This rich dessert may have been born in the late nineteenth century or early twentieth century, as the condensed milk and evaporated were available for the first time in the 1850s to 1870. It is a cold dessert, tasty and easy to make and consists of a cake bathed in three types of milk, evaporated milk, cream and condensed milk that give it its name. Is usually accompanied with a meringue of egg whites. The decor may vary depending on the diner’s taste but is often topped with cinnamon.
Ingredients
| For the cake | |
|---|---|
 |
150 gr Wheat Flour leavening |
 |
150 gr Sugar |
 |
1 tablespoon Vanilla |
 |
5 Eggs |
| For three milk cream | |
 |
1 can of Evaporated Milk |
|
1 lata of Condensed Milk |
 |
1 can of Milk Cream |
| For the meringue | |
|
3 Egg whites |
|
180 gr Sugar |
Utensils
| Bowl |
| Whisk |
| Baking mold |
| Blender |
| Glass container |
| Fork |
Preparation
For the cake
-
In a bowl beat the egg whites until stiff with electric mixer.
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Add sugar, vanilla, and egg yolks one by one and beat until blended.
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Add flour with a rolling motion until achieving a homogeneous mixture.
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Pour the mixture into a greased tray and sprinkled with wheat flour (a tray of approximately 20 cm is recommended).
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Bake for 30 minutes at 180 °C.
For three milk cream
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In a blender, pour evaporated, condensed milk, and cream and blend.
-
Keep refrigerated until assembly
For the meringue
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Beat the egg whites until stiff.
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Add sugar gradually until a smooth, thick meringue forms.
Assembly
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In a glass tray, preferably, place the cake.
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With a fork, pierce the cake to facilitate the absorption of liquid.
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Pour the three milk mixture across the surface until it is absorbed.
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Decorate the cake with meringue and sprinkle with cinnamon.
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Keep In the fridge and serve cold.
