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Clásico Three Milk Cake

Clásico Three Milk Cake
Makes:
12
Prep Time:
20
minutes
Total Time:
65
minutes
based on
1 reviews
Clásico Three Milk Cake is a classy version of the traditional Tres Leches cake so popular throughout the Latin world. In this recipe, coffee flavors and a touch of brandy give this amazing dessert a flair that your guests will be talking about for a long time.

In this recipe:



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Ingredients:

  • CAKE
  • 6 large egg whites
  • 1/2 cup granulated sugar, divided
  • 6 large egg yolks
  • 1 cup all-purpose flour, sifted

  • CREAM
  • 1 can (14 oz.) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1 can (7.6 fl. oz.) NESTLÉ Media Crema
  • 2/3 cup evaporated milk
  • 1/4 cup brandy
  • 2 tablespoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules, dissolved in 2 tablespoons warm water
  • 1 teaspoon vanilla extract

  • TOPPING
  • 1 cup whipping cream
  • 2 tablespoons granulated sugar
  • 2 teaspoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • 1/2 teaspoon vanilla extract

Directions:

PREHEAT oven to 375° F. Grease and flour 9-inch springform pan.

FOR CAKE:
BEAT
egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.

BAKE for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.

FOR CREAM:
COMBINE
sweetened condensed milk, media crema, evaporated milk, brandy, coffee mixture and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Place cake on baking sheet with sides. Pour 2 cups of cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Repeat process with remaining cream.

FOR TOPPING:
BEAT
cream, sugar, coffee granules and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and side of cake.


Reviews:

Review This Recipe
  •  Star(s)

    Maree

    mrs. Maree F-Allaham from Houston, Texas

    the best Tree Milk Cake, my family and friends "love it" and ask for it all the time...I have shared the recipe with friends.. Thank you also for the additional recipes provided

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 410
  • Calories from Fat: 170
  • Total Fat: 19g (30% of DV)
  • Saturated Fat: 11g (57% of DV)
  • Cholesterol: 160mg (54% of DV)
  • Sodium: 120mg (5% of DV)
  • Carbohydrates: 46g (15% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 37g
  • Protein: 9g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Clásico Three Milk Cake

Ingredients

  • CAKE
  • 6 large egg whites
  • 1/2 cup granulated sugar, divided
  • 6 large egg yolks
  • 1 cup all-purpose flour, sifted

  • CREAM
  • 1 can (14 oz.) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1 can (7.6 fl. oz.) NESTLÉ Media Crema
  • 2/3 cup evaporated milk
  • 1/4 cup brandy
  • 2 tablespoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules, dissolved in 2 tablespoons warm water
  • 1 teaspoon vanilla extract

  • TOPPING
  • 1 cup whipping cream
  • 2 tablespoons granulated sugar
  • 2 teaspoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • 1/2 teaspoon vanilla extract

 

Directions

PREHEAT oven to 375° F. Grease and flour 9-inch springform pan.

FOR CAKE:
BEAT
egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.

BAKE for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.

FOR CREAM:
COMBINE
sweetened condensed milk, media crema, evaporated milk, brandy, coffee mixture and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Place cake on baking sheet with sides. Pour 2 cups of cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Repeat process with remaining cream.

FOR TOPPING:
BEAT
cream, sugar, coffee granules and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and side of cake.

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