Three milk cake

8 servings
2 days

How to make a Three Milk cake? Very simple! First, prepare the necessary ingredients according to the list. It is better to start cooking with a biscuit. Take the top grade flour. Eggs need large selection. If the eggs are small, take 4 pieces.

Divide the eggs into yolks and squirrels. It is important that when separating, not a drop of yolk gets into the protein, otherwise it will not get into the foam.

In a bowl, mix the sifted flour, 80g sugar, baking powder and salt.

In a large bowl, combine the yolks, room temperature milk and vegetable oil and whisk with a mixer until smooth.

Pour the flour mixture into the whipped yolks and stir until combined.

Separately, in a clean dish, whisk the whites until lightly foamed. Gradually add 20g of sugar and vanilla sugar, whisk until dense, which will not fall out when turning the bowl. It is important that the cream is fat, at least 33%. Whipping utensils and the cream itself should be cold, hold them for at least 1-2 hours in the fridge.

Gently stir the beaten whites into the dough with a spatula. Blade movements must be from top to bottom (see video).

The dough should be half-empty, airy.

Transfer the dough to a parchment-lined split tin (Ø 18-20cm). There is no need to lubricate it. Tap the mould lightly on the table to let the air out. Bake the biscuit in the oven preheated to 160 ° C for 45-50 minutes until dry skewered. The exact time depends on your oven. Do not open the oven while baking. Leave the biscuit for 5-7 minutes in the oven turned off with the door ajar.

Turn the finished biscuit in the mold and leave until completely cooled.

Then wrap in film and leave for 6-8 hours at room temperature. Thanks to this, the biscuit will not soak during soaking.

Prepare the filling. The proportions of condensed milk and concentrated milk can be changed to your liking. Ordinary milk can be replaced with cream with a fat content of 10-20%.

In a bowl, combine the three types of milk and stir until smooth

Place the biscuit tin on a plate. Run a knife along the walls of the mold, but do not take out the biscuit. With a skewer, make deep punctures in the biscuit to the very bottom.

Little by little, soak the biscuit with a pour.

Tighten the biscuit straight into the tin and refrigerate for 2-3 hours. Filling during this time will be fully absorbed into the dough.

Make the cream. Instead of cream, you can beat thick fatty sour cream with sugar or make cream based on cream and melted cream cheese.

Whisk the cold cream with a icing sugar mixer until fluffy and dense. Just don't interrupt - cream can go cereal and turn into butter.

Remove the biscuit from the tin and transfer to a dish. Use a cooking bag to apply the whipped cream to the surface of the cake.

Garnish the finished cake with fresh berries and serve. Enjoy your meal!