I got this recipe from Cooks Country & made a few minor changes for my taste.
This is one of the desserts I made for Easter 2014 dinner. I used Vanilla Bean Paste instead of Extract, & also added Butter flavored Extract. This was my first time making a 3 milk cake, & wanted to use a tried & true recipe.
My husband fell in love with it. I did use White Lily Flour, a much softer & lighter AP flour. I also added Fresh sliced strawberries, which we thought added extra texture & flavor. We loved it,& I will be making it again real soon. My hubby complimented it without me asking so it was good.
1Please note I am listing what I used in this recipe as well as the baking time. The suggested time for baking was 35 minutes, but mine took 51 minutes before the center was no longer wiggly in the center. My oven is a Maytag. So baking times may vary. POSITION RACK TO CENTER OF OVEN AND PREHEAT OVEN TO 325 DEGREES F.
2Pour can of condensed milk into a medium size microwaveable bowl, then cover tightly with saran wrap. Set microwave to low setting, I set mine on #4, then microwave for 3-5 minutes, remove saran wrap, stir, and cover tightly again with a new piece of wrap.(This prevents moisture from forming on the inside of the bowl. Return to oven on low for another 3 -5 minutes. Remove wrap, and stir, if need be ,add a third wrap of saran and continue to cook over low another 3 minutes or so until milk mixture becomes thick and caramel color, a total of 9 to 15 minutes. Mine took 9 minutes. Remove from microwave.
3Slowly whisk in evaporated milk, whipping cream and vanilla bean paste or extract into the thickened condensed milk, till blended. Set aside till needed.
4Spray a 13X9 inch baking dish with Bakers Joy (my choice, or grease dish with butter and dust with flour. Set aside till needed.
5Add flour, salt & cinnamon to a medium size bowl, & whisk to blend together. Set aside till needed. Heat the butter & milk in a small sauce pan over medium low heat until butter is melted; then set aside away from heat. Crack eggs into separate bowl, and gradually add sugar while beating the eggs till well blended and lemon colored, and mixture becomes glossy about 5-7 minutes.
6Reduce the mixer speed and slowly add the cooled milk and butter mixture, all the while beating to blend. Then add the vanilla bean paste, & butter extract, then blend together.
7Slowly add the flour mixture in 3 intervals, beating well after each addition, scrape down sides of bowl as needed.
8Now pour into prepared baking dish. I chose to use a glass dish. Bake until toothpick inserted into center comes out clean about 35 minutes, (mine took 51 minutes total before center was no longer giggly. I added additional time in 5 to 7 minutes intervals checking after each time lapse.
9Allow cake to cool for 15 minutes on a wire rack. Then poke holes into cake in half inch increments till the entire cake has been punched.
10Slowly pour the 3 milk mixture over cake allowing milk to seep into cake.
11Allow to sit out at Room temperature about 15 minutes. Then cover with saran wrap & refrigerate at least 3 hours or preferably over night.
12For the FROSTING: Remove cake about 1/2 hour before you are ready to serve. To a medium size bowl add the whipping cream corn syrup and vanilla extract or vanilla bean paste, and beat until soft peaks form, then spread over top of cake. Add fresh fruit if desired. I used fresh sliced strawberries.
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