🛒 Ingredients
- 6 eggs
- 200g sugar
- 200g flour
- 1 tsp baking powder
- 1 can sweetened condensed milk (397g)
- 1 can evaporated milk (370ml)
- 250ml heavy cream
- 4 egg whites (for meringue)
- 180g sugar (for meringue)
👨🍳 Step-by-step instructions
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Bake a classic sponge cake at 180°C for 30-35 minutes.
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Pierce the cake several times with a fork.
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Mix the three milks and pour over the cooled cake.
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Refrigerate for 4 hours to allow full absorption.
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Prepare Italian meringue: pour sugar syrup at 118°C over stiffly beaten egg whites.
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Cover the cake with meringue and optionally torch with a kitchen blowtorch.
💡 Chef's tip
Pierce the cake generously: the more it absorbs, the better the texture. Use cold cream—it whips more easily and holds better. Prepare at least 4 hours ahead, overnight is ideal.
📝 Our take
Mexican three-milk cake is one of those foolproof desserts that actually improves overnight. Make it the day before and it will be perfect the next day—the sponge absorbs all three milks completely and the texture becomes something between a very moist cake and a cold pudding. The whipped cream on top must be unsweetened: the cake itself is sweet enough.
🍷 Wine & food pairing
Mexican café de olla coffee, whose cinnamon and piloncillo sugar harmonise perfectly with the cake's sweetness. An aged Cuban or Mexican rum also works as a digestif.
Suggested wine: Ron añejo de México
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