The delicious Nicaraguan Three Milk Cake features three types of milk and is a popular treat in Central America. Learn how to make it with our homemade recipe.
Three Milk refers to the three types of milk used to make this dessert: condensed milk, evaporated milk, and heavy cream.
The origin of this cake is disputed, with culinary historians divided between Mexico and Nicaragua.
Nicaraguan Three Milk Cake
Ingredients
¾ cup of Butter
1 ½ cup of Sugar
9 Eggs
1 teaspoon of Vanilla extract
2 cups of Wheat flour
1 ½ teaspoon of Baking powder
1 cup of Milk
1 teaspoon of Cream of tartar
2 cups of Heavy whipped cream
5 ounces of Evaporated milk
14 ounces of Sweetened condensed milk
2 cups of Heavy whipped cream
1 cup of Sugar
Preparation
Step 1 : First, soften the butter to room temperature.
Step 2 : Then, preheat the oven to 175°C or 350°F and grease and flour a baking pan.
Step 3 : Next, in a bowl, mix the butter and sugar until smooth and fluffy.
Step 4 : Add the eggs one at a time, beating well after each addition, then incorporate the vanilla.
Step 5 : In another bowl, sift the flour with the baking powder and add it to the mixture.
Step 6 : Add the milk and mix well.
Step 7 : Pour the batter into the pan and bake for approximately 45 minutes or until golden and firm to the touch.
Step 8 : While the cake cools, in another bowl, mix the evaporated milk, condensed milk, and heavy cream.
Step 9 : Once the cake has cooled, pierce the surface with a fork and pour the three-milk mixture, allowing it to soak in.
Step 10 : Refrigerate for at least 2 hours before serving.
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