Este bolo três leites é uma sobremesa latino-americana que conquistou os paladares portugueses pela sua textura incrivelmente húmida e sabor intenso a leite. A técnica especial de criar uma cavidade no bolo para receber a mistura dos três tipos de leite resulta numa experiência única, onde cada garfada é uma explosão de cremosidade e doçura equilibrada.

Ingredientes

  • 6 ovos (gemas e claras separadas)
  • 1 chávena de açúcar
  • 1 chávena de farinha peneirada
  • 0,4 l de leite condensado
  • 320 g de leite evaporado
  • 1 chávena de leite meio gordo

Preparação

  1. Bater as 6 gemas com 1 chávena de açúcar até obter uma mistura homogénea e esbranquiçada.
  2. Numa outra tigela, bater as 6 claras em castelo.
  3. Envolver as claras no preparado de gemas com a ajuda de uma espátula.
  4. Peneirar 1 chávena de farinha e misturar cuidadosamente.
  5. Untar um pirex, encher com a massa e levar a forno pré-aquecido a 180ºC até assar.
  6. Depois de assado, retirar o topo do bolo com uma faca, deixando uma margem à volta.
  7. Preparar o molho: misturar numa tigela o leite condensado, o leite evaporado e o leite meio gordo.
  8. Verter o molho sobre o bolo, tapar com película aderente e deixar repousar durante a noite.
  9. No dia seguinte, o bolo terá absorvido todo o molho e estará pronto a servir.

Here’s the English version of this indulgent Latin American favourite below

Three Milk Cake

This decadent Latin American dessert has become a beloved treat worldwide, and for good reason – the combination of three different types of milk creates an incredibly moist, almost pudding-like texture that’s utterly irresistible. The genius of this cake lies in its overnight soaking process, which allows the sponge to absorb every drop of the milk mixture whilst maintaining its structure.

What makes this cake particularly special is the delicate balance between the light, airy sponge and the rich milk mixture. The technique of removing the top crust creates a reservoir for the milk mixture, ensuring maximum absorption whilst preventing overflow. The result is a cake that’s neither too sweet nor too heavy – just perfectly indulgent. For best results, be patient with the overnight resting period; this is when the magic truly happens.

Ingredients

  • 6 eggs (yolks and whites separated)
  • 1 cup sugar
  • 1 cup sifted flour
  • 400ml condensed milk
  • 320g evaporated milk
  • 1 cup semi-skimmed milk

Method

  1. Beat the 6 egg yolks with 1 cup of sugar until you get a smooth, pale mixture.
  2. In another bowl, whisk the 6 egg whites to stiff peaks.
  3. Gently fold the whites into the yolk mixture using a spatula.
  4. Sift 1 cup of flour and carefully fold into the mixture.
  5. Grease a Pyrex dish, fill with the batter and bake in a preheated oven at 180°C until golden.
  6. Once baked, remove the top of the cake with a knife, leaving a border around the edges.
  7. Prepare the sauce: mix the condensed milk, evaporated milk and semi-skimmed milk in a bowl.
  8. Pour the milk mixture over the cake, cover with cling film and leave to rest overnight.
  9. The next day, the cake will have absorbed all the sauce and will be ready to serve.