Recipes for sponge cake soaked in 3 types of milk. Cake “Three Milks”: step-by-step recipe with photos

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:

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!

In some recipes, the sponge cake does not contain 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.

Recipe for cream for the Three Milks cake

To prepare the impregnation, we need three types of milk - regular, condensed and cream, taken in equal parts (I take a glass). 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 its preparation 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 beaten 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 one more thing. 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, for 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!

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. Pour in the baking powder and flour and stir 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 will not 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.