Fans of moist, generously soaked and instantly melting biscuits in their mouth should definitely try to bake a dessert that has received the name Three Milk Cake in Russian-speaking countries. In its own homeland, in Latin America, the beige and milk cake is known as Torta De Tres Leches. Despite such an exotic geolocation, the ingredients for it are quite traditional and affordable. It’s easy to prepare the “milkiest cake in the world”: a sponge cake reminiscent of a classic, saturated three types of milk - whole, condensed and concentrated.

Classic recipe

The incredible popularity of the Three Milk cake around the world has led to a huge number of variations in the preparation of this dessert. It is difficult to say which of them is the primary source.

To bake a cake as close as possible to a classic recipe, we need the following ingredients:

For biscuit

  • 5 large eggs;
  • 1.5 cups flour;
  • 10 g of baking powder;
  • a glass of sugar;
  • 100-120 g of butter;
  • 220 ml of milk;
  • 1 tsp vanilla extract;
  • a pinch of salt.

The classic recipe for impregnation involves the use of 3 dairy products and rum:

  • 350 g of concentrated and condensed milk;
  • a glass of whole boiled milk;
  • 2 tbsp. l Roma.

To cover:

  • 300 ml of heavy cream;
  • a glass of powdered sugar.

Stages of preparation:

  1. We turn on the oven (it should warm up well while the dough for the biscuit is preparing!) 180 degrees.
  2. Pour the milk into the pan, put on the stove, slightly warm. Add butter to it, do not turn off the fire until it is completely melted. No need to boil!
  3. Squirrels are separated from the yolks.Beat the first until stable "peaks", then add half the sugar and continue working until it is completely dissolved. Beat the yolks until fluffy, pour out the remaining sugar, continue until the mass thickens, and its color from yellow gradually turns into whitish.
  4. Sift the flour, mix with baking powder and salt.
  5. Add the vanilla extract to the sugar-yolk mass. Continuing to beat, gradually add flour, then gently pour part of the creamy milk liquid. Repeat until ingredients are complete.
  6. We move the finished protein mass into the dough, carefully intervene with a silicone spatula, trying not to disturb the structure.
  7. Lubricate the form with butter, lightly sprinkle with flour. The classic recipe involves the use of a rectangular container, approximate dimensions - 22x33 cm.
  8. We spread the dough, trying not to damage its structure, level it with a spatula, and send it to bake for half an hour. After this time, turn off the oven, leaving a biscuit in it for another 20 minutes.
  9. While the base is baking, we prepare the impregnation: mix 3 types of milk with rum, whisk lightly until smooth.
  10. We pierce a warm biscuit over the entire surface with a skewer or a fork with small teeth. Slowly fill with impregnation so that it has time to absorb. As a result, the cake will be approximately half filled with liquid. You will get the impression that he is swimming in it, but let it not scare you - soon the whole fill will be absorbed. 5 hours - the minimum time for the Three Milk cake to brew.
  11. The last step is to prepare the filler, for which we whip the cream with icing sugar until it peaks. We cover the top of the pie (you can capture the sides) with the resulting mass shortly before serving. To apply the filler, you can use a spatula, a confectionery syringe - that is, choose the best option for yourself.

The classic Tres Leches is ready - you can enjoy its amazing taste!

"Tres Leches" in the multicooker

You can also cook a popular Latin American pie in a slow cooker using the “Baking” mode. The biscuit cake in this miraculous technique is sometimes even higher, more magnificent and more tender than in the oven.

 

To bake a delicious cake in a slow cooker, use a slightly modified recipe.

Ingredients for the dough:

  • eggs - 4 pcs.;
  • flour and sugar - 1 glass each;
  • vegetable oil - 3 tbsp. l .;
  • baking powder - 1 tsp;
  • boiling water - 3 tbsp. l

Ingredients for Pouring:

  • cream 20% - 150 g;
  • concentrated milk - 150 g;
  • condensed milk - 200 g.

Stages of preparation:

  1. Beat eggs with sugar for at least 10 minutes.
  2. Sift the flour, add the baking powder. Gradually introduce the mixture into beaten eggs. Thoroughly, but without unnecessary efforts, mix the dough with a spoon, grabbing it from the bottom up until we get a homogeneous consistency.
  3. We mix the oil with boiling water, pour in a thin stream into the dough, slightly mixing it.
  4. Pour the mixture into a bowl. We set the “Baking” mode on the device, set the temperature to 180 ° C, the cooking time is 1 hour.
  5. After the technician informs you with an audible signal that the baking is finished, you do not need to immediately open the lid. It is important to keep the biscuit inside for about another quarter of an hour so that it does not fall under the influence of a sharp change in temperature.
  6. While the cake is infused, we prepare the impregnation - we mix all the dairy products.
  7. In the finished biscuit, we make frequent punctures. Evenly fill the cake with milk “sauce”. We send Tres Leches for a few hours, and even better all night, in the refrigerator.

Advice! The finished dessert is very soft and delicate, it is easy to damage it, removing it from the bowl of the multicooker. Therefore, it is better to water the cake by pouring it, having previously placed it in a detachable form for cakes. You can also put the pie on a plate in which it is planned to be served, but then it will be necessary to build sides in several layers of foil in a circle - they will not allow milk impregnation to leak.

Dessert from Andy Chef

The most popular food blogger from Khabarovsk Andrey Rudkov offers a “modern solution” for the preparation of Tres Leches. Both the impregnation for the cake and the base itself are somewhat different from the classic recipe, but, according to many culinary experts, they only benefit from this - the tart chocolate sponge-cake perfectly harmonizes with the milk mixture, providing the dessert a bright and rich taste.

We will need:

  • 4 eggs;
  • 150 g of sugar;
  • 100 g of flour;
  • 15 g of alkalized cocoa;
  • 5 g of soda and 10 g of baking powder;
  • 200 g of condensed and coconut milk;
  • 250 g pasteurized milk.

Stages of preparation:

  1. Mix the dry ingredients with a whisk until smooth, sift.
  2. Beat 75 g of sugar with yolks until the mass significantly increases in volume and turns white. Beat the second 75 g of sugar with proteins, starting at a low speed and eventually reaching the maximum.
  3. Add 1/3 of the proteins to the yolks, mix from the bottom up with a silicone spatula. Add 1/3 of the proteins again, half the dry ingredients, again gently mix. Repeat the steps until we introduce all the products. The dough as a result should remind foam - airy and magnificent.
  4. Cover the form with parchment, spread the dough, let it brew for 15 minutes.
  5. Bake in the oven at 160 degrees 45 minutes.
  6. We prepare the liquid for soaking, mixing three types of milk and whipping with a whisk.

Note! Andy Chef proposes to cut the finished biscuit into portioned pieces, then each of them is completely dipped in the impregnation for 40-60 seconds. Dessert is ready - you can serve it to guests!

Three Milk Cake by Irina Khlebnikova

The host of the popular culinary channel offers its own variation of the famous Tres Leches baking. The recipe is designed for the shape of 23x33 cm, the weight of the finished cake-pie is 1.8 kg.

Ingredients for sponge cake:

  • 160 g flour minus 1 tbsp. l with a slide;
  • 5 eggs;
  • 1 tbsp. l with a hill of corn starch;
  • 200 g of sugar;
  • 5 g of baking powder;
  • a bag of vanilla sugar;
  • 80 ml of milk;
  • a small pinch of salt.

For impregnation we take:

  • 1 can of condensed and concentrated milk (approximately 380 g);
  • 50 ml of regular milk;
  • a teaspoon of vanilla extract.

Ingredients for Topcoat:

  • 500 ml of cream, it is better to take fatty - 33% and above;
  • sugar to taste;
  • a teaspoon of ground cinnamon and half a teaspoon of vanilla extract.

Irina uses the technology of preparation and baking of biscuit, especially the impregnation and coating of the cake with the top layer, identical to those described in the classic dessert recipe.

With sour cream

Fans of culinary experiments should try a new taste of the Three Milk dessert. In it, the impregnation for the cake is prepared with the addition of sour cream, and it also replaces the cream, which, in the classic version of the preparation, covered the finished pie.

Impregnation Ingredients:

  • standard can of condensed milk;
  • 250 ml cream 20%;
  • 400 ml of sour cream 15-20%;
  • vanilla sugar to taste.

For cream you will need:

  • fat sour cream - 400 g;
  • icing sugar - 100 g;
  • vanilla - 5 g or vanilla sugar to taste.

The biscuit is prepared traditionally, by any of the methods proposed above. Impregnated with a milk mixture for 3 hours at room temperature, then the same amount of time in the refrigerator. After 6 hours, the dessert is covered with sour cream, which is prepared by whipping all the ingredients to a thick state. If desired, sprinkle the cake with grated chocolate.

Recipe from Tatyana Litvinova

The three-layer dessert “Tres lechez” in the interpretation of the Ukrainian restaurateur and TV presenter Tatyana Litvinova captivates with the absence of complex manipulations and the simplicity of the ingredients. The sponge cake is stratified directly in the oven, the finished cake is not only deliciously delicious, but also effective in the context.

Ingredients:

  • milk - 0.5 l;
  • sugar - 250 g;
  • flour - 120 g;
  • eggs - 4 pcs.;
  • butter, pre-melted - 125 g;
  • lemon juice - 1 tsp;
  • water - 1 tbsp. l .;
  • salt, vanillin - to taste.

Step by step cooking:

  1. Beat the yolks with sugar and vanilla, gradually introduce water into them, pour the melted butter.
  2. Salt the mixture, add flour and milk. Mix gently.
  3. Beat the whites with lemon juice until stable peaks. We introduce the mass into the dough.
  4. Bake the cake for 40 minutes at 150 degrees in the oven.

Impregnation for a cake according to the recipe of Tatyana Litvinova is prepared from the following components:

  • 750 ml of 25% sour cream;
  • 250 ml of 22% cream;
  • 400 ml of condensed milk;
  • 3 g vanilla sugar.

We puncture the biscuit thickly with a fork or skewer, fill it with milk mixture, insist for at least 5 hours. After that, if desired, it can be coated with sour cream.

Mexican Three Milk Cake with Vodka

If you think that this primordially Russian alcoholic drink complements the filling for the Mexican cake, then you are deeply mistaken. Vodka is added to the dough immediately before baking the cake. During heat treatment, she will saturate it with air, as a result, the cake will turn out to be dense, but lush at the same time, toasted and very tasty.

 

For a biscuit, both a classic recipe and its variations are suitable. For example, this:

  • 4 large chicken eggs;
  • a glass of flour;
  • 15 ml of vodka;
  • 160 g of granulated sugar;
  • 5 g of baking powder.

Operating procedure:

  1. Beat eggs and sugar until foamy.
  2. Add the remaining dry ingredients to the resulting mixture.
  3. Lastly, pour vodka.
  4. Bake the cake at 170 degrees 30 minutes in the oven. But no less successful on this recipe will be a cake in a slow cooker.

For milk assortment for soaking the cake you will need:

  • 430 ml of condensed milk;
  • 410 ml of sugar-free concentrated milk;
  • 200 ml whole milk 3.5% fat.

Beat three types of milk, fill them with a pre-pierced fork over the entire surface of the biscuit. The time recommended for soaking the Tres Leches dessert is 10 hours. Decorate a Mexican milk cake with whipped cream.

Many ways to decorate this pie-cake loved by the whole world were invented: boiled condensed milk, assorted fruits, packaged milk jelly, grated chocolate and more. It turns out equally tasty without coating, because a moist, delicate, porous biscuit is a completely self-sufficient dessert.

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