Cake soaked in condensed milk… that has to be a winner, right? Ever since I first read about Latin American milk cake (or three milks cake, named because it is soaked in three different kinds of milk) I’ve wanted to try it. I didn’t like the idea of icing a cake with whipped cream though, which is what most recipes instructed. So when I came across Jessica (from Nook)’s recipe, which uses meringue icing, I decided that was the way to go. Thank you so much Jessica, I love this cake. And everyone who had some seemed to love it too.
Latin American Milk Cake (recipe adapted from Nook Eatery)
Ingredients:
- 6 large eggs, separated
- a pinch of cream of tarter
- 2 cups castor sugar
- 2 cups cake flour
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 vanilla pod (or 1 tsp vanilla essence)
- 1 tin ideal milk
- 1 tin condensed milk
- 1 cup cream
- Preheat your oven to 180°C.
- Grease a 30cm cake tin and set aside. You can also make a smaller cake using a 20cm cake tin, in which case you’ll need to halve the ingredients above.
- Whisk the egg whites and cream of tarter until soft peaks form. Then gradually add the castor sugar, still whisking, until stiff peaks form.
- Add the egg yolks one at a time, mixing the batter well after each addition.
- Mix in the seeds from the vanilla pod.
- Lastly, mix in the flour and baking powder, alternating with the milk, until the batter is smooth.
- Pour the batter into the cake tin, and bake for 35-40 minutes, or until the cake is golden and a cake tester comes out clean.
- Combine the ideal milk, condensed milk and cream in a jug. When the cake has cooled slightly, pour the mixture over it slowly in about three batches, waiting for the mixture to be absorbed every time.
- Let the cake cool to room temperature, then refrigerate it for at least four hours. Some of the milk mixture will run out of the cake, which is fine.
- The next morning you can ice and eat it!
Italian Meringue Icing
- 3 tbs water
- 1 cup sugar
- 3 large egg whites
- a pinch of cream of tarter
- toasted almonds (for decorating)
- Whip the egg whites and cream of tarter until soft peaks form.
- At the same time, heat the water and sugar on the stove top, until the mixture has reached soft ball stage.
- Slowly pour the hot syrup to the whipped egg whites, while still whisking.
- When the syrup has been added, continue whisking on low speed until the icing cools down.
- When the icing has cooled down you can ice your cake, and top it with toasted almonds, coconut, fruit, or anything your heart desires really.
Have fun and enjoy! I hope you like this cake as much as I do.
Looks delicious!
It certainly looks like a winner. Milk cake sounds so appealing and a little frugal, but in a good way :D
I’m drooling – the idea of a condensed milk soaked cake excites me :)
This is on my “to-bake” list and has been for a while. Yours looks fantastic!
Looks delicious!
wow looks & sounds wonderful
I personally don’t like it but my family loves Tres Leches! Maybe I’ll make it one day.
Oh my goodness – that sounds delicious! Can I order one from overseas?! x
I am baking this cake today!
I am going to make this cake at the weekend! Looks fantastic.
Love this recipe, simplemente delicioso!! =)
hello i’m from mexico and yes, the original recipe of “pastel de tres leches” is with meringue icing, love your blog by the way :D
Thank you and welcome Edna, it’s great to have a Mexican follower. x
here we have a desert make with rice and condensed milk named arroz con leche try it if you can… and we make a beberage named horchata it’s very good for the sunny days you make it with white rice, sinnamond, water, sugar and evaporated milk yummi and refreshing!!!