Name: Cereal Milk Cake
Prep time: 65 min
Cook time: 25 min
Yield: 10
Cuisine: Internacional
Ingredients: 3/4 cups corn flakes; 2 cups milk; 2 cups butter, 200 g, at room temperature; 1 1/2 cups sugar, 300 g; 3 pieces San Juan® egg; 2 1/2 cups flour, 340 g; 1 tablespoon baking powder; rainbow sprinkles; corn flakes, of colored fruit; 1/2 cups milk, hot, from the leftover cereal; 1/2 cups milk powder, approximately, or as needed to form a paste; 2 cups cream cheese, smooth; 1/2 cups icing sugar

Preparation

40 mins

25 mins

Low

Bake the corn flakes for 10 minutes at 180 °C, remove from the oven, let cool for a few minutes, and place in a bowl or container. Pour room temperature milk over the toasted corn flakes and let it rest for 20 minutes; then strain and set aside until needed.