Three Milk Tricolor Cake

Huevo San Juan®
Celebrate this September 15 with a delicious tricolor three milks cake made with a soft and rich vanilla-flavored sponge, soaked in walnut three milks, covered with a creamy cheese frosting, and decorated with the colors of the flag. It is the perfect dessert to celebrate at home this Independence Day. Surprise everyone with this eye-catching cake, which also has an irresistible flavor and with its moist and soft texture will be perfect to end these patriotic festivities on a high note. No need to worry about dessert anymore, because with this three milks cake you will surely impress everyone.The homemade three milks cake is a very popular dessert among Mexican and Latin American families. It was created thanks to the launch of condensed and evaporated milk in the market. The type of sponge cake used for its preparation is called “sponge,” as it has a non-compact crumb that allows for perfect absorption of liquids, that is, the milk.
Reviewed by Editorial Team of Kiwilimón
4.333333333333333
|
3 comentarios
206
Favorites
Collections
Planner
Grocery List
Ingredients
12
Servings
  • 2 1/3 cups flour, 300 g, for the cake
  • 1 teaspoon baking powder, for the cake
  • 8 San Juan® eggs, for the cake
  • 3/4 cups sugar, for the egg whites
  • 1 teaspoon vanilla essence
  • 1 teaspoon lime zest, for the cake
  • green food coloring, for the cake
  • red food coloring, for the cake
  • 1 cup cow's milk, for the walnut three milks
  • 1 cup evaporated milk, for the walnut three milks
  • 3/4 cups condensed milk, for the walnut three milks
  • 1/4 cups pecans, for the three milks
  • 3 cups cream cheese, for the frosting
  • 1 cup whipping cream, for the frosting
  • 3/4 cups icing sugar, for the frosting
  • 1/2 cups pecans, finely chopped for the filling
Preparation
1h 15 mins
12 mins
Low
  • Preheat the oven to 180 °C.
  • For the cake, sift the flour and baking powder using a sieve. Set aside.
  • Beat the San Juan® eggs with the sugar until they double in volume.
  • Add the vanilla essence, lemon zest, baking powder to the egg and sugar mixture, and beat until combined.
  • Divide the previous preparation into 3 equal parts and add red food coloring to one part and green to another. One part will remain uncolored.
  • Pour into 3 greased and floured 15 cm diameter cake pans. Bake for 12 minutes, let cool, and set aside.
  • For the three milks, blend the milk with the evaporated milk, condensed milk, and walnuts.
  • For the frosting, beat the cream cheese with the heavy cream and powdered sugar until you have a firm and homogeneous frosting.
  • Separate half a cup of frosting and color it red; separate another half cup and color it green. Leave the rest of the frosting white. Place the 3 colors into piping bags with a star tip and set aside.
  • Place the cakes on a rack and, using a ladle, moisten by pouring the three milks. Refrigerate for 30 minutes.
  • Place the green sponge on a base, add a bit of white frosting and spread, sprinkle walnuts, and place the white sponge on top. Repeat with the layer of white frosting and walnuts, and finish with the red sponge. Cover completely with white frosting and refrigerate until firm.
  • Decorate with the frosting in the three colors forming the flag and create rosettes at the base alternating the colors.
  • Serve accompanied by a cup of coffee.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by