Three Milk Cake
Total TimePrep: 30 min. Bake: 35 min. + chilling
- 6 large eggs, separated
- 1-1/2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups water
- 1 teaspoon almond extract
- 1 can (14 ounces) sweetened condensed milk
- 2 cups heavy whipping cream
- 1/2 cup light corn syrup
- 7 tablespoons evaporated milk
- 2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon almond extract
- In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Add yolks, one at a time, beating until combined. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with water. Stir in extract.
- Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Poke holes in cake with a fork. Chill overnight.
- In a large saucepan, combine the condensed milk, cream, corn syrup and evaporated milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in vanilla. Slowly pour over chilled cake, letting milk absorb into cake. Cover and refrigerate.
- In a small bowl, beat cream until soft peaks form. Gradually beat in sugar until stiff peaks form. Stir in vanilla. In a large bowl, combine the sour cream, confectioners' sugar and extract. Fold in whipped cream. Spread frosting over sides and top of cake. Refrigerate until serving.
Nutrition Facts1 piece: 496 calories, 22g fat (13g saturated fat), 161mg cholesterol, 277mg sodium, 66g carbohydrate (50g sugars, 0 fiber), 8g protein.
May 1, 2010
The cake turned out really great! It was very dense and moist and had a ton of flavor. I would've given this recipe 5 stars, but no one liked the sour cream icing-I ended up taking it al off and replacing it with the traditional whipped topping. It really made all the difference! Overall a very good recipe-but from now on I'll stick with the normal whipped cream for the top.
Apr 15, 2010
I hav been looking for this recipe. A neighbor makes it but won't give it to anyone.
Jan 22, 2010
I have had rave reviews for this cake. My son's Spanish teacher even asked me to make it for her after I made it for the class.You have to be patient. Make the cake put on he topping after the cake has chilled at least 12 hours, then chill overnight before putting on topping .Chill at least 4 more hours. Worth the trouble!
Dec 9, 2009
The topping never thickened so the cake just floated in all the liquid. The sour cream weighed down the icing so it just liquified as well. There are better milk cake receipes out there so keep looking.