Cake "Three Milks": recipes. Cake "Three Milks": recipes Invitation to discuss the cake and possible modifications

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 biscuit in the shape of a square, 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, pourable. 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!

If you like juicy, moist biscuits, then you will be enchanted by this extraordinary cake! Delicate sponge cake with an amazingly tasty and generous filling, melting imperceptibly in your mouth... Like a snowflake on the tongue, there! I spent a long time looking for a comparison and finally found something suitable!

Light, light as a feather, in beige and milky tones, the Three Milks cake will appeal to both children and adults!

The miracle recipe is adored in Latin America, where the Three Milk pie is called Torta De Tres Leches. It is not known for certain in which country it appeared; it is possible that the Europeans tried and came up with the recipe, and then brought it to the other side of the world, but the residents of Mexico and Nicaragua say that the authorship of the recipe belongs to them - and they have been arguing for a long time who was the first to bake Tres Leches? And the inhabitants of Cuba, Guatemala and Puerto Rico do not debate, but simply bake and enjoy dessert!

But whoever came up with the idea for such an original and, at the same time, simple cake, is undoubtedly a Well Done with a capital W! Because I have baked the “three-milk” pie three times already, and I will do it again. So everyone likes him! Try it too! We have already baked Three Chocolate Cake - and now we will treat milk lovers!

The base of the cake is a regular sponge cake. You can bake it according to your favorite recipe or one of mine - a simple sponge cake or an Italian one, or the one given here.

And the “trick”, the highlight, the main feature of the recipe - call it what you like! - in impregnation, which is made from three types of milk - hence the name. Moreover, several combinations are possible! Very tasty - “baked milk-condensed milk-cream”; You can also take regular milk - although I like baked milk better: it has a special, pleasant taste. There are also options for “cream-condensed milk-condensed milk”. I’ve never seen anything like this - maybe some of you know what kind of concentrated milk this is, and how it differs from condensed milk?

For a 24 cm mold -
For the biscuit:

• 4 large eggs;
• 150 g sugar;
• 160 g flour;
• 1 tablespoon baking powder;
• A pinch of salt;
• Vanillin on the tip of a teaspoon;
• 3 tablespoons of boiling water;
• 3 tablespoons of vegetable oil.

For impregnation:

• 150 ml baked milk;
• 150 ml cream 15-20%;
• 150 ml condensed milk.

You can also use 200 ml, as in the original - I slightly reduced the amount of impregnation, since I did not expect that so much liquid could be absorbed into the biscuit. And she did it, and how :) After an hour, the bottom of the mold was only slightly damp (although it is recommended to leave the cake for at least 5 hours, but I was in a hurry to photograph it while it was still light).

How to bake:

We are preparing a biscuit. We take the eggs out of the refrigerator, let them warm up to room temperature - then they will beat better (slower, but more fluffy than chilled ones!). We measure out the flour and sugar, prepare the pan by covering its bottom with parchment, and then lightly greasing the bottom and walls with vegetable oil. It is important that the lubricant is thin but uniform: then the fat will not interfere with the dough’s rise and at the same time prevent it from sticking to the mold.

Turn on the oven to warm up to 180-200C.

Combine eggs and sugar in a large bowl.

Beat with a mixer for 5 minutes - starting at low speed and gradually increasing. The mass will become fluffy and airy, increase 2.5-3 times and lighten. When the mixer beaters begin to leave slowly melting marks, that's enough.

Sift the flour mixed with baking powder into the whipped mass and carefully mix it into the dough in a circle, in one direction, with folding movements.

Pour three tablespoons of odorless vegetable oil into a cup and add three tablespoons of boiling water to the oil.

Stir and pour over the edge of the bowl into the dough, gently stirring in the liquid mixture with a spoon or spatula.

You don’t need to knead the biscuit dough for a long time so that it doesn’t settle - you’ve achieved homogeneity and that’s enough.

Pour the dough into the mold and put it in the oven.

I baked the sponge cake for 30 minutes, slightly above medium. You are guided by your oven. But don’t look there for the first 10 minutes, or better yet, 15! Then you can carefully open the door and take a look: if the top is very brown, turn down the heat a little, if the cake is pale and rises slowly, on the contrary, turn up the heat. The biscuit is ready when its crust becomes golden brown, the middle is baked - it will not shake or sag, and the skewer will remain dry when tested. We leave the biscuit to cool in the oven for 5-10 minutes so that it does not settle due to temperature changes, and in the meantime we will prepare the impregnation.

Pour baked milk, cream and condensed milk into one container and mix well.

Take the warm sponge cake out of the oven. Since the mold is detachable, I moved the cake into a suitable solid container - a frying pan. We pierce the biscuit with a skewer or fork halfway up 100 times so that it is soaked well and evenly.

Now, little by little, pour the impregnation onto the biscuit from a spoon. We pay attention to all areas - both in the middle and along the edges.

Let the cake soak overnight. But, secretly, we never waited until the morning - an hour or two, and let's taste! The first time was very interesting, and then we already knew that Three Milks is a very tasty pie, so we couldn’t resist :)

In theory, Three Milks is more of a pie than a cake, although this can be debated. The cake assumes the presence of cream, but here its role is played by impregnation.

If you want, you can decorate the sponge cake like a cake - with whipped cream or cream on top and on the sides. Milky white whipped cream decorations will look beautiful. But I believe that the pie is self-sufficient; there is no need for additional products. With cream it will be too fatty; with powdered sugar - too sweet. Still, I trotted it just a little, for beauty.

Grab a glass of milk or cocoa and enjoy this delicious dessert!

If a holiday is approaching and you are looking for amazingly delicious pastries, then pay attention to the “Three Milks” cake. The recipe is not too complicated, and the result is simply fantastic. Delicate, fluffy, like a cloud on your plate. Not to say that this dessert is dietary, but who stopped? Moreover, there are quite a lot of design options, for every taste and color. Today we will look at many time-tested recipes that are sure to become your favorites. If you like condensed milk and spongy biscuits, then this is the best option.

It couldn't be simpler

If you don’t like to tinker with fillings for a long time, and time is short, then this method of preparing the “Three Milks” cake would be an ideal option. The recipe is ideal for a novice pastry chef. And the result is fantastically tasty. This is not even a pie, but like the most delicate honeycomb filled not with honey, but with milk. Once you try it, you will definitely become a fan of this recipe. The “Three Milks” cake is prepared very quickly. Let's get down to business. The main thing is to get everyone out of the kitchen so that the ingredients don’t disappear before your eyes.

Compound

First of all, you need to prepare a biscuit. To do this you will need:

• sugar and flour in equal quantities (200 g each);
• 4 eggs;
• 45 g butter;
• boiling water - a couple of spoons.

Beat eggs with sugar until stiff foam. Now the mixer can be put aside; it will no longer be needed. Add the packet of baking powder and flour and mix gently. Add oil and boiling water, this is the highlight of the recipe. Now stir quickly but carefully. Do not crush the whites, otherwise the sponge cake will turn out less fluffy.

Baking and soaking

The description may seem complicated, but only until you try to implement this recipe yourself. Even a schoolchild can prepare the “Three Milks” cake. So, while we are preparing the dough, the oven must be set to 180 degrees, because the biscuit is baked only in a hot oven.

• Line the pan with baking paper.
• Pour the dough and put it in the oven.
• After about 30 minutes the cake is ready.
• Leave in the oven until cool.

The most interesting thing remains - filling. It is this that fills every pore of the biscuit and makes it so amazing. Connoisseurs note that it tastes like honeycomb, only more delicate. You will need:

• half a can of condensed milk;
• a glass of concentrated milk;
• a glass of cream (20%).

The cake is assembled as follows. The still warm sponge cake is pierced with a toothpick in many places, after which they begin to pour out the filling in portions. The finished cake should be left to soak overnight.

Cake with sour cream

Let's look at another great recipe. The “Three Milks” cake (you can see a photo of such a dessert in the article) in this version turns out to be festive. It looks great in cross section. To prepare the dough you will need:

• a glass of milk;
• 50 g butter;
• 3 eggs;
• a glass of sugar;
• a glass of flour;

To make your task easier, we have selected a step-by-step recipe. The “Three Milks” cake will be an excellent dessert for your holiday feast. So, the algorithm of actions:

• You need to warm the milk and melt the butter in it.
• Beat eggs with sugar.
• Mix flour with baking powder.
• Carefully connect all three parts.

The dough must be baked in a greased pan. Temperature - 180 degrees, cooking time - about 40 minutes. Don't forget that everyone's oven is different. Therefore, it is important to check readiness with a toothpick.

Assembling the cake

The classic recipe for the Three Milks cake involves the use of cream and filling. At your discretion, you can leave only one or the other to save time and products. For impregnation, you will need to take 350 g of sour cream, mix with a can of condensed milk and add a glass of cream.

Place the biscuit in a pan, pierce it in many places with a skewer and fill it with filling. In this state, the cake should be left for 4 hours. Don't forget to put a little of this mixture on the bottom too.

All that remains is to prepare the cream. To do this, beat 400 g of sour cream and a glass of powdered sugar. Cut the cake in half and apply cream. Spread also on the top and sides. All that remains is to apply the grated chocolate using a stencil - and the cake is ready.

Fruity Tres Leches

This is the second name of the Three Milks cake. The step-by-step cooking recipe makes it clear that the procedure is not too complicated. This does not require special equipment or skills. But if you add fruit to Tres Leches, it will only benefit from it. Let's look at the cooking features. You will need:

• 300 g flour;
• a glass of sugar;
• 1/2 stick of butter;
• 5 eggs;
• 300 ml milk;
• 1 can of condensed milk;
• ¾ glass of concentrated milk;
• 1 teaspoon of rum.

You will need a 22 x 33 cm springform pan. Let's prepare the dough. The technology is a little different from the usual. Add the flour, baking powder and salt and mix them with a whisk. Now in a separate bowl, beat the butter, sugar and eggs. Add half the milk. Now gradually add the mixture to the dry mixture. In this case, no lumps form and it is easier to work with. Knead the dough and place in the oven for 40 minutes.

Finishing touch

Place the pie in a mold with a slightly larger diameter and make holes using a fork. Separately mix the remaining milk, cream and condensed milk. Pour this mixture onto the biscuit. Cover with film and place in the refrigerator for several hours. Now the cake is ready, you can start decorating. The classic version uses whipped cream (one and a half cups of heavy cream and half a cup of sugar). They cover the pie. All that remains is to lay out a portion of fruit. There are plenty of options, choose what you like best:

• Strawberries and blueberries. It is best to fill the berries with a special transparent gel.
• Mango and papaya. Cut them into pieces and mix with sugar, place on top of the pie. It's best to do this before serving.
• Peaches and cherries.
• It could be apples or pears, raspberries or oranges, pineapple or bananas, kiwi. You can change them and get great results every time.

Three-layer dessert

The recipe for the “Three Milks” cake from Tatyana Litvinova attracts with its simplicity. The special composition exfoliates right in the oven, resulting in a unique dessert that is delicious and very beautiful in cut. And no expensive products. Everything you need is in every refrigerator. Let's cook it together. You will need:

• 120 g flour;
• a teaspoon each of lemon and vanilla;
• a tablespoon of water;
• a pinch of salt;
• melted butter - 125 g;
• egg - 4 pcs.;
• milk - half a liter;
• sugar - 1 glass.

Cooking will not take much time. First melt the butter. Separate the yolks from the whites. The yolk should be beaten well or beaten with sugar. Gradually add water and vanilla. Add salt and melted butter. The next step is to add flour and warmed milk. Beat the whites with lemon juice and mix with the main mass.

This is almost the entire recipe for the Three Milks sponge cake. All that remains is to bake the cake at a temperature of 150 degrees for 40 minutes. After baking, it needs to be pricked and soaked in the milk mixture. After three hours you can enjoy a wonderful pie. Adults and children will be delighted with it. Moreover, there is no chemicals in it, everything is exclusively natural.

Cake “Three Milks” in a slow cooker

The recipe has long been tested for preparation using this convenient device. This saves the owner's time. You can simply install the desired program and go about your business. When you return, you will take out the finished pie. This is what it is by definition, but most often it is called a cake. Indeed, this delicate Latin American dessert is very sweet, even cloying.

To prepare a biscuit in a slow cooker you will need:

• 4 eggs;
• 250 g sugar;
• 250 g flour;
• 3 tablespoons of boiling water.

Essentially, this is a classic sponge cake. Beat eggs with sugar, add all dry ingredients. Oil and boiling water are added last. Line the bottom of the multicooker bowl with baking paper and pour out the dough. Now turn on the “Baking” mode. Usually it lasts for an hour. You can go about your business and then assemble the cake at your leisure. After baking, the cake is soaked in the milk mixture. The composition is the same, so we won’t repeat it.

Vodka cake

Everyone has different tastes. Some people like a moist and loose sponge cake, others prefer a tall and dense one. This recipe is dedicated to lovers of the latter. One of the main secrets is adding vodka to the dough. In addition, the dessert turns out to be less calorie, because butter is not added to the recipe.

• For the sponge cake you will need: 4 chicken eggs, 160 g granulated sugar, 5 g baking powder, 15 ml vodka, 255 g flour.
• For impregnation: 430 mg of condensed milk with sugar and 410 ml of condensed milk without sugar, as well as a glass of full-fat milk.

Make a classic sponge cake, beat the eggs and add flour. When the dough is ready, quickly pour in the vodka. That's it, the cake can be baked. The temperature should be 180 degrees, adjust the time yourself. After cooling, the cake is soaked and left overnight. In the morning you can decorate it with whipped cream.

Some recipe secrets

Making the “Three Milks” cake can become your favorite pre-holiday procedure, not too troublesome, guaranteeing an excellent result. There are several nuances that are worth knowing:

• If you change the decorations (fruits, chocolate, meringues) every time, you will receive new treats.
• Instead of concentrated milk, you can take baked milk, and vice versa.
• Adding rum will make the dessert even more interesting.
• Different methods of preparing sponge cakes give slightly different results each time. Dry or wet, dietary or high-calorie - the dessert will be whatever you want.

It is very important to choose the right ingredients. If it is condensed milk, then it should not contain vegetable fats or components of unnatural origin. It is preferable to take baked milk with high fat content. You can use store-bought or purchased cream, but it is important that it is of good quality. All other products must be fresh. Try the butter and milk first so as not to put a bitter or sour product in the cake.

Instead of a conclusion

Most housewives say that once they made this dessert, they never gave up the recipe again. Not too complicated and inexpensive, it tastes fantastic. In addition, the universal recipe can be modernized as you wish, adding nuts and fruits, berries, chocolate and curd mass. As a result, each time you will get a new dessert, original and bright. Another significant advantage: if some guests prefer one thing, and the other - another, then you can divide the pie in half and spread it with different cream, decorate with certain fruits and berries, chocolate and nuts.

You've probably heard about tres leches, or tried it, or even cooked it - the number of fans of this popular Latin American dessert is growing. It is surprisingly simple - the cake is based on a regular sponge cake, which is soaked in a mixture of thick cream, condensed and concentrated milk.

Each region of Latin America has its own interpretation of the recipe, using coconut milk, rum, liqueurs, caramels, syrups, fruit juice and nuts. The sponge cake can be the simplest (flour, sugar, eggs) - and the cake will turn out porous and light, or oily - then the dessert will turn out denser, heavier. I like an in-between option and add a little milk to the dough.

The ease of preparation and the possibility of a creative approach inspired me, and I made several versions - with coconut milk, with cocoa, coffee-cream impregnation and a version close to the classic one.

The dessert needs to be kept in the refrigerator for several hours, so you will have to prepare it in advance. The cake turns out moist, with an intense milky taste, and is well complemented by a cup of strong coffee. I suggest you try it and create your own dessert based on Tres Leches.

The sponge cake for this recipe is sensitive to baking conditions; for me it works best in a slow cooker. If you are not confident in your oven, make the dough without adding milk - you will get a soft and fluffy, but drier sponge cake, it is also good for soaked cake .

Its structure is similar to the familiar charlotte, and the likelihood that it will fall off after baking is minimal.

1. For the sponge cake, separate the whites from the yolks. Beat the whites with a mixer: first without sugar, until fluffy foam, then add about 2/3 of the total amount of sugar and beat at maximum speed until a stable, dense foam is obtained.

2. Grind the yolks with the remaining sugar until they turn white. Add milk and a third of the flour, stir until smooth. Combine with the whites - I first mix in about a third of the whipped whites, then the rest. Stir until smooth, using gentle movements from bottom to top (not circular), so the whites settle less. Stir in the remaining flour.

3. Bake the sponge cake in a preheated oven at 190-200 degrees for about 30-35 minutes - check for doneness with a wooden stick. I bake in a slow cooker, on the “baking” mode, for 35-40 minutes.

4. While the sponge cake is baking, mix all the filling parts. You will get a lot of it, that’s how it should be, the biscuit will absorb it all perfectly. It is better to pour it in a container in which you can serve it on the table - the soaked sponge cake is delicate, and it will be difficult to transfer it. Therefore, either choose a beautiful mold, or bake in a springform pan - then you can put the sponge cake on a plate and place the edge of the mold around it, and before serving, of course, simply remove the edge.

5. I transfer the baked sponge cake to the plate on which I will serve it, and make a side of foil folded in three times. The surface of the biscuit can be pricked with a skewer or toothpick. The filling is absorbed very quickly, I pour it in two or three doses with a short interval.

6. Place the cake in the refrigerator for several hours, preferably overnight.

The top of the cake is often covered with whipped cream or egg white cream, fresh fruit or berries. You can make glaze, sprinkle with grated chocolate, coconut flakes, cocoa - choose to your taste.

I filled the top of the cake with milk jelly based on quick-setting jelly cake filling (Dr. Oetker).

The jelly is cooked according to the instructions on the bag (powder from the bag, 2 tablespoons of sugar and 250 ml of water, boil, cook for 1 minute). Instead of water, I took milk with strawberry juice. I want to warn you that this jelly hardens very quickly, in minutes. It is very convenient for decorating and filling the top of the cake, since the jelly hardens immediately and does not have time to wet the cake itself. You can pour transparent jelly over the berries - as in this one, for example.

By the way, there is a photo of the jelly bag itself.

Bon appetit!

2. Another option: chocolate-coconut

1. We will bake a biscuit exactly the same.

2. For impregnation, mix coconut milk, cream and cocoa.

Punching holes in biscuits is a lot of fun, so get your kids involved! And pouring the filling over the sponge cake (with the condition that they will then be allowed to lick the spoon) is a great activity for little helpers.

Hello, dear readers of the site! I invite you to try an incredible delicacy, the divinely delicious “Three Milks” cake based on the popular Latin American dessert Tres Leches, the whole highlight of which is in the filling! Preparing this wonderful pastry is very simple; even a novice housewife can handle it. The cake is based on a regular sponge cake, thickly soaked in a mixture of condensed milk, concentrated milk and cream. The result is a very tender cake, with a milky taste, moist... mmmm... this is so yummy, and even with a cup of aromatic coffee! The cake should be well soaked in the milk sauce, so you need to make it in advance and keep it in the refrigerator for several hours (preferably overnight). Of course, this delicacy turns out to be quite high in calories... and so incredibly tasty, it’s almost impossible to deny yourself, so be careful))

Cake ingredients:

• Eggs – 4 pcs.
• Flour – 1 tbsp. (ordinary)
• Sugar – 1 tbsp.
• Baking powder – 1 tsp.
• Vegetable oil – 3 tbsp.
• Boiling water – 3 tbsp.

For milk filling:

• Condensed milk – 200 gr.
• Cream – 150 gr. (I have 20%)
• Condensed milk – 150 gr.

How to cook Three milk cake in a slow cooker:

“Three Milks” cake can be prepared in the oven or slow cooker. The biscuit is baked in the oven for approximately 35 minutes at 180 degrees. (the oven must be preheated).

I baked the “Three Milks” cake in a Panasonic 18 multicooker (4.5 liter bowl, power 670 W).

As with any sponge cake, it is also important to beat the eggs and sugar very well with a mixer until thick foam (I beat for 7-10 minutes).

In a glass, dilute vegetable oil with boiling water and pour it into the dough in a stream, also carefully mixing with a spoon.

The biscuit dough is ready, pour it into a greased multicooker bowl or into a baking dish if you are baking in the oven.

Close the multicooker bowl and set the “Bake” mode for 60 minutes.

After the sound signal, turn off the multicooker, open the lid after 5-10 minutes so that there is no sudden temperature change.

Now, without removing the hot sponge cake from the bowl (or baking dish), make very frequent punctures in it with a wooden skewer, this is necessary so that our milk sauce thoroughly saturates the sponge cake. If you are worried that the sponge cake will be difficult to remove from the bowl, you can remove it from it first.

For the milk sauce, combine condensed milk, concentrated milk and cream. Gradually and evenly pour the resulting filling over the sponge cake.

Place in the refrigerator for soaking, preferably overnight.

The divinely delicious “Three Milks” cake is ready! :good:

Bon appetit!

For viewing, I offer a video recipe for making a 3 milk cake in the oven from the AllrecipesRU channel