Three Milk Cake with Almonds
Gina Ball
Delicious three milk cake topped with whipped cream, cajeta, and chopped almonds, is ideal for any celebration or festivity.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
  • 8 egg yolks
  • 8 egg whites
  • 3/4 cups sugar
  • 3/4 cups flour
  • 3 tablespoons baking powder
  • 1 tablespoon vanilla essence
  • 1 can evaporated milk
  • 1 can table cream
  • 1 can condensed milk
  • 1/2 limes
  • 1 jar cajeta Burnt
  • 1 cup almonds, toasted and chopped
  • 1/2 liters whipping cream
Preparation
30 mins
30 mins
Medium
  • Beat the egg whites until stiff peaks form.
  • Beat the egg yolks, sugar, and vanilla until ribbon stage.
  • Incorporate the mixture of egg whites and yolks, and gradually add the sifted flour with baking powder in an enveloping manner.
  • Grease a rectangular baking dish and spread the mixture.
  • Bake at 250 ° for 20 to 30 minutes.
  • Once baked, let it cool, and poke the cake with a toothpick.
  • The evaporated milk, cream, and condensed milk are blended together and lemon juice is added.
  • Pour that mixture over the cake to absorb all the liquid.
  • The cream is whipped until it forms peaks.
  • Cover the cake and decorate with cajeta and toasted chopped almonds.
  • Refrigerate and serve very cold.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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