Dessert "Three milks" (Spanish: Tres Leches, or Torta De Tres Leches) is prepared using 3 types of milk: condensed, boiled condensed and concentrated without sugar. Latin America is considered the birthplace of this dessert, although there are European desserts prepared in the same way, such as British trifle and rum pie, as well as Italian tiramisu. It’s not worth writing much about the taste of this dessert, because its composition will speak for itself - condensed milk.

For the recipe, you can use your favorite biscuit recipe. I chose a simple vanilla biscuit with the minimum amount ingredients.

From the indicated amount of ingredients, approximately 10-12 servings are obtained, depending on the serving.

For biscuit Ø 24 cm

• Flour - 80 g
• Sugar - 70 g
• Eggs - 4 pcs.
• Vanillin - 0.5 tsp
• Salt - a pinch

Impregnation

• Condensed milk - 250 g
• Boiled condensed milk - 4 tbsp.
• Concentrated / baked milk or low-fat cream - 70 ml

Coating

• Cream 26% or more - 100 g
• Curd cream cheese- 200 g
• Powdered sugar - 2 tbsp
• Lemon peel - 1 pc.

The traditional serving of this dessert is in the form of a low cake, more like a pie, but today we will prepare a three-milk dessert in separate portioned cups and forms. This serving is perfect for a party or candy bar.

Cooking process

First you need to prepare a biscuit. For such desserts, light and soft biscuits are well suited to soak well.

To prepare a soft biscuit, separate the proteins from the yolks, and divide the sugar into 2 even parts.

Beat the whites in a dense foam with a pinch of salt, and then add sugar in a spoon and continue to beat with a mixer.

In another bowl, beat the yolks with sugar. Sugar can be added to the yolks immediately, but you need to beat well until the mass acquires a milky color and a viscous consistency.

In two steps, combine both masses with sifted flour. Mix gently, you will get a light airy dough.

Line the bottom of the mold with parchment paper, do not oil the edges. Transfer the dough into a mold and send it to a preheated oven to 180 ° C for 30 minutes.

You get this biscuit:

You can bake a biscuit in any form, because its type, shape and size of the biscuit do not play a role in this dessert. Biscuit for dessert "Three milk" can be cut or crumbled.

Preparation of impregnation "Three milk"

For cooking delicious toppings the most important thing is to choose a quality condensed milk. This is especially true for boiled condensed milk. Look for good condensed milk, similar in taste and consistency to the one that our mothers once cooked for several hours in a row. There will be no good from "condensed milk-butterscotch".

V original recipe concentrated milk is used. It's like this unsweetened milk, from which part of the liquid has been removed, and, accordingly, density has been added. Such milk is thicker than ordinary milk, but less fat than cream, the fat content of concentrated milk is 7-8%. Concentrated milk is not often found on supermarket shelves, so use baked milk or low-fat cream from the available analogues.

Mix condensed milk with boiled milk until smooth, add concentrated / baked milk and mix again.

Dessert coating preparation

The topping will be a creamy, slightly sweet cream cheese.

To prepare the cream, place the cream in a narrow and tall dish, I use a measuring cup or a cylindrical blender bowl for whipping. Whip the cream for about 5 minutes, until it becomes noticeably thicker and has increased in volume.

For the preparation of dense cream cheese, only heavy cream is suitable.

Add curd to whipped cream butter cream and powdered sugar, mix.

The cream is ready to cover the dessert.

Assembling and serving the dessert "Three Milks"

Dessert can be served in the form of separate portioned bowls or jars, or it can be made in one glass container. Opt for clear glass so you can see how delicious and soaked this dessert is.

Put the crushed biscuit on the bottom of the dish. It doesn’t matter how you crush the biscuit, the more pieces there are, the better it will soak, and if you want its “bakery texture” to be felt, leave large pieces.

Each serving will need about 3 tbsp. impregnation to cover the biscuit.

Cover dessert with cream cheese. Sprinkle with lemon chips on top, and if you have summer now, then with berries.

100 g
Sugar - 150 g
Baking powder - 10 g
Soda - 5 g
Cocoa - 15 g
Coconut milk - 200 g
Condensed milk - 200 g
Milk - 250 g

Mexico and Nicaragua, even Venezuela, call themselves the country of creation of this dessert. We don’t care about this at all, the main thing is why the dessert has become so popular and famous. In fact, it is always the simplest biscuit, which is soaked in a mixture of different types of milk! But we will go further! Let's cook first chocolate biscuit, which will look like a washcloth - fantastically airy, with huge pores. Thanks to them, they will gratefully absorb the milk mixture, which we also complicated by combining regular milk with coconut and condensed milk. The idea is that the biscuit sponge takes this mixture into itself and gives you incredible pleasure! You get, literally, wet, not just juicy, dessert!! All types of milk reinforce each other, make the overall composition brighter and richer. And coupled with the tart taste of chocolate - you get bliss!

Even the ritual of eating this dessert is addictive, with a serious fork you break off a new and new piece of biscuit and decide for yourself how juicy to put it in your mouth. You can only lightly soak it in the impregnation at the bottom of the plate, or you can make it so that you send yourself a juicy milk mixture with a chocolate aftertaste. One thing is bad, the line of lifelong addiction to it is so thin that, most likely, you will break it. But I warned you!

Separate the proteins from the yolks (4 pcs).

Gather together and sift all dry ingredients: flour (100 g), baking powder (10 g), soda (5 g) and cocoa (15 g). I will not tire of repeating, cocoa is preferably alkalized, why - read here! To make the mass homogeneous, mix the ingredients with a whisk before sifting.



Beat sugar (75 g) with yolks until white and ribbon state. Do not be lazy here, beat until the mass turns white and grows in volume.

Proteins (4 pcs.) Beat with a mixer until a lush foam, add 75 grams of sugar, beat until stable peaks, be sure to start beating at a low speed and gradually increase it to the maximum. It is convenient for me to beat eggs in a narrow glass, so the whisks of a hand mixer practically touch the walls and bottom, which means that the entire mass of proteins is involved in whipping. This saves time by 2-3 times compared to using wide cups.

Add a third of the protein mass to the yolks. Mix gently with a silicone spatula, from bottom to top.

After that, add another third of the proteins and half of the dry ingredients. Again, work only with a spatula and very carefully.

At the end, add the remaining proteins and dry ingredients, mix the dough until smooth. It should be so lush and airy that it looks more like foam.

Transfer the dough into a mold (or ring). I took a ring with a diameter of 18 cm, put it on a silicone mat and did not coat the walls. If using single or springform pans, line the bottom with parchment paper. Let the dough stand on the table for 15 minutes.

Then put in the oven, preheated to 160 degrees, top-bottom mode. Readiness is determined with a skewer, it took me 45 minutes.

When the biscuit had cooled, I cut it out of the ring with a knife. Why do we work so casually, because the dessert is portioned, I will cut parts out of it and serve in sauce, so the aesthetics of the side walls are not important here.

The biscuit should be extremely fluffy, like a sponge, with large pores and elastic in texture.

Now impregnation. These are three milks. I combined regular milk (250g), coconut milk (200g) and condensed milk (200g) together. You can use any proportions and ingredients to your taste. It is important here that the sauce has the consistency of thick kefir, so that it envelops the dessert, and not just flows down. Coconut milk gives a special piquancy to the taste, makes it unusual.

It's simple, connect together with a whisk. Cut the workpiece into the desired portions, pour the impregnation into a narrow tall bowl, so that your desserts can be FULLY dipped into it (in extreme cases, half, then turn over and dip again. Give the Three Milk dessert 40-50 seconds, after which take it out and serve with a good fork!



Serve it with a glass of barely warm milk or hot cocoa, believe me, hardly anyone will remain indifferent!

Just feel this incredible super juiciness!

Of course, most housewives are already thinking how to make a cake out of this biscuit, no need !! This biscuit is completely unsuitable for this purpose, it is porous, but dry and very resilient, this is great for the idea of ​​\u200b\u200bsoaking and serving right away, but it will not work at all in a cake. Better take the proven One-Two-Three or Dark Larry, it will be much tastier and more correct! In this recipe, you can replace all cocoa with flour (1: 1), and instead of regular milk, take fruit drinking yogurt, you get a completely different story!

Instead of one ring, you can use portion forms, even cupcake cells, why not - this is your story.

If you wrap the biscuit in plastic wrap and put it in the fridge, you can enjoy it for five days!!

• Eggs - 4 pcs
• Flour - 100 g
• Sugar - 150 g
• Baking powder - 10 g
• Soda - 5 g
• Cocoa - 15 g
• Coconut milk - 200 g
• Condensed milk - 200 g
• Milk - 250 g

I love traveling because it always broadens my horizons. It doesn't matter at all whether you are going to gastronomic France, cosmopolitan Hong Kong or relaxed Spain, there is a place for discoveries everywhere! So in Perm I tried the dessert Three Milk (Thres Leches).

Mexico and Nicaragua, even Venezuela, call themselves the country of creation of this dessert. We don’t care about this at all, the main thing is why the dessert has become so popular and famous. In fact, it is always the simplest biscuit that is soaked in a mixture of different types of milk! But we will go further! First, let's prepare a chocolate biscuit that will look like a washcloth - fantastically airy, with huge pores. Thanks to them, they will gratefully absorb the milk mixture, which we also complicated by combining regular milk with coconut and condensed milk. The idea is that the biscuit sponge takes this mixture into itself and gives you incredible pleasure! You get, literally, wet, not just juicy, dessert!! All types of milk reinforce each other, make the overall composition brighter and richer. And coupled with the tart taste of chocolate - you get bliss!

Even the ritual of eating this dessert is addictive, with a serious fork you break off a new and new piece of biscuit and decide for yourself how juicy to put it in your mouth. You can only lightly soak it in the impregnation at the bottom of the plate, or you can make it so that you send yourself a juicy milk mixture with a chocolate aftertaste. One thing is bad, the line of lifelong addiction to it is so thin that, most likely, you will break it. But I warned you!

Andrey Rudkov

If you need any ingredient, confectionery equipment and equipment, go to my store - dvemorkovki.ru. I plan that it will become the most convenient store for those who love to cook. An up-to-date showcase, many payment and delivery methods (all over the world), I have my own store in Moscow and the goods that I select myself and the ingredients that I use on the blog. Come in!

Separate the proteins from the yolks (4 pcs).

Proteins (4 pcs.) Beat with a mixer until a lush foam, add 75 grams of sugar, beat until stable peaks, be sure to start beating at a low speed and gradually increase it to the maximum. I like to beat eggs in narrow measuring cup, so the whisks of a hand mixer practically touch the walls and bottom, which means that the entire mass of proteins is involved in whipping. This saves time by 2-3 times compared to using wide cups.

After that, add another third of the proteins and half of the dry ingredients. Again, work only with a spatula and very carefully.

At the end, add the remaining proteins and dry ingredients, mix the dough until smooth. It should be so lush and airy that it looks more like foam.

Transfer the dough into a mold (or ring). I took metal ring with a diameter of 18 cm, put it on silicone mat and did not coat the walls. If using single or springform pans, line the bottom with parchment paper. Let the dough stand on the table for 15 minutes.

Then put in the oven, preheated to 160 degrees, top-bottom mode. He will rise well. Readiness is determined with a skewer, it took me 45 minutes.

When the biscuit had cooled, I cut it out of the ring with a knife. Why do we work so casually, because the dessert is portioned, I will cut parts out of it (an 8 cm ring works well) and serve in sauce, so the aesthetics of the side walls are not important here.

The biscuit should be extremely fluffy, like a sponge, with large pores and elastic in texture.

Now impregnation. These are three milks. I combined regular milk (250g), coconut milk (200g) and condensed milk (200g) together. You can use any proportions and ingredients you like. It is important here that the sauce has the consistency of thick kefir, so that it envelops the dessert, and not just flows down. Coconut milk gives a special piquancy to the taste, makes it unusual.

It's simple, connect together with a whisk. Cut the workpiece into the desired portions, pour the impregnation into a narrow tall bowl, so that your desserts can be FULLY dipped into it (in extreme cases, half, then turn over and dip again. Give the dessert 40-50 seconds, then take it out and serve with a good fork!

“It will be much tastier and more correct! In this recipe, you can replace all cocoa with flour (1: 1), and instead of regular milk, take fruit drinking yogurt, you get a completely different story!

Instead of one ring, you can use portion forms, even cells for cupcakes, why not - it's your imagination.

Storage.

If you wrap the biscuit in plastic wrap and put it in the fridge, you can enjoy it for five days!!

Biscuit.

Like all whipped biscuits, it is very capricious. For many, it settles, most likely, it was necessary to keep it in the oven a little longer.

Some interesting stories from my travels

(No. 5 in Asia and No. 46 in the world according to Worlds50Best, Singapore, November 2015)

(Four Seasons, Hong Kong, February 2016)

(by Worlds50Best, Tarte, Singapore, May 2016)

(Hong Kong, February 2016)

(Hong Kong, two Michelin stars)

Dessert "Three milks" - a pie originally from Latin America. Represents classic biscuit, soaked in Dulce De Leche caramel sauce. Juicy, flavorful and insanely delicious. Will not leave indifferent neither you nor your guests. If the sauce remains after making the dessert, it can be used as an addition to pancakes, toast, pancakes or cheesecakes. The cake itself is prepared quite simply, the most difficult thing is to wait until it is infused for 5-6 hours in the refrigerator. Recipe from the book.

Publication author

Born and raised in the city of Almaty. Currently lives in the capital of Kazakhstan, the city of Astana.
Twice mother and loving wife. He cooks with great pleasure for the family and tries to pamper loved ones. homemade cakes from day to day. Passion for food photography smoothly turned into a full-time job and now Anya successfully photographs for herself, developing her blog on Instagram, and also takes pictures with pleasure. step by step recipes and sells his photos on photo stocks.

• Recipe author: Anya Kolesnikova
• After cooking, you will receive 8
• Cooking time: 2 hours

Ingredients

• 1 liter milk
• 1 vanilla pod
• 250 gr sugar
• 1/2 tsp soda
• 1 tbsp water
• 125 ml milk
• 50 gr butter
• 3 pcs. egg
• 200 gr sugar
• 1 tsp vanilla sugar
• 200 gr wheat flour
• 5 gr dough baking powder
• 1/8 tsp salt
• 200 ml milk
• 150 ml cream 20%

Cooking method

Prepare the ingredients.

Cut the vanilla, take out the seeds and put in a bowl with milk and vanilla pod. Bring to a boil over high heat (slightly above medium, small bubbles will start to appear around the edges).

Take out and discard the vanilla pod, add sugar to the milk. Dilute soda in 1 tbsp. water and add to milk. Cook, stirring occasionally, for about 60-90 minutes, until the mixture thickens. The color of the sauce should resemble classic caramel.

Pour into a jar and cool completely. As it cools, the sauce will thicken a little more.

Turn on the oven to heat up to 180 degrees. Prepare a biscuit: in a saucepan, combine milk and butter, heat until the butter is melted (do not need to bring to a boil), cool to room temperature.

Using a mixer, beat eggs with sugar and vanilla sugar to a lush white mass (6-7 minutes).

Sift flour with salt and baking powder. Add a third of the flour, mix gently with a spatula from top to bottom. Then add a third of milk with butter, mix again with a spatula. In this way, mix in all the flour and milk-butter mixture.

Prepare a detachable baking dish with a diameter of 18 cm. Cover the bottom of the form with baking paper, grease the sides with butter.

Pour the batter into a baking dish. Bake 40-50 minutes. Readiness to check with a toothpick - it should come out of the middle of the biscuit dry.

Allow the biscuit to cool slightly in the mold, then carefully remove it.

Mix all the ingredients for the filling - 130 grams of Dulce De Leche sauce, cream and milk, mix well.

Put the biscuit in a pan slightly larger than it in diameter. Pierce the biscuit with a knife over the entire area and gradually pour out the entire filling. Cover and let it brew for at least 5-6 hours in the refrigerator.

Decorate as desired and serve.

Dessert Three milk ready. Bon Appetit!

A dessert in which you want to "burrow" deeper and deeper, when, without the slightest hesitation, one spoon is replaced by another. Why "three milks" and what is the secret ingredient, read all the details below ↓

Such favorite products from childhood as condensed milk, plain and boiled, turn into impregnation for biscuit, but not without secret ingredient:) One of the main ingredients here is concentrated milk. It gives the same gentle, and at the same time, a distinct milky taste. I highly recommend concentrated milk as an impregnation for cake biscuits. Such milk is sold in a can next to its "relatives" - condensed and boiled condensed milk. If you have never tried concentrated milk, you should definitely try it. Perhaps it will inspire you to create other desserts based on it.

Ingredients:

(for 5 servings)

classic biscuit

(on the form d.18-20 cm)

180 g sugar

230 g flour

2 tsp baking powder

1 tsp vanilla essence or vanilla sugar

A pinch of salt

impregnation:

Half a can of condensed milk (200 g)

Half a can of boiled condensed milk (180 g)

Half a can of concentrated milk (160 g)

cream cheese cream:

180 g curd cheese

200 ml cold heavy cream (30-35%)

40 g powdered sugar

grated chocolate

For biscuit:

1. Separate the egg whites from the yolks. In a clean bowl free of water or fat, beat egg whites with a pinch of salt at medium speed. Add half the sugar (90 g) and beat at high speed until stiff peaks form. If you turn the bowl upside down, well-beaten egg whites will not spill out.

2. In a separate large bowl, mix the yolks with the remaining half of the sugar, vanilla essence or vanilla sugar. Beat until fluffy mass for 3-4 minutes.

3. Add the whites to the yolks in several steps, each time gently stirring with a spatula in one direction.

4. Measure flour and sift together with baking powder. Add flour to the mass in small portions, stirring. Mix the dough until all ingredients are combined. Do not knead for a long time.

5. Prepare the form: cover the bottom and sides baking paper. Pour the dough, smooth the surface. Bake the cake in a preheated oven at 180 degrees for 35-40 minutes. Check for readiness with a wooden skewer.

6. Leave the finished biscuit for 10-15 minutes in the oven with the door ajar. Remove the cake from the mold and cool on a wire rack to room temperature. Biscuit wrap cling film and leave in the refrigerator overnight.