The zest of this cake is impregnated with cream, concentrated milk and condensed milk, which makes the porous biscuit incredibly tender! The name of the dessert is translated from Spanish as "Three Milk".
It is necessary
- Biscuit:
- - 2 tbsp. flour / s;
- - 2 tbsp. Sahara;
- - 1 tbsp. milk;
- - 5 eggs;
- - 100 g of butter;
- - 2 tsp baking powder;
- - a pinch of salt.
- Impregnation:
- - 100 ml of boiled condensed milk;
- - 200 ml of 20% cream;
- - 2 tbsp. cognac;
- - 100 ml of concentrated milk.
- Whipped cream and fresh berries or chocolate chips for garnish.
Instructions
Step 1
We set the oven to warm up to 190 degrees. Sift the flour with salt and baking powder into a large bowl.
Step 2
Heat the milk with the addition of butter to melt the latter. Cool the mixture a little, but for now, beat the eggs with sugar using a mixer. The mass should increase in volume! Then we turn the mixer to the minimum speed and add flour first, and then milk and butter. Knead quickly until smooth, pour into a mold and send it to the oven for an hour.
Step 3
For impregnation, mix all the ingredients with a whisk until smooth. We take out the finished cake from the oven and, while it is still hot, pour the milk mixture right into the mold. Leave to cool at room temperature, and then put it in the refrigerator overnight. By morning, the cake should have absorbed all the liquid. To serve, decorate with whipped cream and berries or chocolate chips.
