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Hi, I'm John Kennell. And today at Preppy Kitchen we will prepare a delicious "three milks" cake with dulce de leche from my new book "Everyday Baking ". So, let's begin. First of all, preheat the oven to 175 degrees so that it is well heated. Now in a large bowl, mix together the dry ingredients, starting with 2 cups of all- purpose flour, which is 240 g. Great. To raise the dough, we will use a teaspoon of baking powder and a quarter teaspoon of baking soda. If you've never tasted a "three milks" cake, you're missing out. Imagine a fluffy, light sponge cake, completely soaked in a delicious milky sweet syrup, topped with cream. is a "three milks" with dulce de leche, where we add wonderful caramel notes from dulce de leche. For
contrast, add half a teaspoon of salt. Take a whisk. Or a copy of the book " Everyday Baking." It is already available for order. The link is in the description below. There are over 100 delicious baking recipes. This book has all my favorite desserts in it, and there are so many new recipes that I really want you to try, including this one. Good. Now that everything is well mixed, let's set that aside and move on to the liquid ingredients. I poured 2/3 cup of whole milk into a measuring cup, to which I added 1.5 teaspoons of vanilla extract. Mix it up. And we can put it aside. I
don't need the scales anymore. Grab a large bowl if you're using a hand mixer, or the bowl of your stand mixer. I add five large eggs at room temperature to the mixer bowl. Watch the shell. Traditionally, the "three milks" cake is fat-free, meaning it contains neither butter nor oil. It should be a little dry to absorb all the mixture of three types of milk that we will pour in. My dream cake should be soaked in liquid. And for the sponge cake to absorb it, it must have a very light, airy texture, which means you can't add a lot of butter or oil. Oops, some shells got in while I was chatting here. It's okay I removed the shell.
I add 1 cup, or 220 g, of tightly packed dark brown sugar to the eggs. This will add wonderful caramel notes to our cake. You know, this is my third book, and I'm so excited. I can't believe I already have three books. I have to thank all of you who watch this channel. You have been such a support, such an inspiration, and this book would not have been possible without you. I also need 1/4 cup or 50g of granulated sugar. Time to aerate it and dissolve the sugar. So, we're going to beat on medium- high speed with a whisk until the mixture is light and fluffy. This will take about 10 minutes.
We fix and turn on medium-high speed. I'll show you what the difference in texture looks like. It will be quite noticeable. It's been 10 minutes, and aren't you glad you're not doing it manually? Here we have a very fluffy, foamy egg-sugar solution. The sugar has dissolved, the mixture is super smooth, and it will rise in the oven. As they heat up, all the bubbles inside will expand, and you'll get a fluffy sponge cake that will soak up the delicious "three milks" syrup. Now, on low mixer speed, we will alternately add the flour and vanilla milk in three stages. So, three servings of flour, two servings of milk. At this stage, we mix on low speed because we don't want to overmix the flour.
We want a lovely, tender sponge cake, not something hard and rubbery. By the way, if you like my videos, click the subscribe button. Two new recipes are released every week, and some of them are from my new books, including Preppy Kitchen Everyday Baking. The last portion of flour. And I'll finish kneading by hand. Using a spatula, simply scrape the mixture from the sides of the bowl to incorporate any remaining flour. Now this sponge cake is very tender.
Therefore, we treat it with caution. The dough is well mixed, so we take a 9 by 13 pan and start pouring. Lightly grease the pan with butter or cooking spray. Pour the batter into the prepared pan. My sponge cake is ready for the oven, about 25 minutes at 180 degrees, or until a wooden skewer inserted into the center comes out clean. Meanwhile, we will make our "three milks " syrup. Since our syrup contains dulce de leche, we will heat it up. Dulce de leche is essentially condensed milk that is slowly cooked, caramelizing the milk proteins through the Maillard reaction, resulting in an
incredibly rich caramel flavor without being overly sweet. This is amazing. I set aside a quarter cup or about 70 grams. This will be used as decoration at the end of the video. The rest will go straight to.And if you can't find dulce de leche at your local store, I have a video on my channel showing you how to make it with sweetened condensed milk. You can click here to view. So, we have one 13.4 oz can (about 380 g). I set aside a quarter of a cup, and the rest goes into the pot. We also add a 14-ounce (about 400 g) can of sweetened condensed milk. It is also quite thick, but not as thick as dulce de leche. Tres leches is
one of my favorite Mexican desserts, so I was very excited to include an interesting version of it in my new book. Another favorite of mine is conchas, and as you can see on the cover, the conchas recipe is also in the book. So delicious. I add a total of 17 ounces (about 500 ml) of condensed milk. If you don't have condensed milk, you can substitute it with heavy cream or a mixture of milk and cream. Take a whisk. Now we whisk it all together so that the ingredients are well combined, and put it on medium-low heat. You can stir it now, or wait until it heats up. We just need the mixture to come together well, so we heat it all up.
, I have to point out to all my Mexican friends: you might be thinking, "Hmm, this cake sounds delicious, but something is missing." Of course, if you're making it for an adult group, you can add alcohol. Half a glass of dark rum would go perfectly with this. Some believe that the "three milks" cake should have a " zest", while others completely disagree with this. So, we're leaving it alcohol-free because my kids will eat it too. But if you want, add your favorite ingredients. This is simply added to the syrup and stirred to taste. This will take about 6-7 minutes. Just stir occasionally and you will see a very smooth, thick, and creamy syrup form. A little whisking and everything is well combined, so you can remove it from the heat. You
might be thinking, "Hmm, you actually only added two types of milk here." Concentrated, thickened with sugar, and dulce de leche, which are one and the same. One is cooked, the other is not. This is true. Now we need two and a half cups of heavy cream. We beat them together with the mixture. This cake will be very well soaked in syrup. This will be so delicious. One of my biggest complaints, because I love tres leches so much, is that the tres leches sponge cake is dry.
It's like, "So what are you doing?" OK. Beat it all together, and we'll also add a teaspoon and a half of vanilla. Actually, you know, if you want to save some of this mixture for your coffee, um. Oh my gosh, you could just make a double batch and one portion will be your coffee creamer for the whole week. Now we will carefully separate the mixture so as not to spill anything. Two and a half cups will go back into the container so we can cool them and keep them ready to serve. This is in the refrigerator, and let this cool down. My sponge cake has been cooling for 20 minutes, now it's barely warm. Take a fork and prick
it all over the surface. Listen. Do you hear that? This sponge cake is so tender and spongy. It's all thanks to the eggs we beat, beat, beat, and beat. Having pierced the inside, now we can slowly pour our sponge cake with the tres leches mixture. I want the mixture to soak into the entire sponge cake, not just the edges. So take about a cup at a time and slowly pour over the sponge cake. The mixture needs to be completely absorbed before adding the next cup. Because we need the middle to soak through, not everything to flow out the edges. Time for the last cup. You will notice: the longer the mixture soaks, the better the sponge
cake is soaked, which means the tastier it is. Tres leches is a very popular holiday cake in Mexico. Therefore, for many of us, it awakens strong nostalgic memories of childhood. I love this cake even more than flan. Here are the last straws on the cake. Now you can set it aside to cool for at least 2 hours, or up to 2 days. This cake tastes better the next day. He's great already. I won't wait two whole days, but it's delicious now, and even better the next day because the flavors blend and the sponge cake becomes even more tender. This is really very tasty. Cover with cling film and place in the refrigerator. Once the cake has cooled, take the reserved dulce de leche, add 2 teaspoons of water, and microwave. in 10-20
second bursts, stirring in between, until mixture is smooth and liquid. If the mixture is too thick, you can add another teaspoon of water. It only took 20 seconds in the microwave, so it's now smooth and pours well. We'll set it aside to cool a bit while we prepare the whipped cream. In a large bowl-if you are using a hand mixer or the bowl of a stand mixer with a whisk attachment- we add two cups of cold heavy cream. To make them a little sweeter, add two tablespoons of sugar. Beat on medium speed until stiff peaks form. This will take 1 to 2 minutes. Like my YouTube videos, all the recipes in my new book, Preppy Kitchen Everyday Baking, come with tons of tips and tricks; I simplified the recipes to make them as simple as possible, and explained in detail
what you can do to adapt the recipe to your needs and achieve the best results. It's full of the most delicious things: from cakes and cupcakes to quick bakes, dessert bars, cookies, puddings and more. I can't wait for this book to appear in your kitchen and for you to start cooking with it too. It's only been a few minutes and we have lovely, steady peaks. I always recommend finishing the whipping by hand. Just make a few movements with the whisk. This way you have full control over the process and get nice, firm peaks without lumps. So, it looks perfect.
Take out the cooled cake, put the whipped cream on top, and we can distribute it. You can serve this cake immediately or store in the refrigerator for up to 2 days. It gets better, as I said, the next day. It becomes softer and more tender. Spread the cream to the edges, and then we'll start decorating. Once everything is covered, you can pour the dulce de leche on top. Let's make little dots here and there. By the way, how delicious it smells. Now you can use a spatula or the back of a spoon to make beautiful streaks and patterns. So beautiful and actually very simple. After decorating, you can cut the cake, transfer each piece to a plate with sides, pour over the reserved syrup and enjoy.
Exactly as it should be: in a sea of "tres leches", not a single dry piece. This is real magic. The dulce de leche is distinct, adding a lovely, but not too sweet, caramel note. This is incredibly delicious. And the cake, of course, just melts in your mouth. He is incredibly gentle. I hope you've already made this recipe from my new book, Everyday Baking. Link in the description below so you can purchase a copy. And if you like my videos, hit the subscribe button and check out my book playlist.
