Traditional Mexican Dishes
Three-Milk Cake - Latin American Recipe
Soft, juicy, and creamy three-milk cake, prepared with an airy sponge cake, a bath of condensed milk, evaporated milk, and cream, and a light topping of whipped cream with cinnamon. A perfect Latin American classic for birthdays, family gatherings, and celebrations.
This classic version of the three-milk cake combines a light crumb with a creamy bath that absorbs during resting. The whipped cream and cinnamon topping adds a smooth and traditional finish.
01
Ingredients
Have everything ready before you begin.
- ✓4 large eggs
- ✓120 g of sugar
- ✓120 g of wheat flour
- ✓1 teaspoon of baking powder
- ✓1 pinch of salt
- ✓1 teaspoon of vanilla extract
- ✓350 g of condensed milk
- ✓340 ml of evaporated milk
- ✓200 ml of milk cream
- ✓300 ml of whipping cream, well chilled
- ✓30 g of powdered sugar
- ✓1/2 teaspoon of ground cinnamon
02
Step-by-step method
- 01
Preheat the oven to 180 °C, with top and bottom heat
Preheat the oven to 180 °C, with top and bottom heat. Lightly grease a rectangular mold of approximately 20 × 30 cm and place baking paper on the base.
- 02
Separate the egg whites from the yolks and place each part in a clean and completely dry container
Separate the egg whites from the yolks and place each part in a clean and completely dry container.
- 03
Beat the egg whites at medium speed until they start to form foam
Beat the egg whites at medium speed until they start to form foam. Gradually add half of the sugar and continue beating until firm and shiny peaks are obtained.
- 04
In another container, beat the yolks with the remaining sugar until the mixture appears clearer and creamier
In another container, beat the yolks with the remaining sugar until the mixture appears clearer and creamier. Add the vanilla and mix.
- 05
Sift the flour along with the baking powder and salt
Sift the flour along with the baking powder and salt.
- 06
Incorporate the beaten egg whites into the yolk mixture in three parts, using a spatula and enveloping movements
Incorporate the beaten egg whites into the yolk mixture in three parts, using a spatula and enveloping movements. Then add the dry ingredients in two or three batches, mixing gently to preserve the air in the dough.
- 07
Pour the dough into the mold and smooth the surface carefully
Pour the dough into the mold and smooth the surface carefully.
- 08
Bake for 25-30 minutes, or until the center is firm and a toothpick comes out clean
Bake for 25-30 minutes, or until the center is firm and a toothpick comes out clean. Avoid opening the oven during the first 20 minutes.
- 09
While the sponge cake is baking, mix the condensed milk, evaporated milk, and milk cream until a uniform bath is obtained
While the sponge cake is baking, mix the condensed milk, evaporated milk, and milk cream until a uniform bath is obtained.
- 10
Remove the sponge cake from the oven and let it rest for about 10 minutes
Remove the sponge cake from the oven and let it rest for about 10 minutes. When still warm, prick the entire surface with a fork or skewer, reaching almost to the bottom without breaking it.
- 11
Pour the three-milk mixture slowly, allowing it to absorb before adding more
Pour the three-milk mixture slowly, allowing it to absorb before adding more. Pay special attention to the edges and corners.
- 12
Cover the cake and refrigerate for at least 4 hours
Cover the cake and refrigerate for at least 4 hours. For an even juicier texture, let it rest overnight.
- 13
To prepare the topping, beat the chilled whipping cream in a cold container
To prepare the topping, beat the chilled whipping cream in a cold container. When it starts to thicken, add the powdered sugar and continue beating until a firm but smooth cream is obtained.
- 14
Spread the cream over the cooled cake and sprinkle the ground cinnamon on top
Spread the cream over the cooled cake and sprinkle the ground cinnamon on top. You can also use a pastry bag to form rosettes.
- 15
Let the cake sit for 5 minutes outside the refrigerator before slicing
Let the cake sit for 5 minutes outside the refrigerator before slicing. Serve generous portions with a clean knife.
- Incorporate the egg whites with enveloping movements to preserve the air in the sponge cake.
- Make sure there is no yolk or fat in the egg whites so that they beat correctly.
- Do not overbeat when adding the dry ingredients, as the sponge cake could lose volume.
- Prick the entire surface before adding the bath to facilitate absorption.
- If the mold is too shallow, pour the mixture gradually to avoid spills.
- Stop beating the cream as soon as it holds its shape; if you beat too much, it can become grainy and start to turn into butter.
- Keep the cake covered in the refrigerator and consume it preferably within the next three days.