The three milks cake is one of the most popular sweets in Venezuela, although several countries dispute its creation. It is common for them to offer it in restaurants and candy stores, both professionals and artisanal. But why is three milks called and what is it so famous? Basically, it is a cake for a mixture of three dairy products: milk cream, evaporated milk and condensed milk. How you see, it is a very humid sweet and with a slight vanilla flavor or lemon zest. Whoever thinks it is difficult to do for the amount of ingredients. It really is quite easy and thats why he did not love in recipes. So, if you want a dessert to enjoy and flatter your family and guests, this is the sweet you should try! Keep reading and discover how to make three Venezuelan milks.
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| Ingredients to make three Venezuelan milks: |
| Cake: 6 eggs 160 grams of flour all use 250 grams of sugar (1¼ cups) 1 tablespoon baking powder 1 tablespoon of vanilla ½ tablespoon for lemon juice dessert | Filling: 300 milliliters of milk cream (1½ cups) 300 milliliters of evaporated milk 300 milliliters of condensed milk cubierta: 3 egg whites 150 grams of sugar (¾ cup) 1 tablespoon vanilla soup ½ Limon juice dessert |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make three Venezuelan milks:
1. This Venezuelan three milky cake recipe begins with the base, which is a cake. To begin, preheat the oven at 180 ° C. Now separate the whites from the yolks.
2. Start beating the whites, first little by little and then with more speed. When you start foaming, sprinkle the sugar very little by little. Always in the form of rain.
3. Then, add the lemon juice.
4. Add the vanilla. Beat until it forms firm peaks.
5. Beat the yolks so that they are sparkling well and adds clearly with an enveloping movement.
6. The flour remains along with the baking powder and gradually add it to the mixture.
7. Pour everything into a mold lined with paper.
8. Bake for about 45 minutes until you can bury a knife and come out dry. The cake must cool completely, better all night.
9. The next day, mix the three milks: cream, evaporated and condensed. Báte them well so that everything is very homogeneous.
10. Perforas the entire cake to absorb the mixture and pour it uniformly throughout the cake.
11. Once you emptied the milks, refrigerate for at least two or three hours.
12. past that time, add the sugar to the clear to make the cover.
13. takes to the water bath up to about 50 ° C degrees. Beat to completely dissolve the sugar. If you do not have thermometer, then take care of very well to avoid the clear.
14. Remove from heat and start beating with blender, still hot. It will take about 15 minutes to high speed. Cover the entire cake with the soda. Refrigerate for at least one more hour before serving.
