Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
To know how to make a homemade 3-milk cake, you don't have to be a professional pastry chef, as it is a very easy and classic cake to make for any occasion. With this recipe for 3 milk cake, you will learn to make at home and from scratch the vanilla bread and the three milk syrup to soak it.
enough peach in syrup, in segments, to fill and decorate
Preparation
For the cake, beat the eggs, the yolks and the sugar for 8 minutes (approximately), until double the size. Reservation. Beat the whites for 5 minutes until they double in size and mix with the previous mixture in an enveloping way so as not to lower the batter. Sift the flour little by little and continue mixing in an enveloping way until finished; Add the melted butter in the form of a thread. Pour the mixture into a greased mold and bake for 50 minutes at 180 ° C. Chill and unmold.
Cut the bread into 3 parts to fill and reserve.
For the 3 milk mixture, mix the whole milk, evaporated milk and condensed milk.
Bathe the cakes with an abundant mixture of tres leches. Assemble the cake by placing a cake base and with the help of a sleeve add the whipped cream in one layer, distribute the strawberries and place the other layer of cake; repeat the whipped cream step and now distribute the peaches. Place the last layer of cake, refrigerate for 30 minutes and cover the cream cake. Decorate with rosettes and more fruit.
PRESENTATION
Top with whipped cream and garnish with strawberries and peaches.
TIPS
Mix the cake batter in an enveloping way and very delicately so that the mixture does not run down. When baking, do not open the oven for any reason. Do not soak the cake too much with the tres leches mix so that it does not break. Refrigerate well before covering with cream.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
258.2
kcal
12.91%
Carbohydrate, by difference
44
g
14.67%
Protein
5.8
g
11.6%
Total lipid (fat)
6.3
g
9.69%
100
Do you want to know what other nutrients this recipe has?
Provided by
Rate this tip
Ratings(31)
Claudia Sánchez Parra
12/03/2021 10:45:55
Se ve super delicioso 😋
Mona AB
29/09/2020 19:03:50
La receta tiene muchos errores, ojalá hubiera leído los comentarios antes de empezar a prepararlo. Demasiado huevo, le falta levadura, el pastel no esponja para nada y huele mucho a huevo. Terminé comprando uno para salir del apuro.
Gabriel Delgado
20/09/2020 17:28:09
Pésima receta. No la recomiendo para nada ya que tiene muchos errores. Primeramente, tiene demasiado huevo, lo que hace que el sabor y olor a este perdure aún después de ser horneado además de agregar un color amarillo nada apetitoso al pastel. La receta no contiene ningún agente leudante, lo que quiere decir que no haya nada que haga que el pastel se "infle" o sea esponjoso. Supongo que las claras de huevo batidas eran para lograr un efecto esponjoso. Sin embargo, estas se agregan al inicio y se procede a agregar muchos otros ingredientes que tienen que ser batidos, lo que hace que el aire que quedó atrapado en las claras se escape. Por lo que queda como una masa muy densa este pastel.
diana milena pulido fernandez
02/09/2020 21:28:06
Si no les infla creo que es mejor que lo hagan en el sartén para que les quede esponjosos
Karen VH
30/08/2020 22:20:56
El pastel no crece para nada y lleva demasiado huevo, la verdad no lo volveria hacer.
see more
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: