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Recipe

3 Milk Cake with White Chocolate and Peaches

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A rich three-milk cake covered with white chocolate and filled with peaches.

Ingredients

12 portions
  • 5 eggs
  • 1 cup sugar
  • 1 cup flour
  • 2 cups White chocolate
  • 7 peaches in syrup, whole or sliced
  • 1 pinch salt
  • 1/4 cans Seasoning juice
  • 1/2 cans condensed milk
  • 1/2 cans evaporated milk
  • 1/2 cups Rum, or orange liqueur
  • 1 can cream

Preparation

Separate the yolks from the whites. Put the yolks with the sugar in the blender and beat until it has a creamy consistency and the sugar grains dissolve (it will be pale yellow).
Beat the whites with a pinch of salt (or cream of tartar) in the blender until they are fluffy until stiff. Add to the mixture of the yolks in enveloping form, not very fast so as not to lose volume.
Put the flour on top of the mixture with a sieve, little by little, and mix with enveloping movements until you have finished adding the whole cup of flour.
Put in the preheated oven at 160 degrees centigrade in a round pan.
While baking, prepare the bitumen. Heat the cream in a pot without stopping to move until it boils. Turn off the heat and add the white chocolate into pieces. Stir well so that the white chocolate melts.
Once the cake is ready, remove it from the oven and let it cool. (You can insert a toothpick to make sure it is ready).
Mix the condensed milk, the evaporated milk, the rest of the cream and the rum or liquor.
The bread is sliced ​​between 2-3 parts (depending if you want 2 or 3 layers).
In the first layer of bread, put a little of the milk mixture on top, and then slices of sliced ​​peaches. Then put the other layer of bread and cover again with the rest of the milk. (If you have 3 slices put more peaches and finish with milk).
Once the cake is ready, cover it with melted white chocolate until everything is covered. It is decorated with sliced ​​peaches and grated white chocolate.

PRESENTATION

Presents with grated white chocolate or dark chocolate and peaches in sliced ​​syrup.

TIPS

I take the bread out of the oven until I see that it takes a golden tone at the top and separates easily from the edges of the mold.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (8)
Karina Rascon
10/01/2018 21:35:34
cual es el jugo sazonador?
Belkisme Alvarez
01/03/2013 15:50:29
se ve muy rica este pastel y la combinación con el durazno y el chocolate blanco debeser divino la voy a prepara algun dia. me encanta todo tipo de chocolate y mas si van en los pasteles, si son rellenas mas aun.
Martha Carmona Berra
12/02/2013 15:39:45
rico se ve riquisimo
Lauss Hernández
29/01/2013 21:54:58
Mojar el pan Es recomendable humedecer el pan con una brocha para distribuir mejor el liquido.
Esmeralda Witron
26/01/2013 10:07:00
se muy rico lo intentare y si el jugo sazonador no es para las carnes.??????
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