Quick and Fun three milk Cake 🍰

Hello friends! I am very excited because today's recipe is my favorite cake (three milk), so today we will have a small "pastry class" at home! 🎂

• 1.3 liters of milk
• 6 eggs
• 330 ml of heavy cream
• 50 grams of powdered sugar
• 200 grams of granulated sugar
• 200 grams of flour
• 5 grams of baking powder
• 615 grams of condensed milk
• Cinnamon to taste
• Vanilla essence
• Butter to grease the mold

Note: For this recipe, we need a hand mixer with whisks, a refractory mold or one that can withstand high temperatures (in this case, I used one of 26x10 cm), an oven, a disposable piping bag, and the nozzle of our preference.

Instructions

1. Break the six eggs into a large bowl and beat until frothy.


2. Add the granulated sugar to the eggs and beat until a creamy texture is achieved, which in this case, the term would be "ribbon stage". I recommend starting with the first speed of your mixer and gradually increasing to the highest speed.





3. In another bowl, add the flour along with the baking powder and mix to combine correctly.


4. Add the flour in two parts to the eggs gradually, and beat at low speed.





5. With the help of a spatula, manually mix in folding motions to ensure there are no parts of the flour left unincorporated into the mixture.
6. Grease the mold with enough butter and flour to prevent our cake from sticking.


7. Preheat the oven to 180°C.


8. Once the mixture is ready, carefully pour it into the mold with the help of the spatula.





9. Bake the cake for 30 minutes at 175°C.


10. After 30 minutes, cover the cake with aluminum foil and continue baking at the same temperature for another 20-25 minutes.


11. To ensure the cake is ready, poke it with a skewer or in this case, a knife all the way to the bottom in the middle of the cake (yes, we stab it 😅). If the skewer or knife comes out dry, it means it's done!





12. Wait about 15 minutes and then transfer the cake to the container you want to use; in this case, I used a plastic cake container.


13. Poke the cake with a fork or knife. Here I explain the following: this cake, having a high amount of eggs, makes it a spongy cake, so it acts like a sponge as it absorbs the liquid you add perfectly. So we poke it to ensure that the filling liquid is absorbed throughout the cake.


14. In a large jug, add 1.3 liters of milk, 615 grams of condensed milk, and mix. This liquid is essentially our filling.







15. Once the cake is at room temperature or cold, pour the liquid slowly. You will notice that the cake will initially absorb a lot but will eventually be submerged. Don't worry; the idea is for it to be like that because it's a cold cake, and Tres Leches is characterized by having a lot of juice.


16. For the decoration, we will use 330 ml of heavy cream (it should be cold from the fridge; otherwise, it won't whip), and 50 grams of powdered sugar. The powdered sugar is to sweeten the cream, which, in my personal taste, needs it, so I add it. Add the cream to a bowl and beat at low speed. When it looks thick, gradually add the powdered sugar until it whips to a stiffer consistency. The idea is for it to be firm and creamy to decorate easily.





17. Add the cream to a piping bag along with the nozzle. You can see the number and shape of the nozzle; it was the one I found at the store, but I would recommend a larger nozzle!


18. Decoration is something that requires technique, and technique is acquired with practice, so feel free to decorate as you like. I know my decoration would have been prettier with a larger nozzle, but it's a detail I'll keep in mind for future cakes 🎂


19. Finally, add cinnamon powder to taste. As you can see, I covered practically the entire cake with cinnamon. That's the special touch!

Well, there it is. Refrigerate for at least an hour! With these quantities, it's a cake for more than ten people; it weighed 2880 kg, so you will have enough to share with family and friends ❤️

Thank you very much for reading. I hope you try my recipe and tell me how it turned out.