milk cake

Un milk cake est un gâteau au lait super moelleux, la crème et la gelée de mûres apportent de la douceur au biscuit.

Milk cake

c à c de kahlua (liqueur de café)

c à c d'extrait de vanille

sachet de levure

de lait concentré

de lait en poudre

de farine

de sucre

œufs

pot de gelée de mûres

cl de crème liquide

de philadelphia

The BEST authentic Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites!&nbsp;

Tres Leches Cake

all-purpose flour

baking powder

salt

eggs (, separated)

sugar (, divided)

milk

vanilla extract

evaporated milk

can sweetened condensed milk

heavy whipping cream

Tablespoons sugar

cinnamon (, for topping)

Preheat oven to 350 degrees F. Grease a 9x13&#039;&#039; pan with non-stick cooking spray.

In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.

Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add 1/3 cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don&#039;t over-mix).

Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining 1/4 cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.

Pour batter into prepared pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.

Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.  Once the cake has cooled use a fork to poke holes all over the top of the cake. 

Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.

In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

The BEST authentic homemade Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites! 

Print recipe: https://tastesbetterfromscratch.com/tres-leches-cake/
To make this cake perfectly, read the tips and tricks in the post.

INGREDIENTS:
▢1 cup all-purpose flour (120g)
▢1 1/2 teaspoons baking powder (6g)
▢1/4 teaspoon salt (1.5g)
▢5 large eggs , separated
▢1 cup granulated sugar , divided (201g)
▢1/3 cup whole milk (79ml) 
▢1 teaspoon vanilla extract (5ml)
▢12 ounce can evaporated milk
▢14 ounce can sweetened condensed milk
▢1/4 cup whole milk (60ml)
For the whipped topping:
▢1 pint heavy whipping cream , for Whipping
▢3 Tablespoons granulated sugar or powdered sugar (37.5g)
▢1/2 teaspoon vanilla extract (2.5ml)
▢ground cinnamon , for topping

INSTRUCTIONS:
Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray.
In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.
Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine. 
Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake doesn't have divots in it.
Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 
Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.
Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.

In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

More tips for this recipe: https://tastesbetterfromscratch.com/tres-leches-cake/

⏳TIMESTAMPS:
0:00 Into
0:18 Mix dry ingredients
0:32 Separate egg whites from yolks
1:19 Make batter
2:25 Beat eggs whites to still peaks
3:14 Fold eggs whites into batter
3:37 Pour batter into 9x13 dish
3:56 Bake tres leches cake
4:26 Poke wholes in cake
4:53 Pour "three milks" on top of cake
5:35 Refrigerate sponge cake
5:43 Make whipped topping
6:19 Smooth topping on cake
6:40 Sprinkle cinnamon and serve

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Trilece is a very light sponge cake is soaked in 3 kinds of milk - Evaporated Milk, Condensed Milk and Double Cream. It is topped with whipped cream and a dark Caramel. This version hails from Albania and is also popular in Turkey. 

Trilece

g Flour

Salt

½ tsp Baking Powder

Eggs (Whites and Yolks Seperated)

Sugar

tsp Vanilla Extract

Milk

510 g Evaporated Milk

397 g Condensed Milk ((1 tin))

300 ml Double Cream

200 g Double Cream

tbsp Caster Sugar

Water

245 ml Double Cream

Preheat the oven to Gas Mark 4 or 180 C and butter a casserole dish or a deep oven tray. I used a 9 x 13 inch baking tin. Adjust shelf to middle of the oven.

Combine the plain flour, salt and baking powder in a bowl and set aside.

Beat the egg whites on high until soft peaks form. This take around 1 - 2 minutes. With the machine still running, add 50g/1/4 cup caster sugar and beat on high until egg whites are stiff (1 minute).

Beat egg yolks with 150g or 3/4 cup Caster sugar on high speed, until yolks are a pale yellow (This takes 2 minutes). 

Stir in milk and vanilla.

Gently add the flour mixture to the egg yolk mixture bit by bit. Use a metal spoon or spatula for this.

Then gently fold in the egg white mixture. Use a metal spoon or spatula for this.

Pour into your prepared dish and bake for 25 – 30 minutes.

Cake

Once cooled for 15 minutes, pierce all over with a fork. In a large cup combine double cream, evaporated milk and condensed milk and drizzle over the top of the cake. Leave to soak for 30 minutes.

Milk Syrup

In a large bowl combine double cream and sugar and whip on high until thick. This takes around 3 - 5 minutes. Keep a very close eye on it though . Reserve some and add to a freezer bag and place in the fridge. Or reserve some cream before whipping and set aside in a bowl in the fridge.

Whipped Cream

Make a Caramel by heating the sugar and water till it is a deep golden colour. This will take some time. 

Remove from the heat and pour in cream a bit at a time stirring all the time. If you do this stage too quickly, the caramel will seize and part of it won&#039;t be usable. 

Caramel

Pour the caramel bit by bit over the cream on the cake and spread evenly as you go.

Snip a hole in the corner of the freezer bag.

Pipe lines horizontally across the cake on top of the caramel. Use a cocktail stick to feather the cream dragging it down vertically through the lines of cream. See video in notes.

At this stage you can place the cake in to the fridge for 2 - 3 hours or eat immediately.

Topping

Rose Barfi or Rose Milk Powder Burfi or Rose Pista Barfi is a delicious and flavorful, easy to make milk-based Indian sweet or mithai or no-bake fudge recipe prepared in less than 30 minutes using just 6 ingredients from your kitchen. 

Rose Barfi | Rose Milk Powder Burfi | No Bake Rose Pistachio Fudge

tbsp Ghee (or Brown butter)

Milk powder

Sugar (Fine variety)

tbsp Pistachios (roughly chopped)

Heat ghee in a pan. If you are using butter, heat till it melts and becomes light golden in color.

Add whole milk and bring it to boil on low flame. Keep stirring to prevent it from burning at the bottom.

Once you see the milk start bubbling add the milk powder in increments and keep whisking while adding so that there are no lumps. 

Continue stirring this on low flame for 2 to 3 minutes.

Step I

Add sugar, rose syrup and mix everything together. Continuously keep stirring on low flame for 8 to 10 minutes till the mixture forms like a ball or dough and ghee starts separating from the pan.  (Check tips)

Step II

Transfer this mixture to a greased plate or pan. spread and smooth with back of spoon or spatula. 

Garnish with nuts and press gently with a spatula. Let this set for about 1.5 to 2 hours. Once it sets, cut them into the desired shape and size.

Rose Pista Burfi or Rose Milk Powder Barfi is now ready. Store in air tight container for 5 days or in refrigerator upto 2 weeks. 

Step III

This two-ingredient, super fast recipe for Kalakand (a.k.a. Indian Milk Cake) comes together in just 15 minutes thanks to the help of a can of sweetened condensed milk.

Kalakand Recipe | Kalakand Sweet

sweetened condensed milk

cardamom powder

sugar ((optional))

rose water ((optional))

pistachios ((pista))

cashews

saffron

Grease a pan or a tray with some ghee or oil.

Crush coarsely pistachios, saffron and cashews or almonds in a mortar-pestle. You can also sliver or slice the nuts.

Grate 250 to 300 grams paneer. You can also crumble the paneer. If the paneer is refrigerated, then I suggest to grate it. If freshly made, then you can crumble it finely. There should be no chunks in the crumble.

Preparation

Take 1 tin/can (400 grams) of sweetened condensed milk in a thick bottomed pan or kadai.

Add the grated or crumbled paneer to the condensed milk. Mix very well.

I did add some sugar as I felt the sweet taste was less for us. I added 1 tablespoons sugar. You can check the taste and add accordingly.

Keep the heat on low or sim and cook this mixture of condensed milk and grated paneer.

Stir the mixture often so that it does not stick to the bottom of the pan.

The kalakand mixture will start thickening as it simmers and begins to cook.

When the mixture gets thickened well, looks like one mass and starts leaving the sides of the pan then switch off the heat.

Keep in mind that the kalakand mixture should have some moisture and should not look dry. It should not have a liquid consistency or be runny.

It took me 15 minutes on a low heat. Depending on the quality of your pan, pan thickness and size, flame intensity it may take 12 to 16 minutes.

Remove the pan from the heat. Add cardamom powder and rose water. Stir very well.

Making kalakand sweet

Now pour the kalakand mixture in the prepared greases pan or tray.

Shake the pan gently so that the mixture spreads evenly. You can also level with a spoon or spatula.

Sprinkle coarsely crushed nuts or slivered nuts all over the kalakand.

Gently press the nuts with a spoon. Cover and allow the kalakand to become warm or cool completely at room temperature. Then keep in the fridge for a couple of hours for it to set.

After it sets, slice the kalakand and serve. In case if you cannot slice the kalakand, then don't worry. You can just serve it with a spoon like a halwa. It still tastes delicious.

Serve kalakand as a sweet or as a dessert. Keep any leftovers in the fridge in an air-tight container. Kalakand keeps well for 2 to 3 days in the fridge.

Setting kalakand

https://content.jwplatform.com/videos/rXGuOd0p.mp4

This two-ingredient, super fast recipe for Kalakand (a.k.a. Indian Milk Cake) comes together in just 15 minutes thanks to the help of a can of sweetened condensed milk. This fudgy sweet is easy to customize and is naturally gluten free, making it the perfect dessert to celebrate with.

Kalakand Recipe (Indian Milk Cake)

Top 6 milk cake recipes from across the web

The most viewed milk cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Milk cake

Tres Leches Cake

Tres Leches Cake

Trilece

Rose Barfi | Rose Milk Powder Burfi...

Kalakand Recipe | Kalakand Sweet

Top 6 milk cake recipes from across the web

The most viewed milk cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Milk cake

Tres Leches Cake

Tres Leches Cake

Trilece

Rose Barfi | Rose Milk Powder Burfi...

Kalakand Recipe | Kalakand Sweet

The most viewed milk cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine