Three-Milk Cake

The Three-Milk Cake, or “Tres Leches Cake” as it is known in Spanish, is a soft and moist Latin American dessert that is soaked with a combination of three different types of milk. Here’s how you can prepare it with an Italian twist, perhaps using a bit of mascarpone to make the cream even richer.

Ingredients

Per il pan di Spagna:

• 5 eggs at room temperature
• 100 g sugar
• 100 g flour
• 1 teaspoon vanilla extract
• 1 pinch of salt

Per la miscela ai tre latti:

• 240 ml whole milk
• 1 can (about 390 ml) sweetened condensed milk
• 240 ml evaporated milk (or, alternatively, fresh cream)

Per la guarnizione:

• 240 ml heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• (Optional) Mascarpone or cream cheese to enrich the whipped cream

Preparation

1. Prepare the Sponge Cake:

   • Preheat the oven to 175 °C.
   • Separate the egg yolks from the whites.
   • Beat the yolks with half the sugar until you get a light and fluffy mixture.
   • In another bowl, whip the egg whites to stiff peaks with a pinch of salt. When they start to become foamy, gradually add the remaining sugar and continue whipping until you get a glossy and firm meringue.
   • Gently fold the yolk mixture into the meringue, alternating with the flour, mixing with a spatula using bottom-to-top movements to avoid deflating the batter. Flavor with vanilla extract.
   • Pour the batter into a buttered and floured square or rectangular baking pan.
   • Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
   • Remove from the oven and let cool completely.

2. Prepare the Three-Milk Mixture:

   • In a bowl, combine the whole milk, condensed milk, and evaporated milk (or fresh cream) and mix well.
   • When the sponge cake is cold, poke holes all over the surface with a toothpick or fork.
   • Slowly pour the three-milk mixture over the sponge cake, ensuring the liquid is absorbed evenly. Let rest in the refrigerator for at least 1 hour, better if overnight.

3. Prepare the Topping:

   • Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. If desired, you can add mascarpone to make the cream richer.
   • Spread the whipped cream (or mascarpone cream) over the cold cake.

4. Finishing:

   • Decorate the Three-Milk Cake with a dusting of cocoa powder, cinnamon, or fresh fruit before serving.

Trivia

In some Latin American countries, there are variations of the Three-Milk Cake that include local ingredients like rum or coconut, which can be incorporated into the milk mixture or the topping. In Italy, you might find variants with a touch of espresso or liqueur to enrich the flavor of the dessert.