This cake recipe alludes to those memories that many of us have from childhood, waiting patiently to savor that last bit of milk that tasted like your favorite cereal.
1/2 cups milk powder, approximately, or as needed to form a paste
2 cups cream cheese, smooth
1/2 cups icing sugar
Preparation
40 mins
25 mins
Low
Bake the corn flakes for 10 minutes at 180 °C, remove from the oven, let cool for a few minutes, and place in a bowl or container.
Pour room temperature milk over the toasted corn flakes and let it rest for 20 minutes; then strain and set aside until needed.
Using a mixer with the paddle attachment, beat the butter with the sugar until well combined; gradually add the Huevo San Juan® until incorporated; add the flour and baking powder alternating with one cup of the cereal milk you set aside. Make sure not to overmix, just until the ingredients are combined, and use medium speed. Add the colored chips and mix.
Divide the cake mixture into two equal greased molds, add fruit cereal on top, and bake for 25 minutes at 170 °C.
Remove from the oven, let cool, and unmold; if necessary, even out the cake.
For the cream, mix a little hot milk left over from soaking the cereal with the powdered milk until a thick paste forms; this will give it a dairy flavor and enhance the cereal taste; mix with the cream cheese and powdered sugar; chill for 15 minutes in the refrigerator.
Assemble the cake by placing a base with one sponge cake, filling with cream using a piping bag, and placing another sponge cake on top; cover the entire cake with the remaining cream, you can give it 2 layers for a more even finish, chill perfectly before placing the second layer.
Finish the cake by decorating with fruit cereal.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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