Three milk cake: step by step recipe

Three milk cake: step by step recipe

Three milk cake, or Tres leches in its unique name, is actually a moist cake that was invented in Latin America. Nowadays it is prepared almost everywhere, because this miracle pie does not contain any special unusual ingredients. It is affordable and easy to make, but undoubtedly deserves to be prepared as a contrast to your own menu.

Why does the dessert have such a name? Because it is soaked in 3 types of milk: condensed, melted and cream. At one time, this cake was very popular because the recipe for making it was printed on the label of a famous brand of condensed milk.

The base of the cake is a sponge cake, which can be cooked in the oven or slow cooker. Then it is impregnated with 3 types of milk impregnation, which are usually combined with each other and poured over the biscuit.

The sponge cake is soaked for 5-10 hours, after which, in the original recipe, it is decorated with sweet snow-white glaze, which gives the surface of the cake a wonderful pearlescent glow. While the glaze has not yet hardened, the cake is decorated with pieces of fruit, berries, or a sketch of chocolate is applied.

Over time, the recipe for the “Three Milks” cake has changed, acquiring new and unusual flavor combinations. Many new recipes have emerged. In this article we have collected for you the best and most popular of them.

Three milk cake: recipe with concentrated milk

Using this recipe as an example, you will make sure that the dessert is prepared very simply, and the end result will be a dense, very moist and tasty cake. The ingredient called “condensed milk” is not something rare, it is used to soak the cake and is sold in large hypermarkets.

If you still can’t find concentrated milk, then you can exchange it for baked milk. In this case, choose a product with higher fat content. Baked milk can be created independently, but it takes quite a lot of time, but you will be convinced of the quality of the product.

Use cream with a percentage of at least 20% to soak the biscuit. As for condensed milk, when purchasing, pay attention to the absence of vegetable cream in the composition.

To make the dough you will need:

• Wheat flour - 0.4 kg;
• Sugar - 0.35 kg;
• Milk - 0.25 l;
• Testicle - 5 pcs.;
• Salt - ¼ tsp;
• Butter - 0.1 kg;
• Pastry baking powder - 1 tsp.

For impregnation you will need:

• Condensed milk - 0.35 l.;
• Heavy cream - 0.25 l.;
• Condensed milk - 0.35 l.;
• Whipped cream - for decorating the finished cake.

Three milk cake: recipe with concentrated milk

Manufacturing contains the following steps:

1. Pour milk into a saucepan, add oil and heat. There is no need to boil the mixture; our goal is to dissolve the butter in the milk and achieve a homogeneous, watery mixture.
2. Sift the flour using a sieve.
3. Beat the eggs with a pinch of salt for 5 minutes, starting at low speed and increasing it evenly. After this time, add sugar in several approaches and continue beating until the consistency turns white and the volume increases slightly.
4. Add the milk-butter mixture in small portions, continuing the whisking process.
5. Turn on the oven at 180 degrees.
6. Then start adding flour and baking powder little by little, knead the dough with a spoon from top to bottom. The process of kneading the dough should not be long so that the air bubbles in the dough do not burst, because the height of the future biscuit depends on this.
7. Line the pan in which you plan to bake the biscuit with a piece of parchment. Pour the dough into the mold and place in the oven. Depending on the diameter of the mold, the biscuit making time will vary from 35 to 55 minutes. We recommend using a narrow mold, 20-22 cm in size, so that your cake comes out tall. Simply test for readiness by piercing the dough in the middle with a toothpick. If it is dry, the biscuit is ready.
8. Take oven mitts and remove the pan from the oven; it will cool upside down on the mesh directly in the pan. This will prevent the cake from sinking. Remove the biscuit from the mold after cooling.
9. Prepare the impregnation. To do this, mix cream, concentrated and condensed milk. No need to beat.
10. Take a suitable pan that is slightly larger than the diameter of your biscuit. Place a biscuit in it. Make punctures on top with a knife throughout the thickness of the entire pie. Fill with impregnation. There will be a lot of it, the biscuit will literally float in it. This is how it should be.
11. Place the pan in the refrigerator overnight (that is, in the dark) . 5 hours is not enough, more is better. After this time, all the impregnation will be completely absorbed into the biscuit.

Turn the cake upside down onto a serving plate. Decorate the cake with whipped cream or as you wish.

Three milk cake in the form of a portioned dessert

At the moment, portioned desserts in beautiful large transparent glass forms are gaining great popularity. The Three Milk Cake can also be created in portioned glasses and decorated as you wish. It’s comfortable and modern, and the main thing is that it’s not troublesome, the biscuit will soak right into the glass.

For the test you will need:

• Flour - 125 g;
• Sugar - 100 g;
• Testicle - 3 pcs.;
• Lemon juice - a few drops.

For impregnation No. 1 you will need:

• • Heavy cream - 150 ml;
  • Sweet powder - 50 g;

For impregnation No. 2 you will need:

• Condensed milk - 50 ml;
• Butter - 100 g.

For impregnation No. 3 you will need:

• Milk - 125 ml;
• Yolk - 2 pcs.;
• Sugar - 2 tbsp;
• Butter - 100 g;
• Corn starch - 10 g;
• Grated chocolate - for decoration;
• Fresh mint sprigs for dessert decoration.

Three milk cake in the form of a portioned dessert

Manufacturing contains the following steps:

1. Turn on the oven in advance to a temperature of 180 degrees.
2. To make impregnation No. 3, chilled cream will be useful, so place it in the refrigerator in advance.
3. Prepare a springform pan for baking the sponge cake. Cover it with a piece of parchment and lightly grease it with vegetable oil. Trim the excess edges of the parchment along the width of the pan.
4. In a dry container, beat the eggs with lemon juice at medium speed. The process will take 7-10 minutes.
5. Then add sugar evenly without stopping the beating process. The mass will begin to noticeably turn white and increase in volume.
6. Add sifted flour in three additions. Gently knead the dough with a spatula or spoon from top to bottom, trying not to take too long.
7. Pour the dough into the mold and place in the oven. Bake until it tastes like a dry match. Let the finished biscuit cool in the pan, and then remove it. Cut the shortbread into small square pieces.
8. Prepare cream impregnation No. 1. To do this, whip cool cream in a dry container, adding sweet powder evenly.
9. Prepare cream impregnation No. 2. To do this, beat the butter until snow-white, add condensed milk, beat again.
10. Prepare cream impregnation number 3. To do this, heat the milk in a saucepan until warm. In a separate container, beat the yolks, adding sugar and starch evenly. Add warm milk to the beaten egg mixture in a thin stream and continue the whisking process. Pour the resulting mixture back into the saucepan and cook over medium heat until thick. Beat the butter until snow-white, add the cooled contents of the saucepan evenly. Whisk.
11. Place several pieces of biscuit in a glass for serving, put impregnation number 3 on top, then impregnation number 1. Then again put several pieces of biscuit, soak them in cream (impregnation No. 3), and put cream impregnation No. 2 on top. Continue this way until the entire glass is filled with a dessert based on the Three Milk cake.

Leave the dessert in the glasses for several hours. Before serving, top with grated chocolate and a sprig of mint. Serve to the table.

How to make Three Milk cake according to a step-by-step recipe with photos

The basis of the Latin American dessert Three Milks is an ordinary sponge cake soaked in 3 types of milk: cream, regular and condensed milk. The hardest part of this recipe is waiting until the dessert is quite soaked.

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 tender dessert.

Recipe for the tender dessert Three Milks

Ingredients

Step-by-step production

Preparing sponge cake

1. Pour 160 g of flour into a bowl. Take 1 tablespoon of flour from the bowl and replace it with 1 tablespoon of potato starch.
   
2. Add half a packet of baking powder to the flour and mix everything. Sift everything through a sieve into another bowl.
   
3. Divide 5 eggs into whites and yolks into 2 large bowls. Heat 180 ml of milk until hot, but do not boil. Add ¼ teaspoon of salt to the whites and beat with a mixer until soft peaks form. You need to start whipping at a leisurely speed. When snow-white foam appears, switch to the highest setting. It is most convenient to beat the whites in a tall glass, this way the mixer has time to catch the entire contents of the glass, and the whipping time is halved.
   
4. Add 50 g of sugar to the whites and beat until stiff peaks form. You can check the foam properties using the usual method: turn the container over. The whites don’t fall out, which means they are whipped properly. Add 150 g of sugar to the yolks and beat until snow-white foam forms.

Soaking the cake with the first cream

1. Mix 180 ml of condensed milk, 180 ml of concentrated milk and 50 ml of regular milk in a bowl.
   
2. Add 1 teaspoon of vanilla extract, mix everything and heat in a water bath until warm.
   
3. Soak the sponge cake with the warm consistency. With all this, you need to make sure that the cream is distributed moderately on the sides and in the center.
   
4. Cover the pan with cling film and refrigerate for 2 hours. It will be better if the impregnated biscuit stands in the refrigerator all night (that is, in the dark) .
   

2nd cream

1. Pour 500 ml of cream into a large bowl and beat with a mixer until stiff peaks form. While whipping, add 50 g of sugar and pour in 0.5 teaspoon of vanilla extract.
   
2. Spoon whipped cream over crust and sprinkle with ground cinnamon.
   
3. Cool the dessert well before serving.
   

Video

The creator of the video shows how to prepare Three Milk Pie at home according to one of the many recipes. The portion is quite large, so both guests and household members will be able to enjoy it. Well, on the second day there is little left.

Subtleties of manufacturing

• The sponge cake for the cake should be very airy and porous. That’s why starch and baking powder are used for biscuits. And the dough mixture should be much thinner than for a regular 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 has become slightly stale, it can be crushed. Pour the crushed biscuit into a mold, or even better, immediately 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 impregnation for dessert does not have to be very watery, so that it does not flow to the bottom, but entwines the biscuit. The perfect mixture is like thick kefir.
• Condensed milk is usually sold in the same departments as condensed milk. It is this that gives the dessert a rich milky taste. If one is not found, concentrated milk can be prepared independently: mix 120 ml of regular milk and 60 g of milk powder. The result is 180 ml of concentrate.
• Cooks replace concentrated milk with coconut milk. It adds piquancy to the dessert.

• If instead of ordinary milk for impregnation you take the same amount of drinking fruit yogurt, you will get a different, but no less tasty story. An exciting 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 shortbread is first cut into portions, and then brushed with whipped cream.
• For decoration, sprinkle the finished dessert with cinnamon, grated chocolate, and orange zest. But the dessert doesn’t need extra sourness, so you shouldn’t use berries for decoration.

How is this dish served?

• A special dessert requires a special presentation. A small amount of cream, which was used to soak the cake, is poured into a beautiful shallow bowl, the finished dessert is placed on top, sprinkled with chocolate, decorated with chocolate leaves and sweet beads. This dessert is eaten with a fork.
• The dessert can be soaked immediately, shaped and served in large glasses or wine glasses.
• The drinks served with it are also unusual: hot milk or cocoa.

Useful tips

The Three Milk dessert comes out light, airy and sweet even without thick layers of cream. You can also amuse your guests with unique recipes for other dishes.

• The recipe - sushi cake - does not differ in the huge number of ingredients, but the unique presentation will literally amaze the guests.
• The shortbreads for chicken liver cake turn out so thin and tender that you won’t even guess what it’s made from.
• “Liver cake made from pork liver” is grainy in its structure, with the most pronounced taste of offal.
• Shortbreads for liver cake made from beef liver can taste bitter if you do not follow all the subtleties of the manufacturing recipe. But beef liver is a record holder for the content of mineral salts and amino acids, so making a cake from it is a must.

Cake “Three Milks”

Ingredients

Butter – 115 g;

Sugar – 100 gr;

Wheat flour – 230 gr;

Baking powder – 1 tsp;

Vanillin – 1 g;

For the milk sauce;

Condensed milk – 250 g;

Baked milk – 170 ml.

Decor:

Cream (33%) – 200 ml;

Sweet powder – 1.5 tbsp;

Condensed milk – 3 tbsp.

• 204 kcal
• 3 hours
• 3 hours

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

If you love the most delicate and soaked cakes with the taste of baked milk, then you will definitely like this cake. This recipe came to us from South America. Three milk cake is prepared in Mexico and Venezuela and I understand why it is so popular there. It's not just delicious - it's milky pleasure!

So, let's not waste time, but let's get down to business! Let's prepare all the products. It is important that everything for the biscuit is at room temperature and the butter is soft. The milk can be slightly warmed.

Beat the butter with a mixer until fluffy.

Beat in eggs, sugar and salt. Beat again.

Pour sifted flour with baking powder into the resulting tender mass, whisking continuously. Pour in milk little by little, then add flour and milk again.

Finish with flour. The dough is ready. The dough comes out very light and tender.

We will bake in a slow cooker; everyone understands that it is better to bake biscuits specifically in a slow cooker! Grease the multicooker bowl with butter.

Pour out the dough. Bake in the “oven” mode for 55 minutes at a temperature of 160 degrees.

Check readiness with a dry splinter. In a slow cooker, the top of the product is always pale, but nevertheless the biscuit is ready. I use a Philips 3095 multicooker with 3D heating and the baked goods always come out well.

Place the finished biscuit in a steaming bowl and let it cool slightly.

While the biscuit is cooling, prepare the milk sauce. It will require regular milk, condensed milk and baked milk.

I prepared the baked milk myself; you can see how to create it here. This is how my milk came out. This is what I will use for the sauce.

Mix all three milks in a small container. Mix well.

I washed the multicooker bowl after baking so that there were no crumbs there. Place our biscuit in the multicooker bowl and pour in all three milks. Throw in the biscuit until it has absorbed all the liquid. You can prick the sponge cake with a fork ahead of time for better absorption, but don’t worry, it will absorb everything like a sponge!

About 1.5 hours have passed and there is no more water. Place the sponge cake on the cake design tray.

For the design, beat the cream with sweet powder and condensed milk. Usually it is considered sufficient to spread whipped cream on the cake and that’s it, but we don’t look for easy ways? As my husband says: “We don’t need bread, give us work!”

And so I take out my remarkable and beloved things from my own sacred suitcase! I’m thinking about how to decorate this milky tenderness, but for some reason what comes to my mind is a lilac beast from some marketing video that gave tenderness to everyone, so so be it. . .

Lilac, so lilac, we only have a slight milky tenderness here, which means it will be like this! First, cover the entire sponge cake with snow-white cream and smooth it very evenly using patula.

Well, then let everyone try as he wishes! And I wish so!

And just like that! A touch of silver caramel beads will add intrigue. . .

And now the milky pleasure is ready!

Let's try the Three Milk cake, we can't stand it anymore! Bon appetit and more tenderness!

Latin American cake “Three milks” (Torta Tres Leches)

Latin American cake “Three milks” (Torta Tres Leches)

Hello, forum users!

It’s my debut, I’m exhibiting my work on the forum for the first time!
And the first delicacy of my own that I would like to share is this cake. Very popular among Latin Americans, I hope you will enjoy it too! This is the favorite dessert of my husband, who is from Peru. It is a sponge cake soaked in the consistency of 3 types of milk and topped with sweet cream.

Useful:
for the biscuit:

-6 eggs
-1 tbsp sugar
-2 tbsp flour
-1/2 tbsp milk
-2 tsp.
baking powder -1 tsp.
watery vanilla extract (or vanilla sugar) -1/4 tsp salt

1) Preheat oven to 180 degrees (350 F).
Grease the baking sheet. 2) In a separate bowl, mix flour, salt and baking powder.
3) Divide the eggs into whites and yolks, set aside the yolks.
Beat the whites with a mixer at 1-2 speed (medium). When they have turned into a homogeneous foam (beat for 4-5 minutes). Then add sugar, whisking constantly with a mixer. After sugar, add yolks, vanillin, milk, also whisking. Then add the mixed flour and soda little by little, switching the mixer to the highest speed. Shake everything well. 4) Pour the dough onto a baking sheet and, without waiting, immediately put it in the oven for 30-35 minutes.
5) While the dough is baking, prepare the impregnation. Check with a match for doneness after baking!

-1 can of condensed milk
-1.5 cans of concentrated milk (can be found in almost any large hypermarket, sold in the same cans as condensed milk)
-1.5 cups of cream 10-12% fat content

6) Mix everything and beat in a blender or mixer.

7) Remove the biscuit from the oven and pierce it well with a fork (or a long narrow stick), making “pores” for impregnation over the entire area of ​​the biscuit

Without waiting for the biscuit to cool, moderately pour our milk impregnation from 3 types of milk onto the cake, in a baking tray.
Allow the cake to soak slightly and cool.

9) While the cake is cooling, prepare

Cream glaze:
-2 cups of heavy cream (35-48% fat, the fatter the better, but not more than 48%)
-1 tbsp sugar
-1 tsp vanilla (or vanillin)
-1 tbsp.
lemon juice (optional) -fruits (I took strawberries, banana and kiwi for the bottom photo, also oranges and strawberries for the top)

Mix together and spread sparingly over the cake. Cut the fruits and decorate to taste, as you like.

Note: you can make it without glaze (for example, my husband doesn’t like heavy cream, he skims it off with a fork)
Place in the refrigerator for soaking for several hours (it’s better to leave it overnight (that is, in the dark) ).

This is the beauty that comes out.
Very juicy, especially good with coffee.

Bon appetit everyone.