Albanian Three-Milk Sponge Cake

Be the first to rate

(No Ratings Yet)

Loading...

A pillowy vanilla sponge soaked until saturated with evaporated milk, sweetened condensed milk, and cream, then blanketed under a glossy caramel glaze. Albanians claim this chilled cake as their national dessert and serve it cold in neat squares, often dusted with a whisper of cinnamon.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 62 gCarbs
• 0.5 gFiber
• 48 gSugar
• 9 gProtein
• 190 mgSodium
• 280 mgPotassium
• 220 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the sponge

• 5 large eggs, separated, room temperature
• 1 cup (200 g) granulated sugar
• 1 cup (125 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt

For the three-milk soak

• 1 can (12 oz / 354 ml) evaporated milk
• 1 can (14 oz / 396 ml) sweetened condensed milk
• 1 cup (240 ml) heavy cream
• 1 teaspoon vanilla extract

For the caramel topping

• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 1/2 cup (120 ml) heavy cream
• 2 tablespoons unsalted butter
• 1/4 teaspoon fine sea salt

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan, line the bottom with parchment, and dust lightly with flour.
2. In a large bowl, beat the egg yolks with the sugar on medium-high speed until pale, thick, and ribbony, about 4 minutes. Beat in the vanilla.
3. Sift the flour, baking powder, and salt over the yolk mixture and fold gently with a spatula until just combined and no streaks remain.
4. In a clean bowl, beat the egg whites to stiff, glossy peaks. Fold them into the batter in three additions, working softly so the batter stays airy.
5. Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 15 minutes, then turn out and cool completely.
6. Whisk the evaporated milk, condensed milk, heavy cream, and vanilla together. Place the cooled sponge back into the pan (or in a deep dish) and poke 30 to 40 holes across the surface with a skewer. Slowly pour the milk mixture over the cake, pausing to let it absorb. Cover and refrigerate for at least 6 hours, preferably overnight, until the cake is saturated through.
7. Make the caramel: combine the sugar and water in a heavy saucepan over medium heat. Swirl gently (do not stir) until the syrup turns a deep amber color, about 8 minutes. Remove from heat and carefully whisk in the cream, butter, and salt; the mixture will bubble vigorously. Return to low heat and whisk smooth for 1 minute, then let cool until just warm and pourable.
8. Pour the warm caramel over the chilled cake and tilt the pan to spread it evenly across the surface. Return to the refrigerator for 30 minutes so the glaze sets.
9. Cut into 8 squares with a thin, sharp knife (wipe the blade between cuts) and serve very cold, optionally dusted with ground cinnamon.

Cook’s Notes

• Room-temperature eggs whip to nearly triple the volume of cold eggs, giving the sponge its signature lift.
• Do not shorten the overnight soak; the cake should feel heavy and spoon-soft, with no dry spots when sliced.
• Swirl, never stir, the sugar and water while making the caramel to prevent crystallization.
• Run your knife under hot water and wipe it dry between slices for clean, picture-perfect squares.
• For a lighter finish, replace half the caramel with softly whipped cream spread over the chilled cake just before serving.

You might also like

European

Albanian Meatballs

European

Albanian Lamb Head Soup with Garlic Vinegar

European

Albanian Fried Dough Fritters with Feta and Honey

European

Albanian Baked Peppers with Tomatoes and Feta