Traditional Three-Milk Cake

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Of course! The Traditional Three-Milk Cake, or Tres Leches Cake, is a classic Latin American dessert that is incredibly moist, sweet, and beloved for its soaked texture. Unlike most cakes, it’s purposely saturated with a mixture of three milks, resulting in a uniquely delicious and refreshing treat.

Here is a detailed, traditional recipe.

Traditional Tres Leches Cake (Three-Milk Cake)

This recipe features a light, airy sponge cake that serves as the perfect base to absorb the rich three-milk mixture, topped with a fluffy whipped cream.

Prep Time: 30 minutes
Bake Time: 25-35 minutes
Chill Time: 4 hours (or overnight)
Servings: 12

Ingredients

For the Sponge Cake:

· 1 cup (125g) all-purpose flour
· 1 ½ teaspoons baking powder
· ¼ teaspoon salt
· 5 large eggs, at room temperature (separated)
· 1 cup (200g) granulated sugar, divided
· ⅓ cup (80ml) whole milk
· 1 teaspoon vanilla extract

For the Three-Milk Mixture:

· 1 (12 oz) can evaporated milk
· 1 (14 oz) can sweetened condensed milk
· ½ cup (120ml) heavy cream (or media crema) or whole milk

For the Topping:

· 1 ½ cups (360ml) heavy cream, cold
· 3 tablespoons powdered sugar
· 1 teaspoon vanilla extract
· Optional for garnish: Ground cinnamon or maraschino cherries

Instructions

Part 1: Make the Sponge Cake

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Beat Egg Whites: In the clean, dry bowl of a stand mixer (or using a hand mixer), beat the 5 egg whites on medium-high speed until soft peaks form. Gradually add in ½ cup of the sugar and continue beating until stiff, glossy peaks form. Transfer the egg whites to a separate, clean bowl.
  4. Beat Egg Yolks: In the same mixer bowl (no need to wash it), beat the egg yolks with the remaining ½ cup of sugar on high speed for 2-3 minutes, until the mixture is pale yellow and has thickened. Beat in the ⅓ cup of milk and the vanilla extract until just combined.
  5. Combine Yolks and Dry Ingredients: Gradually and gently fold the flour mixture into the egg yolk mixture with a spatula until just combined.
  6. Fold in Egg Whites: Gently fold in the whipped egg whites in two or three additions, just until no white streaks remain. Be careful not to deflate the batter—this is key for a light cake.
  7. Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Let the cake cool in the pan on a wire rack for at least 30 minutes. While it cools, use a fork or a thin skewer to poke holes all over the top of the cake. This will help the milk mixture soak in.

Part 2: Soak with the Three Milks

  1. Mix the Milks: In a large bowl or a pitcher, whisk together the evaporated milk, sweetened condensed milk, and heavy cream (or whole milk) until fully combined.
  2. Soak the Cake: Slowly and evenly pour the three-milk mixture all over the top of the cooled cake. Start at the edges and work your way in. The cake will absorb the liquid like a sponge. It will look like a lot, but it will all soak in!

Part 3: Top and Chill

  1. Chill: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This step is non-negotiable—it allows the cake to fully absorb the milks and become wonderfully moist and cohesive.
  2. Make the Topping: Just before serving, place a mixing bowl and beaters in the freezer for 10 minutes to chill. Pour the cold heavy cream, powdered sugar, and vanilla into the chilled bowl. Beat on medium-high speed until stiff peaks form.
  3. Finish and Serve: Spread the whipped cream evenly over the chilled cake. Garnish with a sprinkle of ground cinnamon or maraschino cherries if desired. Slice, serve, and enjoy!

Tips for the Perfect Tres Leches Cake

· Room Temperature Eggs are Crucial: They whip up to a much greater volume than cold eggs, which is essential for the cake’s structure.
· Don’t Overmix: When folding in the egg whites, be gentle. Overmixing will deflate the batter and result in a dense cake that can’t hold all the milk.
· Poke Plenty of Holes: Don’t be shy! The more holes you poke, the more evenly the milk mixture will distribute.
· Patience is a Virtue: The longer it chills, the better it gets. Overnight is truly best for the flavors to meld and the texture to perfect itself.
· The Milk Mixture: Using all heavy cream in the milk mixture will make it richer, while using whole milk makes it a bit lighter. Both are traditional.
· Avoid a Soggy Bottom: Ensure your cake is fully baked and cooled before adding the milk mixture to prevent a mushy bottom layer.

This cake is a true celebration of texture and sweetness. It’s a guaranteed crowd-pleaser and a wonderful introduction to Latin American desserts.

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