Give a twist to the classic 3 milk cake and prepare this 3 milks with toasted almonds and a hint of amaretto. Its sweet flavor with crunchy pieces of almond will delight you.
1 cup almonds, sliced and toasted, for the filling
1/2 cups almonds, sliced and toasted, for decoration
Preparation
1h
25 mins
Low
Preheat the oven to 180°C.
For the sponge cake, beat the egg whites with the sugar until stiff peaks form. On the other hand, beat the egg yolks with the sugar until their volume doubles. Add the vanilla and the orange zest.
In a bowl, add the egg whites to the yolks and mix gently. Gradually incorporate the sifted flour in a rain-like manner and carefully fold it in, trying not to deflate the mixture.
Pour into a previously greased and floured mold. Bake for 25 minutes or until cooked through and let cool completely. Unmold and cut the sponge cake in half to obtain two pieces of the same size.
For the 3 milks, mix in a bowl the whole milk, evaporated milk, condensed milk, amaretto, and set aside.
For the frosting, whip the heavy cream with the powdered sugar until it doubles in size. Set aside in the refrigerator.
On a cutting board, level the sponge cakes, and with a small pitcher, moisten them with the 3 milks.
Add some of the frosting and the toasted almonds to one of the layers and place the other sponge cake on top. Refrigerate for at least one hour.
Cover the cake with whipped cream, decorate with almonds, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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