This cake as its name says it all uses three types of milk. In the past it was made with sheep’s, cow’s and goat’s milk.
This easy recipe comes from the mother of my Venezuelan friend, Gisela’s wonderful recipe collection.
I have substituted the icing on the cake, the whipped thickened cream with cacao dusting.
Makes 15 portions
Kcal/kJ per serving 330kcal/1380kЈ
Ingredients for the biscuit base:
200 gr sugar
200 gr flour
1 sachet vanilla sugar
1 sachet baking powder
1 Tbsp cacao for dusting
Ingredients for the cream:
1 can 395gr condensed milk
1 can 375ml evaporated milk
300 ml poring cream
Preheat the oven to 200 ºC.
Grease and dust with flour a rectangular tin 31x22cm.
In a large mixing bowl whisk the eggs with the sugar until pale in colour,
then add vanillin sugar and fold in flour with baking paper gently.
Pour the mix into the prepared cake tin and bake the sponge for 25-30 minutes
or until a test with a toothpick comes out clean. Leave it the tin to cool down.
After it has rested pierce the sponge all over with a fork.
In a deep bowl mix all three types of milk and pour slowly over the sponge in the same tin where it was baked. Once the milk has been absorbed dust the surface with cacao powder.
Slice the cake into 15 squares and can be served after 1 hour with cup of tea.