Cake "Three Milks"
8 servings
60 minutes
The 'Three Milks' cake is a sweet wonder of Mexican cuisine that captivates hearts with its delicate flavor and rich texture. Its history traces back to Latin American traditions where milk soakings make baked goods special. This light sponge cake is fully soaked in a mixture of condensed milk, cream, and evaporated milk, creating incredible juiciness. The taste is a harmonious blend of sweetness and creamy softness, with each bite melting in the mouth. This dessert is perfect for holidays and special occasions, leaving an unforgettable impression. It is served chilled and often garnished with fruits or whipped cream to highlight its airy elegance.
1
Beat the eggs with sugar, add milk, flour with baking powder, and knead until smooth.
- Chicken egg: 6 pieces
- Sugar: 180 g
- Milk: 100 ml
- Wheat flour: 220 g
- Baking powder (raising agent): 3 g
2
Pour the batter into the mold and bake at 170 degrees for 25 minutes.
3
Then soak well with milk mixture: 1 can of condensed milk, 300 g of cream, 300 g of melted milk.
- Condensed milk: 2 jars
- Heavy cream 35% fat: 600 ml
- Milk: 100 ml
