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Category: Cakes & Frosting
Prep Time: Cook Time: Total Time:
A Three Milks Cake is served chilled, so time was close. I share this because it's something I "learned" just this weekend. Lydia baked the white cake base, and then poured the three milks (tres leches) onto the cake. Then we covered it and put it in the deep freeze to "chill" for about 2 hours. It was the perfect temperature... Very cold, but just before freezing. It wasn't fully cooled when we put it in the freezer, but you could touch the pan without blistering yourself. I'll most likely use this technique again.
As I've stated, the base for a Three Milks Cake is a white cake, plain and simple. You can use a cake mix, but if you're a purist like me, I recommend getting out your old trusty Betty Crocker cookbook and use either the basic white cake, or a "Dinette Cake" recipe. Or, you can use the one below. The Three Milks is more in the milks and the presentation than the actual cake, but you and I both know it'll be better all around if all the components are the best.
White Cake
1 cup sugar
1 stick butter - room temperature
4 egg whites - also at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cream or canned condensed milk
Preheat oven to 350ºF. Grease and flour a 9x13 inch pan. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the batter and mix well. Stir in the cream until batter is smooth. Pour into prepared pan. Bake for 30 minutes or until done. Cake is done when it springs back to the touch. (or test with toothpick)
For The Three Milks Cake: Poke holes in the cake with a knife or a spoon handle. Cool. Add toppings as below. (You may add the milks before cooling if you want to let the flavors blend somewhat before serving.)
Variations: I would guess that if you want a lighter cake you can use cake flour, but I would not try a whole wheat substitute due to the nature of the final cake. Also note that you may add a scant dash of ground cinnamon or nutmeg if you like.
The Three Milks Cake
1 9X13-inch white cake, baked and cooled
1 can condensed milk
1 can sweetened condensed milk, such as Eagle Brand
Whole Milk (or heavy cream) to fill the sweetened milk can
Whipped Cream
for "frosting"
Maraschino Cherries for garnish (optional)
After the cake is cooled, pour the milk onto the cake, evenly distributing the liquid. I don't think it matters the order you use them, just be sure to spread them evenly or somebody may get a dry piece of cake.
Chill until completely chilled; ideally overnight. When perfectly cold, cover the top with whipped cream... You can have fun making curly-cues and twirls with something as simple as Ready Whip. Then place maraschino cherries as desired. We place on onto each piece.
Cut and serve chilled.
Variations:
Add fruit, or jelly (or other preserves) either to the cake by spooning into the batter before baking, or spreading on top of the cake before pouring on milks.
Add fruit over the whipped cream topping.
Add chopped nuts or coconut to the cake batter before baking.... About a cup. Also you may sprinkle the top with chopped pecans.
Grate white chocolate curls as garnish... Yum!
Recipe Source: Twyla Sorrells
Three Milks Cake
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Category: Cakes & Frosting
Prep Time: Cook Time: Total Time:
A Three Milks Cake is served chilled, so time was close. I share this because it's something I "learned" just this weekend. Lydia baked the white cake base, and then poured the three milks (tres leches) onto the cake. Then we covered it and put it in the deep freeze to "chill" for about 2 hours. It was the perfect temperature... Very cold, but just before freezing. It wasn't fully cooled when we put it in the freezer, but you could touch the pan without blistering yourself. I'll most likely use this technique again.
As I've stated, the base for a Three Milks Cake is a white cake, plain and simple. You can use a cake mix, but if you're a purist like me, I recommend getting out your old trusty Betty Crocker cookbook and use either the basic white cake, or a "Dinette Cake" recipe. Or, you can use the one below. The Three Milks is more in the milks and the presentation than the actual cake, but you and I both know it'll be better all around if all the components are the best.
White Cake
1 cup sugar
1 stick butter - room temperature
4 egg whites - also at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cream or canned condensed milk
Preheat oven to 350ºF. Grease and flour a 9x13 inch pan. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the batter and mix well. Stir in the cream until batter is smooth. Pour into prepared pan. Bake for 30 minutes or until done. Cake is done when it springs back to the touch. (or test with toothpick)
For The Three Milks Cake: Poke holes in the cake with a knife or a spoon handle. Cool. Add toppings as below. (You may add the milks before cooling if you want to let the flavors blend somewhat before serving.)
Variations: I would guess that if you want a lighter cake you can use cake flour, but I would not try a whole wheat substitute due to the nature of the final cake. Also note that you may add a scant dash of ground cinnamon or nutmeg if you like.
The Three Milks Cake
1 9X13-inch white cake, baked and cooled
1 can condensed milk
1 can sweetened condensed milk, such as Eagle Brand
Whole Milk (or heavy cream) to fill the sweetened milk can
Whipped Cream
for "frosting"
Maraschino Cherries for garnish (optional)
After the cake is cooled, pour the milk onto the cake, evenly distributing the liquid. I don't think it matters the order you use them, just be sure to spread them evenly or somebody may get a dry piece of cake.
Chill until completely chilled; ideally overnight. When perfectly cold, cover the top with whipped cream... You can have fun making curly-cues and twirls with something as simple as Ready Whip. Then place maraschino cherries as desired. We place on onto each piece.
Cut and serve chilled.
Variations:
Add fruit, or jelly (or other preserves) either to the cake by spooning into the batter before baking, or spreading on top of the cake before pouring on milks.
Add fruit over the whipped cream topping.
Add chopped nuts or coconut to the cake batter before baking.... About a cup. Also you may sprinkle the top with chopped pecans.
Grate white chocolate curls as garnish... Yum!
Recipe Source: Twyla Sorrells
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.