{"id":232,"date":"2026-02-28T00:44:23","date_gmt":"2026-02-28T00:44:23","guid":{"rendered":"http:\/\/localhost\/?p=232"},"modified":"2026-02-28T00:44:23","modified_gmt":"2026-02-28T00:44:23","slug":"homemade-three-layer-milk-lemon-cake-blessed-with-orange-sponge-cake-sweet-and-sour-interweaving-rich-taste-killing-all-desserts","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2026\/02\/28\/homemade-three-layer-milk-lemon-cake-blessed-with-orange-sponge-cake-sweet-and-sour-interweaving-rich-taste-killing-all-desserts\/","title":{"rendered":"Homemade three-layer milk lemon cake, blessed with orange sponge cake, sweet and sour interweaving, rich taste, killing all desserts!"},"content":{"rendered":"
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Tres Lecce Cake <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

-4 eggs<\/p>\n

-1 cup sugar<\/p>\n

-1 cup wheat flour<\/p>\n

-1 tsp baking powder<\/p>\n

-1 can of evaporated milk<\/p>\n

-1 can of condensed milk<\/p>\n

-1 cup whole milk<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

-1 pinch of salt<\/p>\n

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Preparation <\/span><\/p>\n

1. Preheat oven to 180 \u00b0C (350 \u00b0 F) and grease a baking sheet.<\/p>\n

2. In a large bowl, beat the eggs and sugar together until they are bubbly and light in color.<\/p>\n

3. Add sifted flour and baking powder and gently stir until smooth.<\/p>\n

4. Pour the batter into the prepared pan and bake for 25-30 minutes until golden and cooked through.<\/p>\n

5. Meanwhile, in a separate bowl, mix together evaporated milk, condensed milk, whole milk, vanilla extract and a pinch of salt.<\/p>\n

6. After the cake is ready, tie the surface several times with a fork.<\/p>\n

7. Slowly pour the three-milk mixture on the hot cake, making sure that the cake is fully absorbed.<\/p>\n

8. Chill the cake in the refrigerator for at least 2 hours until completely cool.<\/p>\n

9. Serve the refrigerated Tres Lecce cake to the table and enjoy this delicious Latin American dessert.<\/p>\n

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02 <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

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Orange sponge cake \ud83c\udf4a <\/span><\/p>\n

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\ud83d\udcdd Ingredients: <\/span><\/p>\n

3 large eggs<\/p>\n

1 cup sugar<\/p>\n

1\/2 cup vegetable oil<\/p>\n

1 cup fresh orange juice<\/p>\n

Peel of 1 orange<\/p>\n

2 cups wheat flour<\/p>\n

1 tablespoon baking powder<\/p>\n

1\/2 tsp salt<\/p>\n

Rock candy (for decoration, optional).<\/p>\n

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\ud83d\udd14 Description: <\/span><\/p>\n

Step 1: <\/span> Prepare oven and baking sheet.<\/p>\n

-Preheat oven to 180 \u00b0C (350 \u00b0 F). Grease and flour a cake tin about 23 cm in diameter.<\/p>\n

Step 2: <\/span> Mix wet ingredients<\/p>\n

-In a large bowl, beat in eggs and sugar until the mixture is smooth and creamy. Add the vegetable oil, orange juice and orange zest and mix well.<\/p>\n

Step 3: <\/span> Mix dry ingredients<\/p>\n

-In a separate bowl, sift in flour, baking powder and salt. Mix well.<\/p>\n

Step 4: <\/span> Mixed mixture<\/p>\n

-Add the dry ingredient mixture to the wet ingredient mixture little by little at a time and beat with a spatula or whisk until well combined and no lumps form.<\/p>\n

Step 5: Bake <\/span><\/p>\n

-Pour the mixture into the prepared pan and bake for 30-35 minutes until smell-free when inserted through the middle with a toothpick.<\/p>\n

Step 6: Cool and Garnish <\/span><\/p>\n

-Allow the cake to cool in the tin for 10 minutes, then unmold and place on a grid rack to cool completely. If desired, sprinkle with rock sugar before serving.<\/p>\n

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Preparation Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Portions: 8 <\/span><\/p>\n

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Enjoy your orange sponge cake, a fluffy and flavorful dessert that everyone will love. \ud83c\udf4a \ud83c\udf70<\/p>\n

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03 <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

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Irresistible lemon cake <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

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Making a cake <\/span><\/p>\n

2 1\/2 cups medium-gluten flour<\/p>\n

2 1\/2 tsp baking powder<\/p>\n

1\/2 tsp baking soda<\/p>\n

1\/2 tsp salt<\/p>\n

1 cup softened unsalted butter<\/p>\n

2 cups granulated sugar<\/p>\n

4 large eggs<\/p>\n

1\/3 cup fresh lemon juice (about 2 or 3 lemons)<\/p>\n

1 tablespoon lemon zest<\/p>\n

1 tsp vanilla extract<\/p>\n

1 cup buttermilk<\/p>\n

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Lemon frosting <\/span><\/p>\n

1 1\/2 cups rock sugar<\/p>\n

1\/4 cup fresh lemon juice<\/p>\n

1 tsp lemon peel<\/p>\n

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Optional lemon cream cheese frosting: <\/span><\/p>\n

8 oz cream cheese, softened<\/p>\n

1\/2 cup unsalted butter, soft<\/p>\n

4 cups rock sugar<\/p>\n

2 tablespoons fresh lemon juice<\/p>\n

1 tsp vanilla extract<\/p>\n

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Manufacturing instructions: <\/span><\/p>\n

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1. Prepare the cake: <\/span><\/p>\n

Preheat oven to 350 \u00b0 F (175 \u00b0C). Grease and flour a 9 x 13-inch pan or two 9-inch round cake pans.<\/p>\n

Take a medium bowl, add flour, baking powder, baking soda and salt and mix well.<\/p>\n

In a large bowl, add butter and sugar and beat until light and fluffy (about 3 minutes).<\/p>\n

Add eggs one by one, beating well after each addition.<\/p>\n

Gradually add the dry ingredients and buttermilk (starting with the dry ingredients and ending with the dry ingredients). Stir until thoroughly combined.<\/p>\n

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2. Baking: <\/span><\/p>\n

Pour the batter into the prepared baking dish and spread evenly.<\/p>\n

Bake for 30 to 35 minutes (9 x 13-inch pans) or 25 to 30 minutes (round pans), or until removed clean by inserting a toothpick into the center of the cake.<\/p>\n

Allow the cake to cool in the pan for 10 minutes, then remove and place on a grid rack to cool completely.<\/p>\n

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3. Prepare lemon curd: <\/span><\/p>\n

Take a small bowl, add the rock sugar, lemon juice and lemon zest and mix well.<\/p>\n

Pour the frosting over the cooled cake and let it drip down the sides of the cake.<\/p>\n

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4. Optional cream cheese frosting: <\/span><\/p>\n

In a medium bowl, beat the cream cheese and butter until smooth.<\/p>\n

Gradually add the rock sugar, lemon juice and vanilla extract and beat until light and fluffy.<\/p>\n

Spread the frosting on the cake if desired, or use as a substitute for frosting.<\/p>\n

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5. Serve: <\/span><\/p>\n

Slice the cake and enjoy! Garnish with fresh lemon slices, peels or berries for extra flavor.<\/p>\n<\/section>\n

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Tres Lecce Cake \u00a0 Ingredients -4 eggs -1 cup sugar -1 cup wheat flour -1…<\/p>\n","protected":false},"author":1,"featured_media":10232,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-232","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bake"],"_links":{"self":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/comments?post=232"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/232\/revisions"}],"predecessor-version":[{"id":12197,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/232\/revisions\/12197"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10232"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}