This dessert is basically a basic sponge cake with a mixture of three milks poured on top and meringue for decoration. The sponge soaks all the milks and get wet and delicious. This cake is served cold from the fridge and it's very popular in venezuelan cuisine. Depending on your taste you can put some cinnamon or peaches on top =)
When I cook this cake I though that I've made it too small and cooked another sponge cake and I ended up with a two tier three milk cake, my husband didn't mind though.
Ingredients:
For the sponge cake: for a 2.8 litres glass Pyrex baking tray. You can double up all the ingredients if planning making a bigger cake, it works perfectly.
- 4 eggs
- 3/4 cup of plain flour
- 3/4 cup of caster sugar
Italian meringue topping:
- 4 egg whites
- pinch of cream of tartar
- 200 grams of caster sugar
- 200 ml of water
Three milk mixture
- 1 can of evaporated milk
- 1 can of milk cream low fat
- 1 can of sweet condensed milk low fat
You can use the full cream version of the milks as well but cake is sweet enough so depends on your taste buds.
Preparation:
1- Pre heat your oven at 160C fan forced.
2- Separate the egg whites from the egg yolks, beat the egg white until peaks are formed then slowly add the egg yolks one by one using your lowest speed if using an electric mixer. Then add sugar and the sifted flour.
3.- Pour the cake batter into a 2.8 L rectangle Pyrex tray previously greased and ready for baking.
4.- Bake the cake for 15 to 20 minutes until cooked.
5.- Mix in the blender the three milks.
6.- With a fork whilst still hot make a few holes on top of the sponge cake then add the three milks mixture, let it soak the cake completely.
7.- For the italian meringue, combine sugar and water in a small pan and bring to the boil, stirring continously with a spoon until sugar disolves, reduce heat to medium and cook until syrup reaches 115C on a candy thermometer, start whisking the eggwhites and cream of tartar with an electric mixer (medium speed) in a clean bowl until soft peaks forms, meanwhile bring sugar syrup to 121C, increase speed to high in the electric mixer and while mixing gradually pour syrup into the meringues. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (15 to 20 minutes)
8.- Once cake is cool, decorate your cake with the italian meringue and a piping bag.
9.- Sprinkle cinnamon (or any other topping of preference) over the cake and refrigerate best enjoy cold with a nice cup of coffee =)
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