You'll forget about regular sponge cake. "Three milk cake" tastes even better

The outcome of the classic sponge cake can vary greatly due to a multitude of factors - from the temperature of the ingredients to the capabilities of the oven. Luckily, we have a simple recipe for a cake that outshines the traditional sponge cake. Don't waste any time in gathering the ingredients needed to prepare this delightful "three milk" cake.

The "three milk" cake, or Pan tres leches, originates from Mexico where it enjoys immense popularity. The origin of the name is quite straightforward. The cake is characterized by the three types of milk used to soak the baked cake: condensed milk, regular milk, and cream.

Ingredients:

• 2 cups of flour,
• 4 eggs,
• 1 cup of sugar,
• 1 cup of milk,
• 0.25lb of butter,
• 3 teaspoons of vanilla extract,
• 2 teaspoons of baking powder,
• A pinch of salt,
• 1/4 teaspoon of either ground nutmeg or cardamom,
• 1.27 cups of sweetened condensed milk,
• 1.57 cups of unsweetened condensed milk,
• 0.8 cups of 30% cream,
• 1.27 cups of 36% whipping cream,
• 1 tablespoon of powdered sugar.

Instructions:

1. Melt the butter and mix it with the milk, then let the mixture cool.
2. Sift the flour with the baking powder, cardamom, salt, and nutmeg.
3. Whisk the eggs with sugar and vanilla extract until fluffy. Gradually add the dry ingredients and the milk-butter mixture alternately, ensuring each addition is well mixed before adding the next.
4. Pour the batter onto a baking sheet and bake at 320°F for 40 minutes.
5. In the meantime, combine the condensed milk, cream, and vanilla extract.
6. Once the cake is baked, remove it from the oven and pierce it in several places with a skewer.
7. Slowly drizzle the cake with the milk mixture, using a teaspoon. Allow the cake to cool before refrigerating it.
8. Whip the cooled cream with powdered sugar until stiff peaks form and spread it over the cake. Finally, dust the finished cake with either cinnamon or almond flakes before serving.