Dive into the creamy richness of this Decadent Three Milk Cake, a luxurious treat that layers moist sponge cake with a luscious blend of condensed milk, evaporated milk, and cream. Topped with a generous layer of dulce de leche and fresh raspberries, this dessert is finished with a fluffy meringue topping that is lightly toasted to perfection. Every bite offers a harmonious blend of sweet, creamy textures and the tart freshness of raspberries, making it an irresistible dessert for any occasion.
Why You’ll Love This: This cake combines the beloved traditional flavors of a classic Tres Leches cake with the rich, caramel-like sweetness of dulce de leche and the bright, fresh taste of raspberries. The three-milk mixture soaks into the sponge cake, creating an incredibly moist and flavorful base that perfectly complements the tangy raspberries and smooth dulce de leche. Topped with a light, airy meringue, this cake is as delightful to eat as it is beautiful to look at.
Perfect Occasion: Ideal for celebrations, from birthdays to anniversaries, or as a special treat after a family meal, this cake is sure to impress. It’s a perfect choice for festive gatherings or whenever you want to bring a little extra joy and indulgence to the table. Its elegant presentation and exquisite taste make it a standout dessert for holiday celebrations as well.
Decoration Tips: Garnish the meringue topping with additional fresh raspberries and perhaps a drizzle of raspberry coulis or caramel for an extra touch of elegance. If available, sprinkle some edible gold dust or place a few mint leaves around the base for a pop of color and freshness.
Ingredients:
- For the Cake Base:
- Sponge cake (see previous video for recipe)
- For the Three Milk Mixture:
- 400 ml condensed milk
- 400 ml evaporated milk
- 400 ml heavy cream
- For the Topping:
- Dulce de leche, to taste
- Fresh raspberries, as needed
- For the Meringue:
- 180g egg whites
- 360g sugar
Instructions:
- Prepare the Milk Mixture:
- In a saucepan, gently heat the condensed milk, evaporated milk, and heavy cream just until warm. Do not boil.
- Assemble the Cake:
- Line the same mold used for baking the sponge cake with plastic wrap for easy removal.
- Place half of the sponge cake in the mold, poke it with a fork to allow the milk mixture to soak in, and pour over half of the warm milk mixture.
- Spread a layer of dulce de leche over the cake and scatter raspberries to taste.
- Add the remaining half of the sponge cake, poke again, and cover with the rest of the milk mixture.
- Cover and refrigerate overnight to allow the cake to fully absorb the milk mixture.
- Make the Meringue:
- Combine the egg whites and sugar in a heatproof bowl and place over a pot of simmering water (bain-marie). Whisk continuously until the sugar dissolves and the mixture is warm to the touch.
- Remove from heat and beat with an electric mixer on high speed until stiff peaks form and the mixture cools down, becoming glossy and firm.
- Finish the Cake:
- Unmold the chilled cake onto a serving plate and cover completely with the meringue.
- Use a kitchen torch to lightly toast the meringue until golden.
Serve this decadent Three Milk Cake chilled, and enjoy the lavish layers of flavor and texture that make this dessert truly special.
