A staple dessert in Mexican kitchens for generations, this cake gets its name from the three types of milk—evaporated, sweetened condensed and heavy whipping cream—that create its moist and tender texture.
—TASTE OF HOME TEST KITCHEN
PREP: 45 MIN. • BAKE: 20 MIN. + CHILLING • MAKES: 10 SERVINGS
4 large eggs, separated
2/3 cup sugar, divided
2/3 cup cake flour
Dash salt
3/4 cup heavy whipping cream
3/4 cup evaporated milk
3/4 cup sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon rum extract
TOPPING
1 1/4 cups heavy whipping cream
3 tablespoons sugar
Dulce de leche, optional
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a 9-in. springform pan with parchment paper; grease paper.
2. Meanwhile, preheat oven to 350°. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour, a third at a time.
3. Add salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a third of the whites into batter, then fold in remaining whites. Gently spread into prepared pan.
4. Bake until top springs back when lightly touched, 20-25 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
5. Place cake on a rimmed serving plate. Poke holes in top with a skewer. In a small bowl, mix the whipping cream, evaporated milk, sweetened condensed milk and extracts; brush slowly over cake. Refrigerate, covered, for 2 hours.
6. For topping, beat cream until it begins to thicken. Add sugar; beat until peaks form. Spread over top of cake. If desired, top with dulce de leche just before serving.