Welcome to another delightful recipe that promises to bring a smile to your face and joy to your table. Today, we’re sharing the secret to a classic Milk Cake recipe, a luscious dessert that’s sure to impress your friends and family. With its tender sponge soaked in a sweet, creamy mixture and topped with freshly whipped cream, this cake is the epitome of indulgence.
History
Did you know that Tres Leches Cake, also known as Milk Cake, is thought to have originated in Latin America? The name “Tres Leches” translates to “Three Milks,” referring to the combination of evaporated milk, sweetened condensed milk, and whole milk that gives the cake its signature moistness. This delightful dessert has become a beloved treat across various cultures, renowned for its rich flavor and irresistible texture.
Serving Suggestions
To elevate your Milk Cake experience, try serving it with a sprinkle of cinnamon on top or a dash of cocoa powder for an extra layer of flavour. Fresh berries not only add a burst of colour but also a refreshing tartness that pairs beautifully with the creamy sweetness of the cake. A dollop of whipped cream on the side can make each serving feel extra special. For a special occasion, you can garnish the cake with edible flowers or a drizzle of caramel sauce.
Storing Instructions
Store any leftover Milk Cake in the refrigerator. Ensure the cake is covered with cling film or stored in an airtight container to keep it fresh. It will keep well for up to three days, allowing you to enjoy this delightful dessert even after the day it’s made. If you need to store it for longer, you can freeze individual slices wrapped in cling film and then placed in a freezer-safe bag for up to two months. When you’re ready to enjoy, simply thaw in the refrigerator overnight.
Conclusion
We hope you love this Milk Cake as much as we do! It’s a delightful dessert that’s perfect for any occasion. We’d love to hear how it turned out for you, so please leave your comments below. Don’t forget to share this recipe with your friends and family, and subscribe to our newsletter for more delicious ideas straight to your inbox!
How to Make Milk Cake Recipe
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A Delightful Milk Cake Recipe
Description
Indulge in the creamy decadence of this classic Milk Cake, also known as Tres Leches Cake. This delightful dessert features a light and airy sponge soaked in a luscious mixture of three types of milk, topped with freshly whipped cream and a handful of berries. Perfect for gatherings or as a sweet treat to enjoy at home, this cake is sure to become a favourite in your recipe collection.
Ingredients
For the Cake:
For the Milk Mixture:
For the Topping:
Instructions
Preparing the Cake:
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Preheat the Oven
Preheat your oven to 180°C (160°C fan). Grease and line a 23cm x 33cm baking dish with parchment paper.
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Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
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Beat Egg Yolks
In a large mixing bowl, beat the egg yolks with 100 g of the sugar on high speed until the mixture is pale yellow. Stir in the milk and vanilla extract.
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Combine Wet and Dry Ingredients
Gradually add the flour mixture to the egg yolk mixture, mixing until just combined.
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Beat Egg Whites
In another bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 100 g of sugar and continue to beat until stiff peaks form.
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Fold in Egg Whites
Gently fold the egg white mixture into the batter in three additions, being careful not to deflate the batter.
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Bake
Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Cool
Allow the cake to cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely.
Soaking the Cake:
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Prepare Milk Mixture
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
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Soak the Cake
Once the cake is cool, place it back in the baking dish. Poke holes all over the cake with a skewer or fork. Slowly pour the milk mixture over the cake, ensuring it is evenly soaked. Cover and refrigerate for at least 4 hours or overnight.
Topping and Decoration:
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Whip Cream
In a large bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
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Decorate
Spread the whipped cream evenly over the soaked cake. Decorate with fresh berries if desired.
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Serve
Cut into squares and serve chilled.
Equipment
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Servings 12
- Amount Per Serving
- Calories 350kcal
- Calories from Fat 162kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 11g56%
- Cholesterol 140mg47%
- Sodium 180mg8%
- Potassium 200mg6%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 7g15%
- Vitamin A 700 IU
- Vitamin C 1 mg
- Calcium 200 mg
- Iron 1 mg
- Vitamin D 2 IU
- Vitamin E 0.5 IU
- Vitamin K 1 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ensure the eggs are at room temperature before starting to achieve the best volume when beating.
- When folding the egg whites into the batter, do so gently to maintain the airy texture.
- The cake is best when allowed to soak overnight, ensuring it absorbs all the milk mixture for maximum moistness.
- For an extra touch of flavour, you can add a teaspoon of rum or brandy to the milk mixture.
- If you prefer a less sweet cake, reduce the sugar in the cake batter or the powdered sugar in the whipped cream.
- This cake is perfect for special occasions and can be decorated with additional fruits or even a drizzle of chocolate sauce for a more decadent presentation.
