I’m sure it’s not just me who decides on what to bake and then spends ages ‘researching’ to find a recipe that suits me. On this occassion, I had some evaporated milk that needed using and remembered a recipe in Marian Keyes’ book Saved by Cake for Three Milk Cake. The only problem was that the recipe called for soured cream, which I didn’t have. So I set about finding a different recipe to suit, only to find I still needed to adapt as my chosen recipe required 4 eggs and I only had 3!
I’ve only tried this adapted recipe once, so please feel free to check out my selected sources for more ‘tried and tested’ approaches. From reading lots of recipes I can recommend making sure you add your flour and milk to the egg and sugar mix by alternating flour and milk, otherwise you will get a lumpy mix or risk knocking all the air out of your egg mixture.
Tres leches/Three milk cake
3 large eggs
150g caster sugar
150g plain flour
1/2 tsp vanilla extract
200g sweetened condensed milk*
200g evaporated milk
100ml double cream
1. Preheat the oven to 180ºC.
2. Grease and line a 21cm square cake tin.
3. Seperate the eggs and whisk the egg whites until stiff.
4. Gradually mix in the caster sugar and then gently fold in the egg yolks, one at a time.
5. Weigh out the flour and baking powder and sift together in one bowl. In another container, mix together the milk and vanilla extract.
6. Gently combine, by alternating mixing the flour and milk into the eggs and sugar. Combine by mixing quickly and gently.
7. Pour the mixture into the prepared cake tin and bake for 30mins.
8. While the cake is cooking, mix together the evaporated milk, condensed milk and double cream.
9. As soon as the cake comes out of the oven, prick it firmly all over with a skewer and pour over the milk mixture – don’t be alarmed, it will all soak in!
* I used Sainsbury’s own brand condensed milk, which is made in Holland, so I’m hoping is ethically sound.