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Recipe of Cake 3 milks with Greek Yoghurt FAGE Total 0%


Recipe of Cake 3 milks with Greek Yoghurt FAGE Total 0%


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Recipe of Cake 3 milks with Greek Yoghurt FAGE Total 0%

Cake 3 milks with Greek Yoghurt FAGE Total 0%

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Delicious recipe with a very special touch. Try a new version of this classic.
Learn more about FAGE


10 portions
  • 1 cup FAGE® Total 0% greek style yogurt, For the 3 milks
  • 1 cup whipping cream, For the 3 milks
  • 1 can condensed milk, For the 3 milks
  • 1 tablespoon liquid vanilla, For the 3 milks
  • 1 teaspoon cinnamon, For the 3 milks
  • 1 cup flour
  • 3/4 cups sugar
  • 1 1/2 baking soda
  • 4 eggs
  • 1/4 cups oil
  • 1/4 cups vanilla extract
  • 1 cup sugar, For the Merengue
  • 1/2 teaspoons cream of tartar, For the Merengue
  • 5 egg whites, For the Merengue


Preheat the oven to 180 ° C, lubricate a screw mold or place the molds in individual molds
Place the flour, 6 tablespoons of sugar, the baking powder and a pinch of salt and mix.
Separate the eggs, place the whites and place them in a bowl, beat them until they form peaks, gradually add the rest of the sugar.
In another bowl, place the yolks and mix with the oil, vanilla and 2 tablespoons of water. Beat until well integrated. Add 1/3 of the flour mixture to the yolks.
Integrates enveloping 1/3 of the beaten whites. Repeat the process until everything is well combined but without beating over.
Serve the mixture in the molds, bake for 20 minutes, let the cake cool slightly and place in a refractory.
Mix vanilla, cinnamon, condensed milk, whipping cream and Greek Yoghurt FAGE. Pour the mixture over the warm cake. Cover with plastic and refrigerate 1 hour until all the mixture is absorbed.
Combine 1/3 cup of water with the sugar in a pot, boil over medium heat until it reaches the soft ball point.
While the syrup boils, beat the whites with the cream of tartar and the pinch of salt. Pour the syrup little by little in 4 parts. Continue beating until the bottom of the bowl is cold, cover the cake with the mixture and serve.

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