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Beat the eggs into a mixer bowl, add regular and vanilla sugar...
P.S. I’ll say right away that you can prepare a biscuit according to absolutely any of your favorite recipes. This is not important here. I never separate the whites from the yolks, I think it’s unnecessary. But you can bake it “according to all the rules.”

Beat until fluffy and thick, about 8-10 minutes.

Add the already sifted flour and mix with a silicone spatula.

Pour the dough into the mold (it is better to line the bottom with baking paper.) Under no circumstances grease the mold with oil! Otherwise, your biscuit will never “climb” to the top :-)
Bake at 180 degrees for 30-35 minutes or until a toothpick comes out dry.

Remove the finished biscuit from the mold and leave to cool on a wire rack. Here I have already turned it upside down. This will make it much easier to saturate it.

While the biscuit is cooling, prepare the filling. Well, “cooking” is a strong word. Simply pour three types of milk into a suitable container and mix them.

Many sources advise placing the sponge cake, for example, in a pan slightly larger in diameter. I simply open the mold in which I cooked, take out the bottom, put the plate down, and place the sponge cake in it. (The mold remains open) We often prick it with a fork or toothpick and start pouring the filling over it with a spoon, giving it time to absorb.

Gently pour the remaining milk around the mold. The biscuit should be almost half immersed in it..(I don’t know if I was able to show this in the photo) It may seem like there is too much filling, but it only seems so. It will all be absorbed overnight. The “Three Milks” cake should turn out not just moist, but very moist. If even when cutting there is a wet mark on the dish, this is normal. Although it is possible that excess milk will still remain. But it’s better than not having enough in the end.
The most “difficult” stage is to leave the cake to infuse at least overnight in the refrigerator, no less! Then all that remains is to remove it from the mold and cover it with grated chocolate, whipped cream, cocoa or fruit and invite guests.

"Tres leches" is a cake recipe, although in preparation it is a pie-pie, originally from Latin America. Several countries are arguing about which of them is its ancestor, among them Nicaragua and Mexico. But despite such a distant “place of birth”, it does not contain any exotic products, everything is very simple and quite fast.

Ingredients for “Three Milks Cake”:

Recipe for “Three Milks Cake”:

I've been going around in circles around this recipe for a long time. The ease of preparation and mostly affordable products were enticing. I was confused by two things. Firstly, what kind of “beast” is concentrated milk, and secondly, will the result be too sweet and cloying.
On the first point, everything turned out to be quite simple, already in the second supermarket I went to, I calmly bought it, the main thing is to know what to look for. As for the second, my fears turned out to be completely unfounded, but more on that later, but for now... For now, let’s sift the flour, baking powder and salt.
In a small saucepan, heat the milk and butter; there is no need to boil, this is only necessary so that the butter melts.

Beat eggs with sugar until white, about 5 minutes.
As for sugar. In the original recipe its quantity was 450 g, but I still reduced the quantity and indicated the amount I actually used. My family had enough of the sweetness of the cake, even for the children, but if you have a big sweet tooth, you can try a full portion.

Pour a third of the milk-butter mixture into the egg mixture and continue beating. We begin to introduce the flour mixture a tablespoon at a time, without stopping stirring. We continue this way until we have mixed all the ingredients.

Grease the baking pan a little with oil, or rather, grease only the bottom, since the dough is basically biscuit and will climb the walls like a ladder.
Pour the dough into the mold. This is where I was a little unlucky. The portion is designed for a 22 cm mold, I don’t have one, the choice was between 26 and 17 cm. I chose 26 cm, so the cake turned out to be quite low. Bake at 180 degrees for about 40-45 minutes; when using a narrower mold, the time can increase to 50-55 minutes.

While the base is cooling, prepare the impregnation. Everything here is no longer simple, but very simple. Mix, without whipping, three types of milk (hence the name of the dessert): condensed milk, cream and concentrated milk. If the latter could not be obtained, then, as a last resort, it can be replaced with baked or baked milk + powdered milk to increase the concentration. Each of the ingredients brings something of its own to the impregnation: condensed milk - sweetness, cream - tenderness, well, and concentrated milk, on the one hand, enhances the creamy taste, and on the other, removes the cloying sweetness, since it even tastes somewhat salty.
You can also add natural vanilla or replace it with essence.

After the base has cooled a little, transfer it to a slightly wider bowl. I was unlucky here the second time. The only suitable container narrows slightly downward, and as a result the biscuit seemed to hang on the walls, so part of the impregnation remained at the bottom and was not absorbed. Pierce the top of the biscuit well with a knife or fork and fill it with impregnation. Don't be afraid that there is a lot of it, that's how it should be. The biscuit practically floats in it.

Leave the biscuit to soak for 5-6 hours. I did everything in the evening and left it overnight. In the morning, almost all the liquid was absorbed (in my case, the one at the bottom remained). We transfer our almost finished cake to a plate, turning it upside down. Decorate with whipped cream. Decoration options include coating with boiled condensed milk.

The cake turns out to be quite dense, but at the same time juicy, with a rich creamy taste. Just perfect for coffee or tea.

Some information about concentrated milk. It is sold in supermarkets in the same place as condensed milk. And it looks very similar, you might not notice it if you don’t know what you’re looking for.
"Concentrated milk has a pleasant creamy color, a salty-sweet taste and a slightly viscous consistency. The milk fat in this product is evenly distributed. By the way, for the industrial production of concentrated milk, only milk is used, which is characterized by increased heat resistance. Technological operations for the production of concentrated milk include the following stages: milk drying, condensation and sterilization.
Condensed milk is a product with many uses. It can be diluted with boiled water and consumed like plain milk as a drink. Some people prefer to add it to coffee or tea, and also prepare all kinds of dishes based on it. Thanks to its long shelf life and convenient packaging (tin can), concentrated milk is a food product that is simply irreplaceable on expeditions and hiking trips."

Here's what I found online about the origin of this cake and its variations.

The origin of Tres leches cake is still controversial. Most historians believe that the cake originated in Nicaragua. Others believe that its homeland is Mexico. But almost all historians are inclined to believe that Tres leches definitely originated in Latin America. Tres leches is especially popular in Nicaragua, Mexico, Cuba, Puerto Rico and Guatemala. The Dominican Republic is also no exception. In the Dominican version of the recipe, condensed milk is sometimes replaced with coconut milk. And in some parts of Central America, the cake is soaked in a mixture of water, rum or brandy and sugar to create "Pastel borracho", which means "drunken cake".

The “Three Milks” cake is both simple and at the same time incredibly delicious. Its taste is comparable to bliss; when you bite into a piece of this cake, you plunge into the world of temptation and seduction. It seems to you that this miracle is difficult to prepare, or the composition of the products is huge. Not at all - everything is very simple and not expensive!

Ingredients:

• egg - 4 pcs;
• sugar - 1 glass;
• flour - 1 glass;
• baking powder - 1 sachet (11 grams);
• sunflower oil - 3 tbsp;
• boiling water - 3 tbsp.

Impregnation:

• condensed milk - 200 ml;
• milk - 200 ml;
• cream 20% - 200 ml.

Cake “Three Milks”. Step by step recipe

1. Beat the eggs at high speed with a mixer until a strong foam forms.
2. Sift the flour with baking powder and add to the beaten eggs.
3. Separately in a glass, mix 3 tbsp. boiling water with sunflower oil.
4. Pour water and oil into the dough in a thin stream, stirring with a spatula.
5. Line a baking pan with parchment paper, pour in the dough, and bake in the oven at 180°C for approximately 30-40 minutes.
6. Let the biscuit stand in the mold for 5 minutes, then remove it and pierce it in several places with a toothpick.
7. For impregnation, mix condensed milk with milk and cream.

Carefully pour in small portions

Pie "Three Milks" conquered all my household, friends and acquaintances. To be honest, I don’t know what to call it correctly - “pie”, “cupcake”, “biscuit” or “dessert”. In the summer in Turkey, at a hotel, I tried a cake that looked like an ordinary square-shaped biscuit, but its taste was simply amazing! I started looking for a similar type of cake on the Internet, came across a recipe and here it is, the very same “delicate biscuit in the form of a square.” I made it and it worked right away. The taste of the Three Milks pie is tender and juicy. It is better to eat it with a spoon, as it is very moist, yet airy, not fallen and not weighed down by its impregnation. I advise everyone to try it!

Ingredients

To prepare the “Three Milks” pie we will need:

egg - 4 pcs.;

sugar - 200 g;

flour - 200 g;

vegetable oil - 3 tbsp. l.;

water (boiling water!) - 3 tbsp. l.;

baking powder - 1 tsp.

For filling:

condensed milk - 200 ml;

cream 10% - 200 ml;

concentrated condensed milk - 200 ml.

Cooking steps

The dough for the “Three Milks” pie will not be thick, one might say pouring. It will be smooth, uniform and shiny.

The cake will rise evenly and become golden brown.

Turn the hot cake out onto the counter and remove the parchment.

Cut the finished Three Milks pie into squares or rectangles. This is such a beautiful, tall and very tasty pie! The most delicate, finely porous base and milky filling - an amazing combination, you'll just lick your fingers!

Enjoy your tea!

Recipes for making cakes at home with photos

three milk cake

8-10

2 hours

260 kcal

5 /5 (1 )

• Kitchen appliances and utensils: saucepan, bowl, mixer, baking dish.

Required Products:

Milk	2 tbsp.
Eggs	6 pcs.
Sugar	2.5 tbsp.
Baking powder	2 tsp.
Soda	1 tsp.
Salt	Pinch
Flour	2.5 tbsp.
Butter	230 g
Vanilla	1 package
Cream 15%	1 tbsp.
Condensed milk	1 tbsp.
Lemon	1 PC.
Fruits	For decoration

Features of product selection

If you are preparing dessert for adults, You can add a glass of aromatic alcohol to the impregnation of three types of milk– cognac, rum or liqueur such as amaretto. But since the recipe does not involve heat treatment of the sauce, the alcohol in it will be completely preserved, so, of course, this dessert option is contraindicated for children.

Regular milk in the sauce can be replaced with baked milk– this will give the dessert an additional creamy note and make the taste richer.

By the way, my friend taught me how to cook oatmeal with baked milk - girls, this is something tastier than porridge in my life!

Instead of lemon, you can safely take lime; vanilla can easily be replaced with vanillin or vanilla sugar. And if you don’t have fruit on hand, don’t despair, the dessert is completely self-sufficient even without them.

In some recipes, the sponge cake contains no butter and milk - only eggs, sugar and flour. This dough is much lighter, but I like the “full version” better, it’s closer to the original.

Egg white in glaze can be replaced with albumin– it whips easier and is guaranteed to contain no salmonellosis. Personally, I am not a fan of dry protein, so if I doubt the quality of eggs, I prefer to take 5-6 quail eggs instead of chicken, they are quite safe. We are talking specifically about glaze, where the protein is used in its raw form; for the sponge cake, feel free to take chicken eggs, because the dough will undergo heat treatment, which will destroy any infection.

Cream is sometimes replaced with sour cream. It has little in common with the original, but in the end - why not? There are not and cannot be any taboos in cooking; a large number of modifications is more an advantage of a dish than a disadvantage.

But you shouldn’t use cream that is too heavy, otherwise the sauce will not saturate the biscuit, but will accumulate on top.

The history of the Three Milks cake

“Three Milks” is a recipe originally from exotic countries. It is very loved in the Caribbean and South America, its original Spanish name sounds so beautiful - Torta De Tres Leches! But in recent years, this cake has become increasingly popular in our country, since all the products are familiar, and the taste (soaked sponge cake) is quite familiar.

One of the most famous chefs in the world, a native of Colombia, Hector Jimenez Bravo, once shared that his mother made such a cake for him as a child, and there was nothing tastier in the world for a child in those years!

How to make Three Milks Cake at home

So, the recipe for the “Three Milks” cake at home with step-by-step photos.

First, let's prepare a biscuit. For this we need:

• 5 eggs
• 1.5 cups Sahara
• 200 g butter
• 1 glass milk
• 2 glasses flour
• 2 teaspoons baking powder
• 1 teaspoon soda
• 1 pinch salt

To grease and dust the mold (approximately):

• 30 g butter
• 1 tbsp flour

1. Beat the eggs until fluffy, then, continuing beating, gradually add sugar.

2. Mix milk with soft butter and place on low heat. The butter should completely “disperse” in the milk.

3. Sift the flour, add the remaining dry ingredients - soda, baking powder, salt.

4. Carefully add the dry mixture to the beaten eggs, mix well, then add the warmed milk and butter mixture (the mixture should be warm, but not hot!).

The dough should be quite liquid (a little steeper than for pancakes, but thinner than sour cream), otherwise the sponge cake will turn out to be harsh.

5. Pour the dough into a mold that has been previously greased and sprinkled with flour. Place in an oven preheated to 175 degrees for 40-50 minutes (use your stove as a guide).

Recipe for cream for the Three Milks cake

To prepare the impregnation, we will need three types of milk - regular, condensed and cream, taken in equal parts (I take a glass each). Mix with a mixer until smooth, adding a pinch of vanilla.

To prepare the cream you need:

• 6 tablespoons Sahara
• 3 tablespoons water
• 1 teaspoon lemon juice
• vanilla
• 1 protein

First, prepare the sugar syrup by brewing sugar with water. When the sugar is completely dissolved, add lemon juice so that the cream does not subsequently separate into fractions.

With a mixer at maximum speed, beat the egg whites until fluffy (at least 50 seconds), then add hot sugar syrup and, without slowing down, continue beating for at least three more minutes, adding vanilla before finishing.

How to beautifully decorate and serve the “Three Milks” cake

We take the biscuit out of the oven. If the cake rises unevenly, carefully cut off the “lid” with a knife so that the surface becomes horizontal.

Take a fork and make punctures all over the surface of the crust so that the sauce is better absorbed.

Pour the sponge cake generously with impregnation, not forgetting the edges. If the sauce spreads over the sides or drains to the bottom of the dish, it’s not a big deal; after a while, the biscuit will absorb all the liquid.

Spread frosting on top of the cake.

Before serving, if desired, you can sprinkle the biscuit with lemon zest or garnish with fresh or canned fruit.

In short, decoration and presentation may vary depending on the season and mood, as well as the personal preferences of the person for whom you are cooking today. And let everyone think that these are different desserts!

So, now you know what the “Three Milks” cake is and have studied the step-by-step recipe for making it with photos. For beginners, I want to give a couple more tips.

If you have never made a sponge cake and are not confident in your mixer, a little secret: to make the dough more fluffy, separate the whites from the yolks and beat them separately from each other, gradually adding half of the total amount of sugar to each ingredient.

The white must be cold and completely free of any foreign impurities (for example, yolk residues), otherwise it will not whip. Add a pinch of salt to the whites, then beat for a few minutes and only then begin to carefully add sugar until stable peaks form.

There are no special precautions or tricks with yolks - just patience. Sugar can be added immediately and beat until the mixture is light, almost white, and its volume has at least tripled. Carefully add the whipped whites to the yolks, and not vice versa. After this, do not beat the mixture, but stir it very carefully with a spatula from bottom to top so that the foam does not settle.

Never put baked goods in a cold oven! This is unacceptable in principle, but if some cookies can still tolerate such treatment, then biscuit, choux or puff pastry will never turn out as it should. And further. Under no circumstances should the biscuit be disturbed by opening the oven during the cooking process - the dough may shrink. After turning off the heat, leave the pan to cool along with the oven, do not rush to take it out!

If you're too lazy to fuss with frosting, you can simply decorate the cake with prepared whipped cream in a spray can and leave it at that. But the proposed option is much more original and not as high in calories. In addition, if you are cooking for children, it is better to stay away from ready-made whipped cream - there is no guarantee that such a product contains cow's milk at all!

The finished cake should be thoroughly soaked and set, so you need to prepare it a few hours before serving, then it will be much richer and tastier (however, to do this you will have to hide the dessert away from the children, so it can be very difficult for the little ones to resist - the smell in the kitchen is simply incredible).

My daughter always cooks according to video instructions and claims that this is much more convenient: you can always check what consistency the intermediate ingredients should be, what the finished biscuit should look like, etc. I personally always rely on my own feelings, but for the first time, a video tutorial - good help.

Invitation to discuss the cake and possible improvements

I saw a lot of different recipes for three-milk sponge cake and selected mine through numerous trials and... no, not errors, I just like it when the dish plays out a little differently each time. So if you have your own secrets and original ingredients, it would be very interesting to experiment. Tell us how you prepare the “Three Milks” cake, leave your feedback, I will be grateful for any comments! And bon appetit everyone!