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3 milk cake

The 3 milk cake is one of those desserts that belongs to all Latin Americans, each spoonful feels as if you are eating a little piece of heaven. For me personally, a mold is very little, and it hurts me to share it with the rest of my family, without a doubt my favorite cake.

Hello everyone, today we will make my favorite cake in the world, it is super simple and it always comes out delicious.

Oven: preheated to 180 ° C



6 medium eggs

1 cup of sugar

1 cup of flour

1 tablespoon vanilla extract (optional)

1/2 teaspoon of baking powder (optional)

3 milk sauce:

1 can of condensed milk

1 can of heavy cream or cream

1 can of evaporated milk (if you can't get evaporated milk you can use normal milk)


1. We love this sauce, that's why we use twice as much as all the milk!

2. Use a whole mold, which cannot be divided into pieces, since when you bathe the cake with the 3 milk sauce, it could start to spill and you would lose part of that precious liquid.

This recipe is intended for 6 people. So if you want to make more quantity, multiply the ingredients and everything will be fine!


Before you start, make sure to preheat the oven to 180 ° C

The first step is to separate the yolks from the egg whites. Then add the sugar and vanilla essence to the yolks and beat them until they turn a cream color and double in size.

Then add a pinch of salt to the egg whites and beat until stiff. This means that the white makes firm peaks and that if you turn the bowl upside down, the eggs will not fall (turn the bowl little by little .. You don't want to end up with eggs on your head!)

Then mix the flour with the baking powder and add half of the flour to the bowl of the yolks, first passing it through a strainer or sieve. This will help us get more air into the mix. Mix everything very well with enveloping movements, make sure that all the flour is very well integrated.

Then add 1/3 of the whites to the bowl of the yolks and always continue mixing with enveloping movements, in this way you will avoid removing the air from the whites and we will have a super spongy and absorbent cake.

Add the rest of the flour, sifting it very well and integrate it again with enveloping movements. Now transfer all this mixture to the bowl of the whites and finish mixing everything very well.

Paint a mold with a little butter and add a little flour so that everything is well covered, but without lumps or excesses. This step is very important because it will prevent the cake from sticking to the walls of the mold and it will be easy to serve.

Add all the cake mix to the mold and put in the oven for 30 to 50 minutes. The time in the oven varies a lot since all ovens are different, however what I do is bake it for 25 minutes without opening the oven door, then I open it and insert a stick or the tip of a small knife. If it comes out clean, then I remove the cake from the oven and let it cool. If, on the other hand, it comes out wet, I leave the cake for 10 more minutes, check it again and repeat the procedure until it comes out clean.

Let the cake cool inside the mold, maybe it will deflate a bit (compared to how it comes out of the oven) but this is normal due to the amount of air it had inside .. do not worry because this will return to normal when it absorbs all milk. For now, start to poke the cake with a fork all over the surface.

Apart in a large bowl or a blender, mix all the milk (condensed, evaporated and cream). With a ladle add the sauce little by little to the cake mold allowing it to absorb it. When it seems that the cake is no longer absorbing, put it in the fridge and reserve the liquid that you have left for the moment of serving.

Leave the cake in the fridge for about 2 hours, serve in portions with a little more sauce and whipped cream! in Ecuador we also decorate with peaches in syrup. This cake is spectacular.

As we always say:

If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

Remember that the cake can only be made with 3 ingredients, the rest are optional.

This recipe is just a guide, and you can adapt it to your tastes, for example you could add a little cocoa powder to the flour and make it chocolate cake, or you could add it to the sauce and make the chocolate sauce. The options are many. So don't stop making it, you will be surprised how delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:

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