sweet liqueur (Amaretto, Tia Maria or Advocaat) to the milk sauce for the Three Milks cake.

The appearance of the dessert is often pale, which contrasts with the rich taste. This is due to the fact that it is simply coated with whipped cream on top. To make the cake brighter and more beautiful, you can use cream of different colors, fresh berries and fruits, candied fruits, cocktail cherries, chocolate chips and other decorations.

Preparation

First, let's prepare all the necessary ingredients that will be required to prepare our simple dessert.
The first step is to separate the yolks from the whites.

We collect the dry ingredients in one container, after sifting them. It is desirable that the cocoa be alkalized, it is of higher quality than usual and in this case the biscuit will be more tasty and aromatic.

To achieve homogeneity of the mass, you need to mix the components using a whisk.

Now add seventy-five grams of sugar to the yolks and beat the mixture with a mixer until it changes color to white. As you beat, it will increase in volume and become denser.

At the next stage, we will find a use for proteins. You will need to beat them with a mixer until a fluffy foam forms. Add the remaining sugar to the mixture and beat until stable peaks appear. It is recommended to start beating the egg whites and sugar using low speed, and then slowly increase it. We recommend using an elongated container for whipping, for example, a narrow mug. Thanks to this, the whisk will touch all the walls and bottom of the container, which will ensure thorough whipping of the entire mass of proteins. This, in turn, will help save your time.

Add a third of the protein mass to the yolks. We carefully begin to mix the mass using a silicone spatula from bottom to top.

At the next stage, add the same part of the proteins and half of the total mass of dry ingredients. Mix everything carefully again.

At the end, you will need to add all the protein mass that we have left, the second half of the dry ingredients and mix the resulting mass until a homogeneous consistency is formed. As a result, we will get a dough that will be very fluffy and airy.

Now it’s time to transfer the resulting mass into a pre-prepared form. In our recipe we will use a ring, its diameter is eighteen centimeters. Place it on a silicone mat. If you choose a solid or springform pan, be sure to place parchment paper at the bottom of the container. After this, let our dough sit for fifteen minutes. The next thing you need to do is put the container in the oven, which has been preheated to one hundred and sixty degrees. Turn on the mode called "top-bottom". There our base will bake for approximately forty-five minutes. If you want to make sure that the dough is ready, you can use a skewer or a toothpick, you will need to pierce the biscuit with it, and if it remains dry, then you can remove it from the oven.

We wait until the base has cooled, and only after that we cut it out of the ring using a knife. Our dish does not need symmetry, because everything will be smooth in the end, the dessert will be portioned. As a result, our sponge cake should look like a sponge, it has the same large pores and elastic, fluffy texture.

It's time to move on to preparing the impregnation. It will consist of three different types of milk: regular, coconut and condensed milk. You can choose the proportions at your discretion. Our recipe uses two hundred and fifty milliliters of regular, two hundred of condensed and two hundred of coconut.

As a result, the appearance of our sauce will resemble thick kefir. It will envelop the future dessert. If you make it less thick, it will simply flow down. Thanks to coconut milk, the taste of our classic cake will be unique and inimitable.

Combine all the ingredients of the sauce using a whisk. Cut the workpiece into portions and pour the impregnation into a narrow bowl. This will allow the sponge to be completely submerged in the sauce. He should remain there for forty to fifty seconds. Now take out the biscuit and crush it with a fork.

Now our original Three Milks cake is ready. You can decorate it with unusual chocolate figures, as shown in the photo, or use coconut shavings. Bon appetit!

Before you start preparing an original dish, first select the right ingredients. Before you buy condensed milk, take the time to read the ingredients. You should not find any vegetable cream or ingredients of unnatural origin in it. To be sure of the quality of condensed milk, you can prepare it yourself at home. When choosing coconut milk, make sure that it does not contain preservatives, emulsifiers, stabilizers and modified starches. Before adding regular milk, make sure it is not sour.

Invitation to discuss the cake and possible improvements

I saw a lot of different recipes for three-milk sponge cake and selected mine through numerous trials and... no, not errors, I just like it when the dish plays out a little differently each time. So if you have your own secrets and original ingredients, it would be very interesting to experiment. Tell us how you prepare the “Three Milks” cake, leave your feedback, I will be grateful for any comments! And bon appetit everyone!

“Tres leches” is a cake recipe, although in preparation it is a pie-pie, originally from Latin America. Several countries are arguing about which of them is its ancestor, among them Nicaragua and Mexico. But despite such a distant “place of birth”, it does not contain any exotic products, everything is very simple and quite fast.

Features of product selection

If you are preparing a dessert for adults, you can add a glass of aromatic alcohol to the three types of milk.

– cognac, rum or liqueur such as amaretto. But since the recipe does not involve heat treatment of the sauce, the alcohol in it will be completely preserved, so, of course, this dessert option is contraindicated for children.

Regular milk in the sauce can be replaced with baked milk

– this will give the dessert an additional creamy note and make the taste richer.

By the way, my friend taught me how to cook oatmeal with baked milk - girls, this is something tastier than porridge in my life!

Instead of lemon, you can safely take lime; vanilla can easily be replaced with vanillin or vanilla sugar. And if you don’t have fruit on hand, don’t despair, the dessert is completely self-sufficient even without them.

In some recipes, the sponge cake contains no butter and milk - only eggs, sugar and flour. This dough is much lighter, but I like the “full version” better, it’s closer to the original.

Egg white in glaze can be replaced with albumin

– it whips easier and is guaranteed to contain no salmonellosis. Personally, I am not a fan of dry protein, so if I doubt the quality of eggs, I prefer to take 5-6 quail eggs instead of chicken, they are quite safe. We are talking specifically about glaze, where the protein is used in its raw form; for the sponge cake, feel free to take chicken eggs, because the dough will undergo heat treatment, which will destroy any infection.

Cream is sometimes replaced with sour cream.

It has little in common with the original, but in the end - why not? There are not and cannot be any taboos in cooking; a large number of modifications is more an advantage of a dish than a disadvantage.

But you shouldn’t use cream that is too heavy, otherwise the sauce will not saturate the biscuit, but will accumulate on top.