Biscuit recipes soaked in 3 types of milk. Cake "Three milk": cooking recipes

Cake layers look like a biscuit, but this is far from a classic biscuit. They use milk, butter and other products that are not typical for this type of dough.

Cooking technology:

1. Soften the butter at room temperature and beat with a mixer for 2 minutes.
2. Add eggs and sugar. Continue beating at low speed.
3. Add half the flour to the dough, then half the milk, half the flour again, and the second half the milk. Knead the dough thoroughly each time. Stir baking soda into one of the flour portions.
4. Pour the batter into a greased pan and bake for about 40 minutes. until ready.

Allow the cake to cool completely before preparing the frosting and frosting, otherwise the frosting will become too thin and the frosting will not hold its shape.

Recipe for creams for the Three Milk Cake

The peculiarity of the cake is in its delicate impregnation and appetizing glaze. To prepare them you will need:

• 1 protein;
• 6 art. l. Sahara;
• 3 art. l. water;
• ½ lemon;
• 200 ml of milk;
• 200 ml of condensed milk;
• 200 ml cream.

How to cook:

1. To impregnate the cream, mix with condensed and regular milk. The main thing is to thoroughly knead these ingredients until smooth.
2. Make punctures in the cooled cake with a fork and fill it with sweet impregnation.
3. For glaze, mix sugar and water. Keep them on low heat to completely dissolve the sugar.
4. Squeeze juice from half a lemon. Add it to the syrup.
5. Beat egg whites with a mixer for 1 minute. You should get a thick foam. Pour the syrup into the proteins in a thin stream and beat the mixture with a mixer at high speed for 3 minutes. As a result, the mass should be homogeneous, thick, dense.
6. Cover the cake with icing. It is important to lubricate it not only from above, but also on the sides. Gently level the icing to make the cake look neat.

Without decoration, the dessert will look quite simple. You can decorate it with whipped cream with sugar, dropping them from a pastry bag, fresh berries and fruits, jelly pieces, in a word, with any decor you like.

And cakes, and icing, and impregnation - all this is important in this dessert. Only a combination of all components will give you a real Mexican dessert with a bright taste. But with the decoration of goodies, you can experiment, use your creative vision.

Hello, dear readers of the site! I suggest you try an incredible delicacy, divine a tasty cake"Three milks" based on the popular Latin American dessert Tres Leches, the whole highlight of which lies in the filling! It is very easy to prepare this wonderful pastry, even a novice hostess can handle it. The cake is based on an ordinary biscuit, thickly soaked in a mixture of condensed milk, concentrated milk and cream. The result is a very delicate cake, with a milky taste, moist ... mmmm ... this is such a yummy, and even with a cup of aromatic coffee! The cake should be well saturated with 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-calorie ... and so incredibly tasty, which is almost impossible to deny yourself, so be careful))

Cake Ingredients:

• Eggs - 4 pcs.
• Flour - 1 tbsp. (normal)
• 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%)
• Concentrated milk - 150 gr.

How to cook Three Milk Cake in a slow cooker:

Cake "Three milk" can be cooked in the oven or slow cooker. In the oven, the biscuit is baked for about 35 minutes at 180 gr. (The oven must be preheated).

I baked the Three Milk cake in the Panasonic 18 multicooker (4.5 l bowl, 670 W power).

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

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

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

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

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

Now, without removing the hot biscuit 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 soaks the biscuit. If you are worried that the biscuit will be difficult to get out of the bowl, you can first remove it from it.

For the milk sauce, combine condensed milk, concentrated milk and cream. Gradually and evenly pour the biscuit cake with the filling obtained.

Refrigerate for soaking, preferably overnight.

The divinely delicious Three Milk Cake is ready! :good:

Enjoy your meal!

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

The detailed preparation of a biscuit with all the nuances and secrets is perfectly described in, so I will allow myself not to go into the smallest details.

Separate eggs into whites and yolks.
Beat the yolks with 2/3 of the sugar into a light mass (about 7 minutes).
Beat egg whites to stiff peaks, about 4-5 minutes. About 3 minutes later, add the remaining sugar.

Add the whites to the beaten yolks and quickly, gently and vigorously, mix everything from the edge to the middle. Don't overdo it. Although a couple of islands of protein will be visible, it is very important that the mixing is not too intense and long - the mass should remain very airy.

Now you can already turn on the oven to warm up to 180 degrees.

Add the sifted flour and starch to this mass (mix them together beforehand).
Again, gently and vigorously mix everything from the edge to the middle. Not for long! The mass will drop a little, but you can still see how airy it is.

Grease the sides of the form with butter and sprinkle with flour. Line the bottom with baking paper.
Pour the dough into the mold.
It is better to take a detachable form, because otherwise the cake will subsequently be impossible to get. If you make this biscuit in one-piece form, then, most likely, you will have to serve it in it, be prepared for this.

Bake the cake in a preheated oven for about 25 minutes. Be sure to check for a dry stick - there should not be any lumps on it.

The finished biscuit should be allowed to stand for 5 minutes in the form.

During this time, prepare the impregnation: first mix two types of condensed milk and cognac, and then gradually add cream and mix thoroughly. I had 10% cream. Can be replaced with plain milk or concentrated milk without sugar.

And now you need to very thickly pierce the biscuit with skewers and rather slowly pour the biscuit with the resulting impregnation.
If suddenly a slide appears on your biscuit during baking, then you can cut it off a little. In this case, the biscuit will soak faster.

Be sure to let the Three Milk cake completely soak. If you have a good form, then nothing should follow. But just in case, substitute a plate under the bottom. For example, I still leaked a little impregnation.

Before serving the cake, whip heavy cream to steep peaks, somewhere in the third minute of whipping, start adding powdered sugar in three passes, with a break of 15 seconds. We will decorate our cake with whipped cream.
Optionally, a fixer or 5 grams of dissolved gelatin can be added to the cream. I kept it that way.

Decorate the Three Milk Cake to your liking.

The cake turns out to be not quite ordinary: without the usual creamy layers, caramel-moist and tender, not cloying, but sweet. We love it!
Have fun and delicious cake!

If you like juicy, moist biscuits, then you will be fascinated by this extraordinary cake! Delicate biscuit cake with amazingly delicious and generous impregnation, imperceptibly melting in your mouth ... Like a snowflake on the tongue, here! I looked for a long time and finally found something suitable!

Light, light as a fluff, in beige and milky tones, the Three Milk 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. In which country he appeared is not known for certain; it is possible that it was the Europeans who tried and came up with the recipe, and then brought it to the other side of the world, but the inhabitants 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 discuss, but simply bake and enjoy dessert!

But, whoever came up with the idea of ​​such an original and, moreover, simple cake - he, undoubtedly, Well done with a capital letter! Because I have baked a "three-milk" cake three times already, and I will do it again. So everyone loves it! Try it too! We have already baked the Three Chocolate Cake - and now we will treat milk lovers!

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

And the "chip", the zest, the main feature of the recipe - call it as you like! - in impregnation, which is made from three types milk - hence the name. And there are several possible combinations! Very delicious - " baked milk- condensed milk-cream"; you can also take regular milk - although I like baked milk more: it has a special, pleasant taste. There are also variants of "cream-condensed milk-concentrated milk". I have never seen anything like this - maybe some of you know what concentrated milk is and how it differs from condensed milk?

For a 24 cm form -
For the biscuit:

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

For impregnation:

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

You can also use 200 ml, as in the original - I slightly reduced the amount of impregnation, because I did not expect that so much liquid could be absorbed into the biscuit. But she did, and how:) After an hour, the bottom of the form was only slightly wet (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 light).

How to bake:

Cooking biscuit. We take out the eggs from the refrigerator, let them warm up to room temperature - then they will beat better (slower, but more magnificent than chilled ones!). We measure the flour and sugar, prepare the form by tightening its bottom with parchment, and then lightly lubricating the bottom and walls with vegetable oil. It is important that the lubrication is thin, but uniform: then the fat will not prevent the dough from approaching and at the same time will not allow it to stick 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 lush and airy, increase by 2.5-3 times and brighten. When the mixer beaters start 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 wrapping movements.

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

Stir and pour along the edge of the bowl into the batter, gently mixing in the liquid mixture with a spoon or spatula.

It is not necessary to knead the biscuit dough for a long time so that it does not settle - they have achieved uniformity, and that's enough.

Pour the batter into a mold and place in the oven.

I baked the biscuit for 30 minutes a little above average. You are guided by your oven. But do not look there for the first 10 minutes, or better - 15! Then you can carefully open the door and look: if the top is blushing a lot, reduce the fire a little, if the cake is pale and slowly rises, on the contrary, add it. The biscuit is ready when its crust becomes ruddy-golden, the middle is baked - it will not shake or sag, and the skewer will remain dry during the test. We leave the biscuit to cool in the oven for 5-10 minutes so that it does not settle from the temperature difference, 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 cake out of the oven. Since the form is detachable, I moved the cake into a solid container of a suitable size - a frying pan. We pierce the biscuit with a skewer or fork halfway through the height 100 times. To soak 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 we, in secret, never endured 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 very tasty pie, so we couldn't resist :)

In theory, Three Milk - more like a pie than a cake, although this can be debated. The cake suggests the presence of cream, but here impregnation plays its role.

If you like, you can decorate the biscuit like a cake - with whipped cream or cream on top and 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 fat; with powdered sugar - too sweet. Still, I just shook it a little, for beauty.

Grab a cup of milk or cocoa, and treat yourself to a delicious dessert!

Minimum products as you can see ..

Whisk the eggs into the mixing bowl, add the sugar and vanilla.
P.S. I must say right away that you can cook a biscuit absolutely according to any of your favorite recipes. Here it is not important. I never separate the whites from the yolks, I think this is superfluous. But you can bake it "by all the rules."

Beat until fluffy thick mass, 8-10 minutes.

Add the already sifted flour and mix with a silicone spatula.

Pour the dough into a mold (it is better to line the bottom with baking paper.) In no case do we grease the mold with oil! Otherwise, your biscuit will never "climb" to the top :-)
Bake at 180 degrees for 30-35 minutes or until toothpick is dry.

We take out the finished biscuit from the mold and leave to cool on the wire rack. Here I have already turned it upside down. So it will be much easier to soak it.

While the cake is cooling, prepare the filling. Well, "preparing" is a strong word. Simply pour three types of milk into a suitable container and mix them.

Many sources advise placing a biscuit, for example, in a saucepan slightly larger in diameter. I just open the form in which I cooked, take out the bottom, put the plate down, and put the biscuit in it. (The form remains open) Often we prick it with a fork or a toothpick and with a spoon we begin to pour over it with filling, giving it time to soak.

The rest of the milk is carefully poured around the mold. The biscuit should practically be half immersed in it .. (I don’t know if I managed to show it in the photo) It may seem that there is too much filling, but it only seems. During the night, all of it will be absorbed. Cake "Three Milk" should turn out not just wet, but very wet. If even when slicing a wet mark remains on the dish, this is normal. Although it is possible that excess milk will still remain. But it's better than not having enough in the end.
The most "difficult" stage is to leave the cake to infuse at least overnight in the refrigerator, no less! Then all that remains is to remove it from the mold and cover it with grated chocolate, whipped cream, cocoa or fruit and invite guests.