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3 Milk Cake

30 mins
1h
Low
4.133333
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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 3-milk cake recipe, you will learn how to make vanilla bread and three-milk syrup at home from scratch to soak it.
Learn more about Marielle Henaine

Ingredients

8 portions
  • 8 eggs
  • 2 egg yolks
  • 2 egg whites
  • 180 grams sugar
  • 240 grams flour
  • 1 tablespoon vanilla extract
  • 30 grams butter
  • 1 cup whole milk
  • 1 cup evaporated milk
  • 1 cup condensed milk
  • 1 tablespoon vanilla extract
  • enough whipped cream
  • enough strawberry, slices, to fill and decorate
  • 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 doubling the size. Reservation. Beat the egg whites for 5 minutes until doubled in size and join with the previous mixture in an enveloping way so as not to lower the smoothie. Close the flour little by little and continue mixing in an enveloping way until finished; add melted butter in the form of thread. Pour the mixture into a greased mold and bake for 50 minutes at 180 ° C. Cool and unmold.
Cut the bread into 3 parts to fill and reserve.
For the mixture 3 milks, mix the whole milk, the evaporated milk and the condensed milk.
Bathe the biscuits with an abundant mixture of three milks. Assemble the cake by placing a sponge 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 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

Cover with whipped cream and decorate with strawberries and peaches.

TIPS

Mix the cake shake very delicately and so that the mixture is not lowered. When you bake, for no reason open the oven. Do not soak the cake with the mixture of three milks so that it does not break. Refrigerate well before covering with the cream.

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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
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Ratings (30)
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.
Arlette Delgado
25/08/2020 18:57:30
Horrible!! Perdida de tiempo y recursos, el pan queda seco y no se esponja, sabe a tortilla de huevo con leche condensada. No lo hagan
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