Traditional three milk cake to share with the whole family, this recipe features a creamy milk and brandy sauce. It is decorated with berries for a touch of acidity.
10 eggs, separated into egg whites and yolks (for the cake)
2 1/2 cups sugar, ½ cup for the yolks and the rest for the egg whites (for the cake)
1 teaspoon vanilla essence, (for the cake)
1 1/3 cups flour, sifted (for the cake)
1 can condensed milk, of 360 ml (for the sauce)
1 can evaporated milk, of 397 ml (for the sauce)
1 can table cream, of 225 g (for the sauce)
1 cup whipping cream, (for decoration)
1/2 cups icing sugar, (for decoration)
1/2 cups icing sugar, (for decoration)
1/2 cups strawberries, (for decoration)
1/2 cups raspberries, (for decoration)
1/2 cups blueberries, (for decoration)
1 sprig peppermint, (for decoration)
Preparation
1h 20 mins
35 mins
Low
Preheat the oven to 180° C.
Beat the yolks with ½ cup of sugar and vanilla until they change color. On the other hand, beat the egg whites with the remaining sugar until stiff peaks form. Gently fold the egg whites into the yolks.
Add the flour to the egg mixture and fold in gently. Pour into an 18 cm round mold and bake for 20 minutes or until cooked. Cool.
For the sauce, mix the three milks and add the brandy. Set aside.
Unmold the vanilla cake and place it in a plastic bag. Using a toothpick, poke the entire surface and slowly pour the sauce with a ladle so that it absorbs it. Refrigerate for an hour.
Whip the cream with the powdered sugar until it forms stiff peaks. Decorate the cake and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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