Three-milk Cake

 From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Three-milk Cake A cake to impress your friends and show off your baking prowess!

  • Butter, for greasing
  • 275g all-purpose flour, plus extra for dusting
  • 1 tbsp baking powder
  • 8 large eggs, separated
  • 230g extra fine sugar
  • 1 tbsp vanilla extract
  • 4 tbsp milk
  • 450g strawberries, hulled and halved, plus extra for garnish
    • For the Cream:
  • 395g condensed milk
  • 150ml evaporated milk
  • 150ml single cream
  • 3 egg yolks
  • 1-2 tbsp brandy
    • For the Toppings
  • 3 egg whites
  • 100g extra fine sugar
  • Juice of ½ lemon
  • 2 tbsp golden syrup
  1. Preheat the oven to 180°C. Grease and line an 11-inch round cake pan.
  2. Sift together the flour and baking powder into a bowl and set aside.
  3. Whisk the egg yolks with the sugar and vanilla extract until ribbons form. Gently fold in the flour and baking powder mixture, alternating with the milk.
  4. Whisk the egg whites in a grease-free bowl until they form stiff peaks, then fold into the mixture.
  5. Pour the batter into the prepared cake pan. Bake for 30-40 minutes or until a cocktail stick inserted into the centre of the cake comes out clean.
  6. Meanwhile, make the cream: Put all the cream ingredients into a blender and process until combined.
  7. Remove the pan from the oven and let cool. Turn out onto a plate, then slice the cake in half into 2 layers. Add the strawberries on top of one layer, then place the second layer on top. Pour the cream over it whilst still warm.
  8. To make the topping:
    1. Put the egg whites, sugar, lemon juice, and syrup into a heatproof bowl set over a pan of barely simmering water. Do not let the base of the bowl touch the surface of the water.
    2. Whisk vigorously until the mixture is fluffy, then remove the bowl from the pan, and continue whisking until a meringue forms.
  9. Cover the cake with the meringue using a spatula and brown the tips of the meringue with a culinary blow torch. Top with strawberries and serve with the cream.