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Decadent three-milk cake with dulce de leche and raspberries

Decadent three-milk cake with dulce de leche and raspberries

Immerse yourself in the creamy richness of this decadent Triple Milk Cake, a luxurious treat that layers a fluffy sponge cake with a luscious blend of condensed milk, evaporated milk and cream. replaces the word nice with emptypped with a generous layer of dulce de leche and fresh raspberries, this dessert is finished with a fluffy meringue topping lightly toasted to perfection. Each bite offers a harmonious blend of sweet and creamy textures and the tangy freshness of raspberries, making it an irresistible dessert for any occasion.

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Why you'll love it: This cake combines the beloved traditional flavors of a classic Tres Leches cake with the rich, caramel sweetness of dulce de leche and the bright, fresh taste of raspberries. The three-milk blend soaks into the sponge cake, creating an incredibly moist and flavorful base that perfectly complements the tangy raspberries and creamy dulce de leche. replaces the word nice with emptypped with a light and airy meringue, this cake is as delicious 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 anytime you want to bring a little extra joy and indulgence to the table. Its elegant presentation and exquisite taste also make it a remarkable dessert for the end-of-year celebrations.

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Decorating Tips: replaces the word nice with emptyp 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 with 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 of condensed milk
    • 400 ml of condensed milk
    • 400 ml heavy cream
  • For garnish :
    • Dulce de leche, to taste
    • Fresh raspberries, as needed
  • For the meringue:
    • 180g egg whites
    • 360g of sugar

Instructions:

  1. Prepare the milk mixture:
    • In a saucepan, gently heat the condensed milk, condensed milk and heavy cream until hot. Do not boil.
  2. Assemble the cake:
    • Line the same mold used for baking the sponge cake with plastic wrap for easy unmolding.
    • Place half of the sponge cake in the mold, prick it with a fork to soak in the milk mixture and pour half of the lukewarm milk mixture over it.
    • Spread a layer of dulce de leche on the cake and sprinkle with raspberries to taste.
    • Add the remaining half of the sponge cake, prick again and cover with the remaining milk mixture.
    • Cover and refrigerate overnight to allow the cake to completely absorb the milk mixture.
  3. Prepare the meringue:
    • Mix the egg whites and sugar in a heatproof bowl and place over a pan of simmering water (double boiler). 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, becoming glossy and stiff.
  4. Finish the cake:
    • Unmold the cooled cake onto a serving plate and cover completely with meringue.
    • Use a kitchen torch to lightly toast the meringue until golden brown.

Serve this decadent Triple Milk Cake fresh and savor the sumptuous layers of flavor and texture that make this dessert truly special.

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