Three Milks Cake

Tender and moist, this traditional Three Milks Cake is the perfect dessert for celebrations. Made with a light sponge soaked in a trio of milks, it delivers a rich yet airy experience sure to satisfy your sweet tooth. Ideal for parties and special occasions, this classic Latin American dessert is both comforting and festive.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 12

Ingredients

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

5 large eggs, separated

1 cup granulated sugar

1/3 cup whole milk

1 teaspoon vanilla extract

12 oz can evaporated milk

14 oz can sweetened condensed milk

1/4 cup heavy cream

1 1/2 cups heavy cream (for topping)

1/4 cup powdered sugar

1 teaspoon vanilla extract (for topping)

Instructions

1. Preheat your oven to 350°F and grease a 9x13 inch baking dish.

2. In a bowl, mix flour, baking powder, and salt.

3. Separate eggs; beat yolks with 3/4 cup sugar until pale yellow.

4. Add milk and vanilla to the yolk mixture and combine.

5. Gently fold in the flour mixture.

6. In a separate bowl, beat egg whites with remaining sugar until stiff peaks form.

7. Fold egg whites into the batter gently.

8. Pour the batter into the prepared baking dish and bake for 25-30 minutes.

9. Allow the cake to cool; pierce with a fork all over the top.

10. Mix evaporated milk, condensed milk, and 1/4 cup cream; pour over the cake.

11. Refrigerate the cake for at least 4 hours or overnight.

12. For topping, whip cream with sugar and vanilla until soft peaks form; spread over the cake before serving.

Storage

Store the cake covered in the refrigerator for up to 5 days.

Reheating

Reheat individual servings in the microwave for 10-15 seconds if desired, but best served cold.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.