The three milk cake or tres leches cake, is a very traditional dessert in Latin American kitchens, it basically consists of a very spongy cake which is bathed in a mixture of three milks which are evaporated milk, condensed milk and heavy cream and then It is decorated with a meringue and cinnamon powder.
Ingredients:
For the cake:
90 g. all-purpose wheat flour
1 1/2 tablespoon baking powder
1 1/2 tablespoons vanilla extract
150 g. of sugar
4 egg whites
4 egg yolks
For the three milk mixture:
397 g. condensed milk (1 can)
200 ml. cream for cooking or heavy cream
375 ml. evaporated milk
For the meringue:
4 egg whites
100 g. of sugar
For the syrup:
200 g. of sugar
70 ml. of water
Cinnamon powder to decorate
Step by step in:
Step 1: We begin the preparation of our three milk cake, for this, in a container we add the flour, the baking powder and mix.
Step 2: In the bowl of a mixer, add the egg whites and beat until they are mounted, then add the egg yolks (one by one), the vanilla extract and continue beating, add the sugar and beat until to integrate.
Step 3: Add the flour mixture and with the help of a spatula we integrate it little by little with enveloping movements, then in an oven-safe container (floured with butter and flour) we pour the mixture and take our cake to the oven at 175º C between 45 and 50 minutes (in the middle and with heat up and down) after the cooking time, remove the sponge cake and let it cool.
Step 4: Now we are going to prepare the mixture of tres leches, for this we add the evaporated milk, single cream and the condensed milk in a bowl, mix very well until integrated and reserve.
Step 5: Now it is the turn of our meringue, for this in a small pot we add the sugar and then we add water to cover (cover to the level of the sugar) and cook over medium high heat until obtaining a caramel texture (delay between 8 and 10 minutes).
Step 6: In a bowl we add the egg whites and with the help of an electric mixer, beat until the whites are mounted, then we add the sugar and continue beating, finally we add the hot syrup and beat for 4 more minutes (it should be a firm meringue, if you see that the texture is still a little loose, keep beating).
Step 7: We take our cake and with the help of a fork we are going to puncture everywhere, then we add the mixture of tres leches (covering very well throughout the cake) and let it absorb all the mixture.
Step 8: We introduce the meringue in a pastry bag and we decorate our cake forming small peaks, then we take our tres leches cake to the refrigerator for 2 hours.
Step 9: We remove our three milk cake from the refrigerator, serve a piece on a plate, sprinkle with cinnamon and enjoy!
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