The three types of milk used to make this classic Mexican cake give it its name. This cake is rich, sweet, and delicious.
SERVES 16 PREP 30 mins plus cooling COOK 40-45 mins MORE EFFORT V
Oil without flavor for the tin
Separated into four eggs
200g of caster sugar
1 tsp vanilla extract
Plain flour 200g
1 tsp of baking powder
Can of evaporated milk 410g
Sweetened condensed Milk 00ml
300ml double cream
2 tbsp icing sugar
1 Preheat oven to 180C/160C Fan/gas 4. Oil and line the sides and base of a 20cm-square cake pan.
2 Place the egg whites and a pinch of salt in a large mixing bowl. With an electric hand whisk, beat until foamy (about 3 minutes). Continue mixing as you add 150g of sugar to a spoonful.
In a separate bowl, beat the remaining sugar, vanilla, and egg yolks for two minutes or until pale. Use a spatula and fold the flour, milk, and baking powder into the egg yolks.
Then, fold in the remaining egg whites using a large metal spatula. Be careful not to stir over; you do not want to knock out all the air.
Pour the mixture into the pan, smooth out the top, and bake it for 40-45 minutes until the skewer inserted in the middle comes out clean. Mix the evaporated milk with the condensed milk. Add three tablespoons of cream.
Let the cake cool in the tin for 10 minutes, and then run a knife along the sides. With a skewer, poke holes in the cake and pour half of the milk mixture. The cake should be soaked up most of the milk mixture after about 5 minutes. Transfer to a plate, pour some remaining milk over the cake, and leave for five more minutes. Any leftover milk can be served separately. Let the cake cool.
Whip together the cream and sugar until soft peaks form. Spread the cream on the cake, and sprinkle a little with cinnamon. The cake can be prepared and chilled up to a day in advance. Any remaining soaking liquid can be served in squares.