Spectacular spine with 5 tips

Hello everyone! Welcome to Paulina Kitchen! In this post we will tell you all about the three milk cake, An ideal dessert for lovers of sweet and humid desserts, with that texture that looks like a grandmother’s hug, but in the form of a cake.

But be careful, for the result to be a Three milks cake worthy of applause and not a drink with milk flavor, there are some secrets that should be under the sleeve.

In this note they will find a complete guide: from what are exactly “the three milks”, to how to achieve a three home splash cake That looks and does not disarm.

Ready? They grab spatula, blender and desire to sweeten life, which we are going to travel this Latin American classic with humor, useful tips and a recipe that does not fail.

On the cake three milks

The famous Three milks cake It is one of those desserts that seem simple but hide magic in their details. Basically, it is a cake or spongy cake which is soaked with an irresistible mixture of three types of milk.

The texture that is achieved is the glory itself: wet, soft, but without getting disarmed as a forgotten sponge in the pool. All this crowned with a good Italian meringuewhich brings that airy and elegant touch that elevates Easy three milky cake to the top of tasty desserts.

With It serves very coldwhich makes it a perfect refreshing bomb for the summer, although it is not lacking who also chooses it in winter with a Milk coffee cup.

7 reasons for preparing the three milky pastel

1. Incomparable texture: The contrast between a spongy cake And the Milk mixture makes it a creamy delicacy without being cloying.
2. Balanced flavor: Sweet, but without exaggeration. The milks contribute fair, and if decorate with acidic fruits (such as strawberries or passion fruit), it is even more balancing.
3. Versatility: It can be prepared in rectangular mold, round, individual portions or even do dessert in cups.
4. Winning presentation: Decorated with Italian meringue, Swiss meringue or with chantilly cream and fruits, cinnamon or Cocoa powderIt is a visual show.
5. Ideal to prepare in advance: Improves with the hours, so it is perfect to leave in the refrigerator since the previous day.
6. International dessert: Although it has Latin American originit is eaten in many parts of the world. And always like.
7. Suitable for innovations: Let’s talk about that … but yes, there is Three chocolate millet cakeand there are also versions with caramel sauce.

A little history: origin of the cake three milks

The origin of Three milks cake generates both debate and the Hawaiian pizza. Some say it is Mexicanothers swore that it is Nicaraguanand there are those who relate it to the recipes that condensed milk brands promoted in Latin America back in the 40s.

What is certain is that the dessert of the three milks He was born in the heart of Latin America and that his fame grew thanks to the ease of getting his ingredients and its irresistible flavor. Today, it’s a Classic birthdayfamily gatherings and even in Top restaurants.

Variations of the Torta Torta cake that is worth trying

1. Three chocolate millet cake: Part of the flour is replaced by Bitter cocoa And the milks of the milks carries a Touch of Casting Chocolate. Dark, humid and addictive.
2. Three milky cake with dulce de leche: Version with a Argentine touch. Can Add milk sweet to the milks mixture or use it as coverage mixed with whipped cream.
3. Three milks with coconut: The cake can Incorporate grated coconutand it is also sprinkled above. It goes like pineapple.
4. Three milks with fruits: Strawberries, peaches, mango … fresh fruits give it a fresh touch and cut the sweetness.
5. Three lactose -free milk cake: Hay condensed and evaporated vegetable milks or milks with lactoseless milks. It is not the same, but defends himself quite well.

Key tips for cake three milk to get perfect

• Las “Three milks” classic are: condensed milk, evaporated milk y Milk (In case of not getting evaporated milk you can find the recipe in this blog, or use whole milk).
• So that the spongy cake does not get offit is key not to open the oven during cooking dessert three milks and beat the eggs well with the sugar in the preparation.
• The Mixture of three milks It is simply done joining the three cold milks. If you want a flavor plus, it can be aromatized with vanilla essence or a splash of rum.
• He Biscuit must be completely cold before soaking it. And yes, it is convenient to prick it with a stick so that it absorbs better and is a Wet cake.
• Soaking: It’s not about leaving it floating in a millet of the millet. It turns little by little, with patience, until it absorbs everything. Then it is left PLAC (Ideal, all night).
• The best meringue To decorate it is the Italian: firmer, brighter and safer (because it is cooked with syrup).
• Conservación: Well covered, it can last 4 or 5 days without problem in the refrigerator. But let’s be honest … Who leaves it so long without eating?

8 final tips for a three -home championship milk cake

1. To use Egg at room temperature To mount better.
2. Do not overcome flour When incorporated, doing so with enveloping movements so as not to lose the air of the shake.
3. To make the cake three milk use a Mold that is not removable (But the milks escape!). The best is a oven suitable glass, to serve directly there.
4. Always let the cake cool Before adding the milks.
5. If there is any mixture of milks, do not throw it away: you can SERVING AS A SALESITA Apart For the three milks cake.
6. Decorate the dessert three milks con fresh fruits, a touch of cinnamon the bitter cationfor a plus of color and flavor.
7. Do it A day before, if possible. Taste and texture improve the next day.
8. If it’s hot, serve with a vanilla ice cream bowl. Legally irresistible.

Seguime on Instagram (here)
And on YouTube that I upload new recipes every week (click here)

Three milky cake recipe

Ingredients

Yield: 10-12 portions

Preparation time: 1 hour (4 hours of rest)

For cake or cake:

• 6 eggs
• 180 g of sugar
• 1 vain -essence cdita
• 180 g of lift flour (or flour 0000 + 1 cdta. Baking powder)
• 1 pinch of salt

For the milk mixture:

• 1 can of condensed milk (approx. 395 g)
• 1 can of evaporated milk or common milk (410 ml)
• 200 ml of milk cream

For coverage (Italian meringue):

• 3 egg whites (at room temperature)
• 180 g of sugar
• 60 ml of water
• cinnamon or cocoa powder to decorate (optional)

How to make three milk step by step cake

1. Preheat the oven to 180 ° C and enmantecar a glass mold.
2. Beat the eggs with sugar and vanilla essence for 6 to 8 minutes, until you get a pale, thick and foamy mixture.
3. Sample the flour with salt and incorporate it into two parts with enveloping movements.
4. Dump the mixture into a mold (better glass, to serve directly) and bake at 180 ° C for 30-35 minutes. Let cool completely.
5. For the milk mixture, join condensed milk, evaporated (or whole) milk and milk cream. Reserve in the refrigerator.
6. Click the entire surface of the sponge cake already cold with a stick or fork. Pour the mixture of milks little by little, letting it absorb between each batch. Take the refrigerator at least 4 hours.
7. To finish the dessert three milks, make an Italian meringue, carrying water and sugar to the fire until it reaches soft ball. Meanwhile, beat the whites to the point snow.
8. Add the syrup on the whites in the form of a thread while still beating until the meringue is firm and bright.
9. Cover the three milk cake with the meringue. Manga or spatula can be used. Decorate with cinnamon or cocoa powder, or simply leave it white.