This is a recipe for a delicious dessert and what better to share with family and friends. 馃槉
Ingredients
4 eggs
1 cup of sugar (1 cup of sugar = 7 ounces = 200 grams)
1 cup of all-purpose flour (1 all-purpose flour rate = 5 ounces = 140 grams)
1 teaspoon vanilla
1 pinch of salt
14 ounces of condensed milk (1 can of 14 ounces = 397 grams)
12 ounces of evaporated milk or cream (cream) liquid milk (1 12 oz can = 355 ml)
1 cup of milk (1 cup of milk = 250 ml)
For the meringue:
4 egg whites (4 egg whites are ~ 5 ounces)
1 cup of sugar (1 cup of sugar = 7 ounces = 200 grams)
1 pinch of salt
1/4 teaspoon cream of tartar - can be replaced with a few drops of lemon juice
2 tablespoons ground cinnamon
Ideas to decorate:
Ground cinnamon
Strawberries or strawberries, cherries, peach, mango, Chocolate
PREPARATION:
1- Preheat the oven to 180 degrees C (350 F)
2- Separate the whites and yolks of the 4 eggs.
3- In a large bowl, add the four whites and begin to beat until they are frothy. It is recommended to use an electric
mixer,
but if you do not have, do not worry, with a hand mixer you can also get the result you need, it just requires a little
more effort.
4- Add the sugar and continue beating until there is a bright mixture.
5- With the blender in low speed, bind the yolks, pinch of salt and vanilla to the mixture.
6- Add the flour and with the help of a spatula, make enveloping movements in the mixture until the flour is completely
incorporated. Do not forget to sift or sift before to avoid lumps.
7- Pour the mixture into a mold, previously greased, 20x20 cm (8x8 in) and bake for 20-25 minutes at 180C or 30-35 minutes at 350F - or until golden brown and when inserting a toothpick come out dry.
8- In another container, add the condensed milk, evaporated milk (or cream), and whole milk, mix well until obtaining a homogeneous texture.
9- When the cake is ready, use a cigarette, toothpick, fork, or any other type of "stick" to make small holes on the entire surface.
10- Pour the mixture of the three milks on the cake. Make sure you cover all the corners.
11- Store the cake in the fridge while preparing the meringue to decorate. This cake tastes much better when it is cold, so it is advisable to let it cool at least 12 hours before serving it.
For the meringue (Swiss type):
1- This Swiss-style merengue prepares the first part in the style of the Ba帽o Mar铆a on the stove. Put some water to boil in a pot, and then boil the temperature down as low as possible.
2- Then in a bowl or glass dish (heatproof and can be used to beat), place the egg whites, the sugar, the pinch of salt, and the cream of tartar.
3- Put the bowl on top of the pot, it is important that the water does not touch the bowl directly. With a hand mixer, lightly mix the egg whites with the sugar for 8 to 10 minutes. It is important not to stop beating or the whites can be cooked and they will not serve for the meringue.
4- Then remove it from the heat and beat it with an electric mixer at high speed for 5 minutes and until the meringue forms peaks.
5- A small tip to stabilize the meringue is to add 1 or 2 tablespoons of powdered sugar just when you start to get the texture of the meringue. If you want to add vanilla essence or other essence you can do it at this time.
To decorate:
1- If you want a more homemade style or you are a beginner in the decoration of cakes, simply spread the meringue all over the surface of the cake. I usually do it with the back of a spoon.
2- If you want to work a little more decoration, the ideal is a pastry bag with your favorite mouthpiece and a little more time to make the design you want.
3- To finish, sprinkle cinnamon over the meringue. It is something totally optional, but I think that the classic three milks should have a little cinnamon and it really is delicious. Remember that it is good to give your personal touch to each recipe, some options can be add: fruits, dulce de leche, chocolate ganache, etc.
4- Return your decorated three milk to the fridge and let it cool until it touches serving.
