White Chocolate and Rompope Kitty

Name: White Chocolate and Rompope Kitty
Prep time: 120 min
Yield: 20
Ingredients: 8 eggs; 250 grams sugar; 60 grams butter, soft; 1 teaspoon vanilla essence; 200 grams wheat flour; 2 teaspoons baking powder; 1 can condensed milk; 1 can evaporated milk; 1 can table cream; 3/4 cups rompope; 1 liter whipping cream; 250 grams white chocolate; 200 grams chocolate sprinkles, white

Gisela Torres

Vanilla cake, three milks with rompope, and white chocolate cream

Reviewed by Editorial Team of Kiwilimón

Published: 21-05-2013

Preparation

Medium

Preheat the oven to 180ºC and grease and flour the mold. Beat the egg yolks with the sugar until fluffy, add the butter and vanilla. Sift the flour and baking powder, and beat the egg whites to a stiff peak. In the yolk mixture, alternate adding the flour and the egg whites, pour into the mold, and bake for approximately 40 minutes. On a piece of cardboard, copy Kitty's face, which will serve as a mold for cutting the cake; also cut in half to make two layers. Mix the milks, the half and half, and the rompope and set aside. Also, heat the whipping cream and add the white chocolate, mixing until it melts, and let it cool completely; once cooled, whip with a mixer until the mixture is fluffy. Assemble the cake with a layer of sponge, soak it with the three milks, add a layer of chocolate cream, another layer of sponge soaked as well, and cover with the remaining cream. Cover the entire cake with sprinkles, add details like the bow, eyes, and nose, and refrigerate for at least 2 hours.