This is not the first time I bake 3 leches (3 milks in English). The name comes from the fact that three type of milks are used in this recipe; condense milk, evaporated milk and whipping cream. It is very popular in Venezuela and the rest of Latin America.The first time I baked it for my neighbors down the road as a trial before a baking competition at work. The 2nd time was for the baking competition we had set up at the office and the last time was for some Venezuelan friends who came to have a Venezuelan dinner. Ok, my version is very simple and It does not compare to what you can get back at home but I’m trying to catch up. I’ve used this recipe so far and It doesn’t disappoint. Here’s how I make it.
The recipe is taken and adapted by Dona Martha’s blog.
For the Sponge:
– 4 Eggs
– 3/4 cups flour – I used self raising
– 3/4 cups sugar
– Double cream. 1 small pot
For the cream:
– 400g/14oz can sweetened condensed milk
– 400g/14oz can evaporated milk
200ml/7floz double cream
For the sponge:
Preheat the oven to 180C (350F). Separate the eggs. In a bowl, Beat the eggs white until stiff peaks form when the whisk is removed. Add eggs yolk, one by one slowly and then add sugar. Add the flour now. Pour the mix into a cake tin and place in the oven for 15-20 mins.
For the cream:
As easy as beat together the condensed milk, evaporated milk and cream.
When the cake is done. Take it off the oven and pierce it all over the top with skewers sticks & pour the creamy sauce you made earlier.
For the topping, simply whisk the double cream until thick and decorate with it. Put in the fridge to chill and Enjoy!