Three Milk Cake with Strawberries
Votes: 2
Time: 2 hours 40 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Lashida Perry has created thousands of Valentine's Day desserts in her career. She was the executive pastry chef at the Four Seasons for nearly a decade, runs her own culinary company, Queen of Flavor, in Long Beach, California, and regularly appears on the Food Network Kitchen app with her wonderful pies and cakes. "After 16-plus years as a pastry chef, I felt like I needed a change of pace for Valentine's Day," says Lashida. Don't expect traditional chocolate lava cakes. For this dessert, she chose unexpected flavors. Lashida decided to try a strawberry twist on tres leches (three milks). Who says no to strawberry milk?
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 0.5 cups premium flour
- 1/4 teaspoon salt
- 5 large eggs
- 0.5 cup granulated sugar
- 1.5 tsp vanilla extract
Strawberry sauce
- 1.5 cups strawberry milk
- 1 cup heavy cream
- 0.5 cups condensed milk with sugar
- 1/4 cup frozen strawberry concentrate (thawed) or strawberry syrup
Whipped cream
- 1/4 cup freeze-dried strawberries
- 1 cup heavy cream
- 0.5 cup powdered sugar
- 1/4 tsp lemon extract
- Sliced strawberries, for garnish
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Recipes with similar ingredients: premium flour, eggs, sugar, vanilla extract, strawberry milk, cream, condensed milk, strawberry syrup, dried strawberries, powdered sugar, lemon essence, strawberry
Cooking the dish according to the recipe:
Prepare the cake:
Preheat oven to 350°F (175°C). Spray a 9 x 13-inch (22 x 32 cm) baking dish with cooking spray. Sift flour and salt into a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Add the vanilla extract. Gently but quickly fold in the flour mixture with a silicone spatula and knead into a dough. Pour the batter into the baking dish and spread it evenly.- Bake the crust until it springs back when lightly pressed, 25-30 minutes. Let cool for 30 minutes.
Prepare the strawberry sauce:
Combine the strawberry milk, heavy cream, condensed milk, and strawberry concentrate in a large bowl and mix thoroughly. Prick the cake several times with a fork, then slowly pour the strawberry sauce over it. Refrigerate for at least 1 hour.Prepare whipped cream:
Puree the freeze-dried strawberries in a food processor until they form a powder. Combine the heavy cream, powdered sugar, and strawberry puree in a large bowl and beat with a mixer on medium-high speed until medium peaks form, about 2 minutes. Add the lemon extract.- Cover the cake with whipped cream and garnish with strawberries. Refrigerate until ready to serve.
Author of the recipe - Lashida Perry
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