Recipe by: Simone Lee
Source: Modified from http://www.thepioneerwoman.com
Serves: 10 – 12
- 1 cup flour, plus extra to flour cake tin
- 1½ tsp baking powder
- ¼ tsp salt
- 5 whole eggs
- 1 cup sugar
- 1 tsp vanilla
- 75 ml (⅓ cup) whole milk
- 1 tin (327 g) sweetened condensed milk
- 1 tin (395 g) evaporated milk
- 75 ml (⅓ cup) whipping cream
- 425 ml (1⅔ cup) whipping cream
- 3 Tbsp sugar
- Strawberries (optional)
- Preheat oven to 180 °C (350 °F).
- Grease and lightly flour a 25×35 cm (9×13 in) cake tin (or 25 cm (10 in) round springform tin).
- In a large bowl, mix flour, baking powder, and salt, and set aside.
- Separate the egg yolk and white into two big bowls.
- Using an electric mixer on high speed beat the egg yolks with ¾ cup of the sugar, until yolks turn a much lighter yellow. Add in the milk and vanilla.
- Pour egg yolk mixture over the flour and mix slowly until well incorporated, then set aside.
- Wash the whisk before beating the egg whites on high speed. When soft peaks form, pour in remaining ¼ cup of sugar, and continue beating until egg whites are firm.
- With the help of a rubber spatula, gently incorporate the egg white mixture into the batter.
- Pour into the greased and floured tin and level the surface with the spatula.
- Bake for 35 to 45 minutes or until a toothpick stuck in the middle comes out clean. Remove from the oven and allow the cake to cool for at least 2 hours.
- Using a spatula, gently go around the edge of cake to separate it from the baking tin.
- Turn cake onto a serving plate and let it cool completely.
- Mix together condensed milk, evaporated milk, and heavy cream in a spouted bowl. Take the cooled cake, and using a fork, prick the cake several times.
- Slowly pour the sauce on the cake, a third at a time, and allow the sauce to penetrate the cake before pouring the next batch. Make sure to cover the whole surface and the edges of the cake.
- Place the cake in the fridge for the sauce to better infuse the cake for about 30 minutes.
- Using an electric mixer beat the whipping cream with the sugar until thick and easy to spread.
- Spread the icing over the top and the sides of the cake. Decorate the cake with whole or cut strawberries (optional). Refrigerate until it is time to serve it.
- The sauce makes the cake really sweet. You may want to use only 3/4th the quantity
- Keep cake and leftovers refrigerate at all times or the three milks will sour.
- This cake is a sponge cake, very light and airy. When cooling off, it might deflate a bit but this is expected.
Download PDF version here: tex-mex-three-milk-cake-simone-lee