why make this recipe
Three Milks Cake is a delightful treat that brings together the rich flavors of three different types of milk. This cake is a popular dessert in Latin American cuisine and has won hearts all over the world. It is light, moist, and incredibly satisfying. Making this cake is a wonderful way to impress your friends and family at gatherings or celebrations.
how to make Three Milks Cake
Ingredients :
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Fresh fruit for topping
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a bowl, combine flour, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until pale and fluffy. Mix in the milk and vanilla.
- Gradually add the dry ingredients to the egg mixture and mix until just combined.
- Pour the batter into the prepared dish and bake for 30 minutes until golden and a toothpick comes out clean. Let cool.
- In a mixing bowl, combine evaporated milk, sweetened condensed milk, and cream; set aside.
- Poke holes in the cooled cake with a fork and pour the milk mixture over the cake.
- Refrigerate for at least 4 hours or overnight.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form and spread over the cake.
- Top with fresh fruit and serve.
how to serve Three Milks Cake
Serve Three Milks Cake chilled. Slice it into squares and place on plates. Add some fresh fruit on top for a colorful and tasty touch. It pairs well with coffee or tea and is perfect for special occasions or a simple family dessert.
how to store Three Milks Cake
Store any leftover Three Milks Cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days, but remember that the cake tastes best when it’s freshly made.
tips to make Three Milks Cake
- Make sure to let the cake cool completely before adding the milk mixture. This prevents the cake from becoming too soggy.
- Feel free to adjust the sweetness by using less sugar in the whipped cream if desired.
- For an added twist, try adding a splash of rum or coffee liqueur to the milk mixture for extra flavor.
variation (if any)
You can try different flavors for the cake batter, such as adding cocoa powder for a chocolate version or incorporating spices like cinnamon for a warm taste. Additionally, you can vary the fruits used for topping; berries, mangoes, or sliced bananas all work wonderfully.
FAQs
1. Can I make Three Milks Cake without eggs?
Yes, you can substitute eggs with a mixture of flaxseed meal and water or use store-bought egg replacers to make a vegan version.
2. How long can I keep Three Milks Cake in the refrigerator?
The cake can last up to 3 days in the refrigerator if stored properly.
3. Can I freeze Three Milks Cake?
It is not recommended to freeze this cake as it may lose its texture and moisture after thawing. It’s best enjoyed fresh or refrigerated.
Three Milks Cake
Ingredients
Cake Base
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Milk Mixture
- 1 can evaporated milk (12 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 cup heavy cream
For Topping
- 1/4 cup powdered sugar
- Fresh fruit for topping Berries, mangoes, or sliced bananas recommended
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- In a bowl, combine flour, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until pale and fluffy. Mix in the milk and vanilla.
- Gradually add the dry ingredients to the egg mixture and mix until just combined.
- Pour the batter into the prepared dish and bake for 30 minutes until golden and a toothpick comes out clean. Let cool.
Assembling
- In a mixing bowl, combine evaporated milk, sweetened condensed milk, and cream; set aside.
- Poke holes in the cooled cake with a fork and pour the milk mixture over the cake.
- Refrigerate for at least 4 hours or overnight.
Topping
- Before serving, whip the heavy cream with powdered sugar until soft peaks form and spread over the cake.
- Top with fresh fruit and serve.