Print Recipe
 Three Milk Cake
Tender, juicy and fragrant. A worthy holiday decoration! Three milk cake is a delicious dessert that is interesting not only to eat, but also to cook. You do not need to cut the cake into cakes and smear it with cream. It is enough to soak the dough with three types of milk, and decorate the top with a fluffy cap of whipped cream.
Course Desserts Dishes
Cuisine American Cuisine
Keyword Hard, Medium
Prep Time 1 hour
Cook Time 48 hours
Passive Time 47 hours
Servings
Ingredients
For dough:
For filling:
For the cream:
Course Desserts Dishes
Cuisine American Cuisine
Keyword Hard, Medium
Prep Time 1 hour
Cook Time 48 hours
Passive Time 47 hours
Servings
Ingredients
For dough:
For filling:
For the cream:
Instructions
  1. Begin by gathering all your ingredients as listed. For the sponge cake, use high-quality flour and large eggs. If the eggs are small, use an extra one.
    Begin by gathering all your ingredients as listed. For the sponge cake, use high-quality flour and large eggs. If the eggs are small, use an extra one.
  2. Carefully separate the egg yolks from the whites, ensuring no yolk contaminates the whites to guarantee a perfect rise to foam.
    Carefully separate the egg yolks from the whites, ensuring no yolk contaminates the whites to guarantee a perfect rise to foam.
  3. Combine sifted flour, 80g of sugar, baking powder, and a pinch of salt in a bowl.
    Combine sifted flour, 80g of sugar, baking powder, and a pinch of salt in a bowl.
  4. In another bowl, whisk together the egg yolks, room temperature milk, and vegetable oil until the mixture is smooth.
    In another bowl, whisk together the egg yolks, room temperature milk, and vegetable oil until the mixture is smooth.
  5. Gradually mix the dry ingredients into the yolk mixture until well combined and smooth.
    Gradually mix the dry ingredients into the yolk mixture until well combined and smooth.
  6. In a separate, clean bowl, beat the egg whites into a light foam. While continuing to beat, gradually add 20g of sugar and vanilla sugar until you achieve a firm mixture that remains in the bowl when inverted. Ensure the cream (if using) is high in fat content (at least 33%) and both the cream and mixing bowl are chilled from being in the refrigerator for 1-2 hours.
    In a separate, clean bowl, beat the egg whites into a light foam. While continuing to beat, gradually add 20g of sugar and vanilla sugar until you achieve a firm mixture that remains in the bowl when inverted. Ensure the cream (if using) is high in fat content (at least 33%) and both the cream and mixing bowl are chilled from being in the refrigerator for 1-2 hours.
  7. Fold the whipped egg whites gently into the batter using a spatula, with movements from top to bottom to maintain airiness.
    Fold the whipped egg whites gently into the batter using a spatula, with movements from top to bottom to maintain airiness.
  8. The batter should be semi-thick and airy.
    The batter should be semi-thick and airy.
  9. Pour the batter into a parchment-lined springform pan (18-20cm in diameter) without greasing it. Tap the pan on the table to remove air bubbles. Bake in a preheated oven at 160°C for 45-50 minutes, or until a skewer comes out clean. The exact time may vary by oven. Keep the oven door closed during baking and slightly ajar for 5-7 minutes afterward to allow the cake to settle.
    Pour the batter into a parchment-lined springform pan (18-20cm in diameter) without greasing it. Tap the pan on the table to remove air bubbles. Bake in a preheated oven at 160°C for 45-50 minutes, or until a skewer comes out clean. The exact time may vary by oven. Keep the oven door closed during baking and slightly ajar for 5-7 minutes afterward to allow the cake to settle.
  10. Invert the baked sponge in its mold and allow it to cool completely.
    Invert the baked sponge in its mold and allow it to cool completely.
  11. Wrap the cooled sponge in foil and leave it at room temperature for 6-8 hours. This step ensures the sponge doesn't become soggy when soaked.
    Wrap the cooled sponge in foil and leave it at room temperature for 6-8 hours. This step ensures the sponge doesn't become soggy when soaked.
  12. Prepare the three-milk mixture, adjusting the condensed and evaporated milk ratios to taste. Optionally, replace regular milk with 10-20% fat cream.
    Prepare the three-milk mixture, adjusting the condensed and evaporated milk ratios to taste. Optionally, replace regular milk with 10-20% fat cream.
  13. Mix the three types of milk until smooth.
    Mix the three types of milk until smooth.
  14. Place the cake (still in its mold) on a plate. Loosen the sides with a knife but leave the cake in the mold. Pierce the cake deeply with a skewer all over.
    Place the cake (still in its mold) on a plate. Loosen the sides with a knife but leave the cake in the mold. Pierce the cake deeply with a skewer all over.
  15. Gradually pour the milk mixture over the sponge, ensuring even absorption.
    Gradually pour the milk mixture over the sponge, ensuring even absorption.
  16. Seal the cake in its mold and refrigerate for 2-3 hours to allow full absorption of the milk mixture.
    Seal the cake in its mold and refrigerate for 2-3 hours to allow full absorption of the milk mixture.
  17. For the topping, choose between a buttercream, whipped thick cream with sugar, or a mixture of whipped cream and melted cream cheese.
    For the topping, choose between a buttercream, whipped thick cream with sugar, or a mixture of whipped cream and melted cream cheese.
  18. Whip the chosen cream with powdered sugar until fluffy. Be cautious not to overbeat to avoid turning the cream into butter.
    Whip the chosen cream with powdered sugar until fluffy. Be cautious not to overbeat to avoid turning the cream into butter.
  19. Remove the cake from its mold and place it on a serving dish. Decorate the top with the whipped cream, using a piping bag for an elegant finish.
    Remove the cake from its mold and place it on a serving dish. Decorate the top with the whipped cream, using a piping bag for an elegant finish.
  20. Garnish the cake with fresh berries. Serve and enjoy this delightful dessert!
    Garnish the cake with fresh berries. Serve and enjoy this delightful dessert!
Recipe Notes

Be aware that the actual amount of flour required might vary from what's specified in the recipe. Your guide should be the texture of the dough rather than the precise quantity of flour.

Opt for high-quality condensed milk that's free from vegetable fats and artificial additives. Ideally, it should only contain milk and sugar. The excellence of the condensed milk directly influences the taste and overall quality of the final dish.

Remember, ovens vary greatly in their operation. As such, the specified baking temperature and duration might need adjustment to suit your particular oven.

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