THREE MILK CAKE
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Kids and adults will love this sweet and creamy treat! This decadent dessert is traditional to most of Latin America. It takes its name from the three different kinds of milk that drench the spongecake. Topped with sweet whipped cream and maraschino cherries, this cake is perfect for a special celebration.

For the spongecake:

  • 6 eggs, separated
  • 2 cups sugar
  • 2 cups sifted all-purpose flour
  • ½ cup whole milk
  • 3 tsp. baking powder
  • 1 tbsp. vanilla extract


For the cream:

  • 8 oz. sour cream
  • 1 can (12 oz.) of evaporated milk
  • 1 can (14 oz) of sweetened condensed milk
  • 1 tsp. vanilla

For the topping:

  • 4 egg whites
  • 1 cup sugar
  • 1 cup honey
  • ½ cup water
  • A few drops lime juice
  • Maraschino cherries (for decoration)

  1. Preheat the oven to 350 degrees.
  2. Separate the egg whites and set aside yolks for later.  In a mixing bowl, beat the egg whites first at low speed and then increase the speed to high until soft peaks form. Add the sugar gradually, letting it dissolve well before adding more, and beat until firm. Add the egg yolks one by one, beating well after each addition.
  3. Mix the flour with the baking powder and add to the mixture, alternating with adding the milk. This operation has to be done quickly or the batter will lose its lightness. Finally, add the vanilla.
  4. Grease and flour a 9- by 13-inch glass baking dish. Pour the batter in the dish and bake for 35 minutes (45 minutes if you are using a metal pan). It’s done when a fork or toothpick inserted in the center comes out clean.
  5. While the cake is baking, prepare the cream by mixing all the ingredients together in a blender on low speed.
  6. When the cake is finished baking, stab it with a fork all over. (This process will make the cream soak in more thoroughly.) While the sponge cake is still warm, pour the cream over it.
  7. In a small saucepan bring the sugar, water, and lemon to boil until it starts to caramelize (You can test this by taking a little bit of the sugar water and dropping it in a cup of cold water. It’s done if it solidifies).
  8. For the frosting, beat the egg whites until they form peaks. Continue beating the egg whites while slowly pouring in the caramelized mixture. Add the honey. The frosting should have a soft marshmallow consistency and appearance.
  9. Once the soaked spongecake is at room temperature, let it cool in the refrigerator. Once cool, spread frosting onto cake and decorate with maraschino cherries.
  10. Refrigerate finished cake and serve very cold.

Makes 24 servings.

  
Family Cooking Tips:
 
Much of this recipe is best suited for adults and some older kids since making the spongecake requires quick, precise actions. However, older kids may be able separate the egg yolks, but this can be tricky. Have them try one or two and see how it goes.

For step 3, have kids mix the flour and baking powder before it’s added into the mixture. Older kids can help add the flour and milk to the original mixture.

Younger kids can step in to grease and flour pan. After the cake bakes, they can also test the doneness of the cake with a fork or toothpick.

For the cream, kids can pour all the ingredients in blender bowl to be beaten. Kids should stay away from the hot saucepan while the caramelized mixture is being made, but they can add the honey and help decide when the frosting has the right consistency.

Younger kids will enjoy stabbing the cake with a fork so the cream can soak in. However, make sure they are gentle so the cake isn’t destroyed. Kids of all ages can frost the cooled cake and decorate it with cherries.

  

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