This classic Spanish desert is commonly made with sponge or butter cake that’s soaked in a mixture of “Three Milks” (the English translation of its name), evaporated, sweetened condensed and heavy cream. The desert is often finished with whipped cream.
A friend shared his family’s version. They substitute heavy cream with coconut milk. Another twist, they make theirs with store bought white or yellow “boxed” cake and top with Kraft’s© Cool Whip, whipped topping. My personal preference is traditional whipped cream but your choice.
I used a 9” by 9” pan and a 10” x 13” baking pan also works well and makes a little thinner cake. Regardless which width and length, find a pan with higher sides so the total space inside (volume) will accommodate the risen cake and the three milks.
The yellow box cake I used also contains pudding and produces a surprisingly tasty and moist cake.
Results, an incredibly super moist and delicious cake and very easy to make.
Three milks
Whipped Cream