Three Milks with Mantecada


– 2 Tía Lulú Mantecada of 350gr

– 1 can of evaporated milk

– 1 can of condensed milk

– 1 can of milk cream

– 1 cup of liquid milk

– 3 egg whites

– 5 tablespoons of sugar

– 1 teaspoon ground cinnamon


Mantecada Tía Lulú 350gr will replace the sponge cake so let’s go to the preparation of the cream three milks. In a bowl, mix evaporated, condensed and liquid milk with the cream of milk. Refrigerate until necessary.

The next step is to prepare the meringue. Beat the whites until stiff, at this point add the sugar and continue beating until they are incorporated.


Take the Tía Lulú Mantecada, open some small holes with a fork and immerse the mixture of three milks, crown the dessert with the meringue and decorate with a little cinnamon powder. Refrigerate for about 15 minutes before serving.


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