The origin of this cake, whose name translates as "three milks", is still debated by many, some claim it originates from South America, others from Mexico, Albania and Turkey are also mentioned…

But one thing everyone agrees on - the taste of this delicacy is divine.

Ingredients:

- 6 eggs
- a pinch of salt
- 160 g of sugar
- 180 g of flour
- 1 teaspoon of baking powder

Phil:

- 400 g of sweetened condensed milk
- 2,5 dl sweet sour cream
- 2,5 dl of milk

Caramel:

- 150 g of sugar
- 30 g butter
- 2 dl sweet sour cream
- a pinch of salt

Preparation:

Separate the egg whites from the yolks, then whisk the egg whites with a mixer. Add a pinch of salt and then sugar and stir until the mixture is firm. Then mix the yolks, add flour and baking powder, then mix everything lightly. Pour into a baking tray lined with parchment paper and bake for 15 to 20 minutes in a preheated oven at 200 degrees.
Combine condensed milk, sweet cream and milk. Take the cake out of the pan, then pour a third of the prepared dressing into it. Return the sponge cake to the pan so that the underside is facing up. Remove the baking paper and prick the sponge cake with a fork, then pour over the rest of the topping. Allow to soak for ten minutes, then coat with caramel dressing.

Heat the sugar in a saucepan over medium heat until it melts and becomes beige. Remove the pan from the heat, then add a tablespoon of butter and a pinch of salt. Then add the warmed sour cream, return to the hob and cook for a few more minutes until the syrup thickens to stir. Cool the cake well in the refrigerator.