Pie "Three Milk" conquered all my household, friends and acquaintances. To be honest, I don't know how to properly call it - "pie", "cupcake", "biscuit" or "dessert". In the summer in Turkey, in a hotel, I tried a cake, like an ordinary square-shaped biscuit, but its taste was simply amazing! I started looking for a similar type of cake on the Internet, stumbled upon a recipe and here it is, the very same "delicate biscuit in the form of a square." Made it and it worked right away. The taste of the "Three Milk" pie is tender and juicy. It is better to eat it with a spoon, as it is very moist, while airy, not fallen down and not weighed down by its impregnation. I advise everyone to try!
Ingredients
To prepare the Three Milk Pie, we need:
egg - 4 pcs.;
sugar - 200 g;
flour - 200 g;
vegetable oil - 3 tbsp. l.;
water (cool 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 Milk" pie will turn out to be not thick, one might say, pouring. It will be smooth, uniform and shiny.
The cake will rise evenly and become golden brown.
Turn the hot cake over onto the table and remove the parchment.
Cut the finished pie "Three milks" into squares or rectangles. This is such a beautiful, tall and very tasty cake! The most delicate, finely porous base and milk filling is an amazing combination, you just lick your fingers!
Happy tea!
If the holiday is approaching, and you are looking for amazingly delicious pastries, then pay attention to the Three Milk 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 it? And there are quite a few options for execution, for every taste and color. Today we will look at many proven recipes that are sure to become your favorites. If you like condensed milk and sponge cake, then this is the best option.
Easier nowhere
If you do not like to fiddle with fillings for a long time, but time is running out, then this method of making the Three Milk Cake would be an ideal option. This recipe is perfect for the beginner pastry chef. And the result is fantastically delicious. This is not even a pie, but like the most delicate honeycomb, filled not with honey, but with milk. If you ever try it, you will surely become a fan of this recipe. Cake "Three Milk" is prepared very quickly. Let's get down to business. The main thing is to drive everyone out of the kitchen so that the ingredients do not decrease before our eyes.
Composition
First of all, you need to prepare a biscuit. For this you will need:
- sugar and flour in equal quantities (200 g each);
- 4 eggs;
- 45 g butter;
- steep boiling water - a couple of tablespoons.
Beat eggs with sugar until stiff. Now the mixer can be put aside, it is no longer required. Pour the bag of baking powder and flour, mix gently. Add oil and boiling water, this is the highlight of the recipe. Now stir quickly but gently. Don't mash the whites, otherwise the biscuit will turn out less fluffy.
Baking and impregnation
Perhaps the description will seem complicated, but only until you yourself try to implement this recipe. Cake "Three milk" can cook even a schoolboy. 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.
- Cover the form with baking paper.
- Pour the dough and send it to the oven.
- After about 30 minutes, the cake is ready.
- Leave in oven until cool.
The most interesting thing remains - filling. It is she who fills every pore of the biscuit and makes it so amazing. Connoisseurs note that it tastes like honeycombs, only more tender. You will need:
- half a can of condensed milk;
- a glass of concentrated milk;
- a glass of cream (20%).
The assembly of the cake is as follows. A still warm biscuit is pierced with a toothpick in many places, after which they begin to pour the filling in portions. The finished cake should be left to soak overnight.
Cake with sour cream
Let's look at another great recipe. Cake "Three Milk" (you can find a photo of such a dessert in the article) in this performance turns out to be festive. It looks great in cut. To prepare the test you will need:
- a glass of milk;
- 50 g butter;
- 3 eggs;
- a glass of sugar;
- a glass of flour;
To facilitate your task, we have selected a step-by-step recipe. Cake "Three milk" will be a great dessert for your holiday feast. So, the algorithm of actions:
- Milk needs to be warmed and butter melted in it.
- Beat eggs with sugar.
- Mix flour with baking powder.
- Carefully connect all three parts.
The dough needs to be baked in a greased pan. Temperature - 180 degrees, cooking time - about 40 minutes. Keep in mind that every oven is different. Therefore, it is important to check readiness with a toothpick.
Assembling the cake
The classic Three Milk cake recipe 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 the 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. Do not forget to put a little of this mixture on the bottom too.
It remains 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. Brush the top and sides as well. It remains only to apply grated chocolate with a stencil - and the cake is ready.
Fruit Tres Leches
This is the second name of the Three Milk cake. The step-by-step recipe makes it clear that the procedure is not too complicated. This does not require special equipment and skills. But if you add fruit to Tres Leches, then he will only benefit from this. Let's look at the features of cooking. You will need:
- 300 g flour;
- a glass of sugar;
- 1/2 pack of butter;
- 5 eggs;
- 300 ml of milk;
- 1 can of condensed milk;
- ¾ cup concentrated milk;
- 1 teaspoon of rum.
You will need a detachable form 22 x 33 cm. Let's prepare the dough. The technology is a little different from the usual. Pour flour, baking powder and salt, mix them with a whisk. Now, in a separate bowl, beat the butter, sugar and eggs. Add half of the milk. Now gradually add the mass to the dry mixture. In this case, lumps are not formed, and it is easier to work with it. Knead the dough and send it to the oven for 40 minutes.
Finishing touch
We place the cake in a mold of a slightly larger diameter and make holes with a fork. Separately, mix the rest of the milk, cream and condensed milk. Pour this mixture over the biscuit. Cover with clingfilm and put in the fridge for a few 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 cake. It remains to lay out a portion of fruit. There are many options, choose what you like best:
- Strawberries and blueberries. Berries are best filled with a special transparent gel.
- Mango and papaya. Cut them into pieces and mix with sugar, place on top of the cake. It is best to do this before serving.
- Peaches and cherries.
- It can 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 Milk cake from Tatyana Litvinova attracts with its simplicity. A special composition is stratified right in the oven, as a result of which you get a unique dessert, tasty and very beautiful in the context. And no expensive products. Everything you need is in every refrigerator. Let's cook it together. You will need:
- 120 g flour;
- a teaspoon 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 cup.
Cooking won't take long. Melt the butter first. Separate the yolks from the whites. The yolk should be well ground or beat with sugar. Gradually add water and vanilla. Add salt and melted butter. The next step is to introduce flour and warmed milk. Beat egg whites with lemon juice and mix with the main mass.
This is almost the entire recipe for the Three Milk biscuit cake. It remains 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 cake. Adults and children will be delighted with it. Moreover, there are no chemicals in it, everything is exclusively natural.
Cake "Three Milk" in a slow cooker
The recipe has long been tested for cooking with this handy device. This saves the hostess time. You can simply put the desired program and go about your business. Upon your return, you will get 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.
In fact, this is a classic biscuit. Beat eggs with sugar, add all dry ingredients. Oil and boiling water are introduced last. Line the bottom of the multicooker bowl with baking paper and pour out the dough. Now turn on the "Baking" mode. It usually lasts for an hour. You can go about your business, and then collect 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.
Cake with vodka
Everyone's tastes are different. Some people like a moist and fluffy biscuit, others prefer a tall and dense one. This recipe is dedicated to lovers of the latter. One of the main secrets is the addition of vodka to the dough. In addition, the dessert turns out to be less high-calorie, because butter is not added to the recipe.
- For a biscuit you will need: 4 chicken eggs, 160 g of granulated sugar, 5 g of baking powder, 15 ml of vodka, 255 g of flour.
- For impregnation: 430 mg of sweetened condensed milk and 410 ml of sweetened condensed milk, as well as a glass of full-fat milk.
A classic biscuit is started, eggs are beaten and flour is added. When the dough is ready, vodka quickly pours out. Everything, the cake can be baked. The temperature should be 180 degrees, adjust the time yourself. After cooling, the cake is impregnated and left overnight. In the morning you can decorate it with whipped cream.
Some recipe secrets
Making a Three Milk Cake can become a favorite pre-holiday procedure, not too troublesome, guaranteeing an excellent result. There are a few things to be aware of:
- If you change decorations every time (fruit, chocolate, meringue), you will get new goodies.
- Instead of concentrated milk, you can take baked milk, and vice versa.
- Adding rum will make the dessert even more interesting.
- Different ways of preparing a biscuit give a slightly different result each time. Dry or wet, dietary or high-calorie - the dessert will be the way you want.
It is very important to choose the right ingredients. If it is condensed milk, then it should not contain vegetable fats and components of unnatural origin. Baked milk is preferably taken with a high fat content. Cream can be used store-bought or purchased, but it is important that they are of good quality. All other products must be fresh. Try butter and milk first so as not to put a product with bitterness or sourness in the cake.
Instead of a conclusion
Most housewives say that having prepared this dessert once, they no longer abandoned the recipe. Not overly complex and inexpensive, it tastes fantastic. In addition, the universal recipe can be upgraded as you like, 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 of the guests prefer one thing, and the other prefers the other, then you can divide the cake in half and smear it with different cream, decorate with certain fruits and berries, chocolate and nuts.
"Tres leches" is a cake recipe, although in preparation it is a pie-pie, originally from Latin America. Several countries are arguing at once about which of them is his ancestor, among them Nicaragua and Mexico. But despite such a distant "place of birth", it does not contain any exotic products, everything is very simple and quite fast.
Ingredients for Three Milk Cake:
Recipe "Cake "Three Milk"":
I've been going in circles around this recipe for a long time. Ease of preparation and for the most part affordable products tempted. Confused by two points. Firstly, what kind of "beast" is concentrated milk, and secondly, will the result be too sweet and cloying.
On the first point, everything turned out to be quite simple, already in the second supermarket I went to, I calmly bought it, the main thing is to know what to look for. And about the second, my fears turned out to be completely in vain, but more on that later, but for now ... For now, sift the flour, baking powder and salt.
In a small saucepan, heat the milk with butter, do not boil, it is necessary only to melt the butter.
Beat eggs with sugar until white, about 5 minutes.
As for sugar. In the original recipe, its amount was 450 g, but I nevertheless reduced its amount and indicated what I actually used. The sweetness of the cake was enough for my family, even for children, but if you are a big sweet tooth, you can try the full portion.
Pour a third of the milk-butter mixture into the egg mixture and continue to beat. Start adding the flour mixture one tablespoon at a time, stirring constantly. Continue like this until all the ingredients are mixed.
We grease the baking dish a little with oil, or rather, we grease only the bottom, since the dough is basically biscuit, it will climb the walls like a ladder.
Pour the dough into the mold. This is where I got a little unlucky. The portion is designed for a 22 cm pan, I don’t have one, the choice was between 26 and 17 cm. I chose 26 cm, so the cake turned out to be quite low. We bake at a temperature of 180 degrees for about 40-45 minutes, when using a narrower form, the time can increase to 50-55 minutes.
While the base is cooling, prepare the impregnation. Everything is not simple here, but very simple. We mix, without whipping, three types of milk (hence the name of the dessert): condensed milk, cream and concentrated milk. If the latter could not be obtained, then in extreme cases it can be replaced with baked or baked + milk powder to increase the concentration. Each of the ingredients brings something of its own to the impregnation: condensed milk - sweetness, cream - tenderness, well, and concentrated milk, on the one hand, enhances the creamy taste, and on the other, removes the sugary sweetness, since it even tastes somewhat salty.
You can also add natural vanilla or replace it with essence.
After the base has cooled down a little, we transfer it to a bowl, the size of which is slightly wider. Here I was not lucky the second time. The only suitable container narrows slightly down, and as a result, the biscuit seemed to hang on the walls, so part of the impregnation remained at the bottom and was not absorbed. From above, we pierce the biscuit well with a knife or fork and fill it with impregnation. Do not be afraid that there is a lot of it, it should be so. The biscuit practically floats in it.
We leave the biscuit soaked for 5-6 hours. I did everything in the evening and left it overnight. In the morning, almost all the liquid was absorbed (in my case, the one at the bottom remained). We shift our almost finished cake to a dish, turning it upside down. Decorate with whipped cream. Decoration options can be covered with boiled condensed milk.
The cake is quite dense, but at the same time juicy, with a rich creamy taste. Just perfect for coffee or tea.
Some information about concentrated milk. It is sold in supermarkets in the same place as condensed milk. Yes, and it looks very similar, you can not notice if you do not know what you are looking for.
"Concentrated milk has a pleasant creamy color, a salty-sweet taste and a slightly viscous texture. The milk fat in the composition of this product is evenly distributed. By the way, for the industrial production of concentrated milk, only milk is used, which is characterized by increased heat resistance. Technological operations for the production of concentrated milk include the following stages: milk drying, thickening and sterilization.
Concentrated milk is a product with many uses. It can be diluted with boiled water and consumed like plain milk as a drink. Some people prefer to add it to coffee or tea, as well as prepare all kinds of dishes based on it. Due to the long shelf life and convenient packaging (can), condensed milk is a food product that is simply indispensable on expeditions and hiking trips."
Here is what I found on the net about the origin of this cake and its variants.
The origin of the Tres leches "Three Milks" cake is still controversial. Most historians believe that the cake originated in Nicaragua. Others believe that his homeland is Mexico. But almost all historians are inclined to believe that Tres leches definitely appeared in Latin America. Tres leches are especially popular in Nicaragua, Mexico, Cuba, Puerto Rico and Guatemala. The Dominican Republic is no exception. In the Dominican version of the recipe, condensed milk is sometimes replaced with coconut milk. And in some parts of Central America, the cake is soaked in a mixture of water, rum or brandy and sugar to create "Pastel borracho", which means "drunk cake".
You've probably heard of 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 an ordinary biscuit, which is soaked with a mixture of heavy cream, condensed and concentrated milk.
Each region of Latin America interprets the recipe in its own way, using coconut milk, rum, liqueurs, caramel, syrups, fruit juice and nuts. A biscuit can be the simplest (flour, sugar, eggs) - and the cake will turn out to be porous and light, or oily - then the dessert will come out more dense, heavy. I like the intermediate option, and I 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 and cream impregnation and a version close to the classic one.
Dessert needs to be kept in the refrigerator for several hours, so it will have to be prepared in advance. The cake turns out moist, with an intense milky taste, it will be well complemented by a cup of strong coffee. I suggest you try and create your own dessert based on Tres Leches.
The biscuit according to this recipe is sensitive to baking conditions, it works best for me in a slow cooker. If you are not sure about your oven, make the dough without adding milk - you will get a soft and fluffy, but drier biscuit, it also works well for a cake with impregnation .
In structure, it is similar to the familiar charlotte, and the likelihood that it will fall off after baking is minimal.
1. For the biscuit, 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. Rub the yolks with the remaining sugar until they turn white. Add milk and a third of the flour, stir until smooth. Combine with proteins - I first mix in about a third of the whipped proteins, then the rest. Stir until a homogeneous mass is obtained with gentle movements from the bottom up (not circular), so the proteins settle less. Stir in the remaining flour.
3. Bake the biscuit in a preheated oven, at a temperature of 190-200 degrees, for about 30-35 minutes - check the readiness with a wooden stick. I bake in a slow cooker, on the "baking" mode, 35-40 minutes.
4. While the biscuit is baking, mix all the parts of the filling. It will turn out a lot, as it should be, the biscuit perfectly absorbs everything. It is better to pour in the dish in which you can serve it on the table - the soaked biscuit is tender, and it will be difficult to shift it. Therefore, either choose a beautiful shape, or bake in a detachable one - then you can put the biscuit on a plate and put the side of the form around it, and, of course, just remove the side before serving.
5. I transfer the baked biscuit to the plate on which I will serve, and make a side of foil folded three times. The surface of the biscuit can be pricked with a skewer or a toothpick. The filling is absorbed very quickly, I pour it out 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 topped with whipped cream or protein cream, fresh fruit or berries. You can make icing, sprinkle with grated chocolate, coconut, cocoa - choose to your taste.
I filled the top of the cake with milk jelly, based on a quick setting jelly cake filling (dr. Oetker).
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 to decorate the top of the cake, as the jelly solidifies immediately and does not have time to wet the cake itself. You can fill the berries with transparent jelly - as in this one, for example.
There, by the way, there is a photo of the bag of jelly itself.
Bon Appetit!
2. Another option: chocolate-coconut
1. Bake a biscuit exactly the same.
2. For impregnation, mix coconut milk, cream and cocoa.
Making holes in a biscuit is very interesting, so call your kids! Yes, and watering the biscuit with filling (with the condition that they will then be allowed to lick the spoon) is a great activity for little helpers.
