Three Milks Cake

Ingredients:

Sponge cake

• 200 g of premium flour, plus a little extra for dusting
• 1 teaspoon baking powder
• 0.5 tsp coarse salt
• 120 g of butter at room temperature
• 230 g of sugar
• 5 eggs
• 1.5 tsp vanilla extract

Impregnation for biscuit

• 350 gr. concentrated milk
• 400 gr. condensed milk
• 1 cup of drinking cream 10%

Cream

• 2 cups heavy cream 33%
• 230 g of sugar
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 175°C. Grease and flour a 22x32cm baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt.
   
   Place the butter in the bowl of a stand mixer. Beat it with the paddle attachment on medium speed for 1 minute until fluffy. Reduce the speed and gradually add the sugar over 1 minute. Stop the mixer if necessary and scrape down the sides of the bowl.
3. Add the eggs one at a time and mix well. Add the vanilla extract and mix again. Fold the flour into the batter in 3 stages and mix. Pour the batter evenly into the prepared pan. It should look like a small amount. Bake the cake on the middle rack of the oven for 20-25 minutes, until lightly golden and the internal temperature reaches 93°C (205°F).
4. Place the cake pan on a wire rack to cool for half an hour. Then, using a toothpick or fork, poke holes all over the surface of the cake. Let it cool completely and prepare the soaking mixture.
   
   In a liter measuring cup, combine all the condensed milk and heavy cream. Then pour the mixture over the cake. Refrigerate the cake overnight.

5. Cake cream

   
   In the bowl of a stand mixer, combine the heavy cream, vanilla extract, and sugar. Using the whisk attachment, beat the mixture on low speed until stiff peaks form. Increase the mixer speed to medium and continue beating until the frosting thickens. Spread the frosting over the cake and refrigerate to set.