Three Milk Cake with Mosaic Gelatin

Yamilette González
This three milk cake with mosaic gelatin will become the ideal dessert for all your parties, as it combines 2 flavors and textures that both kids and adults love. It’s the perfect cake for birthdays!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 8 eggs, for the cake
  • 5 cups pancake mix, for the cake
  • 1 3/4 cups butter, melted, for the cake
  • 3 1/2 cups milk, for the cake
  • 1/2 cups sugar, for the cake
  • 1 1/2 cups walnuts, for the cake
  • 1 cup evaporated milk, for the 3 milks
  • 1 cup condensed milk, for the 3 milks
  • 1 cup whole milk, for the 3 milks
  • 3 tablespoons brandy, for the 3 milks
  • 1 envelope orange gelatin, for the mosaic gelatin
  • 2 cups water, hot, for the mosaic gelatin
  • 1 envelope strawberry gelatin, for the mosaic gelatin
  • 2 cups water, hot, for the mosaic gelatin
  • 1 envelope lime gelatin, for the mosaic gelatin
  • 2 cups water, hot, for the mosaic gelatin
  • 1 envelope blueberry jelly, for the mosaic gelatin
  • 2 cups water, hot, for the mosaic gelatin
  • 1 cup whole milk, for the milk gelatin
  • 1 cup evaporated milk, for the milk gelatin
  • 1/2 cups sugar, for the milk gelatin
  • 3 envelopes unflavored gelatin powder, 21 g, melted
  • 1 tablespoon vanilla essence, for the milk gelatin
  • whipped cream, for decorating
  • rainbow sprinkles, for decorating
Preparation
3h
20 mins
Low
  • Blend the egg, pancake flour, melted butter, milk, sugar, and walnut.
  • Pour the mixture into 2 previously greased and floured baking dishes and bake at 180 °C for 20 minutes. Let cool and set aside.
  • For the 3 milks mixture: Mix evaporated milk, condensed milk, whole milk, and brandy. Reserve.
  • With the help of a ladle, pour a little of the three milks mixture over the walnut cake. Reserve.
  • For the gelatins: Mix the gelatin with hot water in baking dishes and stir until dissolved. Let cool until set and reserve.
  • For the milk gelatin: Blend the whole milk with evaporated milk, sugar, gelatin, and vanilla extract. Reserve.
  • Cut the colored gelatins into cubes. Reserve.
  • Place the cubes on the walnut cake that you previously soaked, pour the 3 milk gelatin, and refrigerate for 1 hour or until set.
  • Place the other cake on a rack with a tray and pour the milk to soak the bread, being careful not to soak it too much. Place the cake on top of the gelatin.
  • Unmold the cake onto a cake base, place whipped cream on top, and decorate with colored sprinkles. Cut a slice and enjoy!

Nutritional Information

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