Three Milk Corn Cake with Rompope

Sophia Rivera
This delicious cake is a different way to make a three milk recipe, but with all the flavor of a corn cake. For this cake, you will also add a touch of rompope to enhance the flavor. Follow the step-by-step process and learn to make three milks from scratch, as well as an easy corn cake, to which you can add 2 teaspoons of baking powder if you want it to be fluffier.
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Ingredients
10
Servings
  • 3 cups corn kernels
  • 2 cups flour
  • 1 1/2 cups sugar
  • 10 eggs
  • 2 cups butter
  • 2 teaspoons vanilla essence
  • 1 1/2 cups evaporated milk
  • 1 1/2 cups whole milk
  • 3/4 cups condensed milk
  • 3/4 cups rompope
  • 1 1/2 cups whipping cream
  • 2 cups rompope
  • 4 cups white chocolate
  • 125 grams almonds, in pieces
  • 1 tablespoon flour
  • 1/2 cups sugar
  • 1 tablespoon butter, melted
  • 2 egg whites
  • corn kernels, for decoration
Preparation
30 mins
50 mins
Low
  • For the cake, blend the corn kernels, flour, sugar, egg, butter, and vanilla; distribute the mixture between two 15 cm diameter molds and bake for 25 minutes at 180 °C. Set aside.
  • For the three milks, mix evaporated milk, whole milk, condensed milk, and rompope. Set aside.
  • For the ganache, heat the heavy cream and the rompope, add the white chocolate and mix for 5 minutes, until melted. Cool and whip to make the mixture creamier.
  • For the almond tiles, combine the almond, flour, sugar, butter, and egg white. On a baking sheet with a silicone mat or parchment paper, place a portion of the tile and spread it out. Bake for 10 minutes at 190 °C, cool.
  • To assemble the cake, soak the cake with the three milk rompope mixture. Place one layer of cake and cover with the ganache, add the next layer and repeat. Decorate with a spatula and make pom-poms with a piping tip. Add almond tiles in any shape you like and corn kernels.

Nutritional Information

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