Moo la la 3 Milk Cake

By scarlethawthorne

A Tres Leches Cake is a sponge cake soaked in three kinds of milk until the cake cannot soak any more up. It is served with whipped cream. If you are from the dairy state you perked right up. Remember the country fairs? Yeah, fresh cream puffs /drools.

I see this as a great opportunity to flex my creative muscle. My thoughts drift to warm dulce de leche, perhaps the cake is wrapped in chocolate or imprisoned in a caramel cage? How about peach, apricot, or spiced apples? I could even see this frosted in whipped cream and covered in shavings of super dark chocolate.

This is sooo easy to make and you'll be glad you did because the texture is divine. Dulce de Leche is a food product similar in taste, texture, and consistency to a thick caramel sauce, and is made essentially of cooked milk and sugar. It is at times used as a filling or a sauce over the top of the cake. I did NOT like the sweetened condensed variety ewe. I provided Alton Brown's recipe...I like him /fawns

Ingredients

• This is another sponge cake recipe, so refer to the Victorian sponge cake recipe within my collection. Once the sponge is baked and cooled, pierce the cake with a fork to allow for the milk to settle in.
• Some bakers set their cake in a springform pan lined with linen before pouring the milk...I'm one of those.
• 3 Milk Ingredients
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups heavy whipping cream
• flavored extract
• Dulce de leche Ingredients
• 1 quart whole milk
• 12 ounces sugar, approximately 1 1/2 cups
• 1 vanilla bean, split and seeds scraped
• 1/2 teaspoon baking soda

Preparation

Step 1

3 Milk Directions:
Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Note: I vary the thickness on this. I grew up eating day old bread soaked in heavy cream for dessert so I like my milk syrup thick and on the sweet side so switch it up to something you like.

Dulce de leche Directions
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

Time to decorate it!