You will love this homemade rompope cake for its fluffy, soft, and rich sponge with a subtle lemon aroma, soaked in three milks of rompope, and decorated with whipped cream, strawberries, and mint. Don’t miss making it!
For the cake, beat the egg whites with the sugar until they form a stiff peak.
Beat the egg yolks with the sugar until they change color, then gradually add the milk, vanilla, and dry ingredients, using a sieve.
Gently fold the egg whites into the previous mixture.
Pour the batter into two previously greased and floured cake pans, bake for 25 minutes. Let cool and set aside.
For the three milks, mix the condensed milk, evaporated milk, whole milk, and rompope.
Using a fork, poke a sponge cake and pour the three milks over it, refrigerate for 1 hour, spread whipped cream over the sponge cake, place the other sponge cake on top, poke with a fork, and with a brush, moisten with three milks.
Using a spatula, cover the cake with the remaining whipped cream, and decorate with strawberries and mint.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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