Name: Three Milk Cake
Prep time: 90 min
Cook time: 60 min
Yield: 8
Cuisine: Internacional
Ingredients: 8 eggs; 2 egg yolks; 2 egg whites; 180 grams sugar; 240 grams flour; 1 tablespoon vanilla essence; 30 grams butter; 1 cup whole milk, 245 g; 1 cup evaporated milk, 245 g; 1 cup condensed milk, 306 g; 1 tablespoon vanilla essence; whipped cream; strawberries, slices, for filling and decorating; canned peaches, in wedges, for filling and decorating

Preparation

30 mins

Low

For the sponge cake, beat the eggs, yolks, and sugar for about 8 minutes until doubled in size. Set aside. Beat the egg whites for 5 minutes until doubled in size and gently fold them into the previous mixture to avoid deflating. Sift the flour gradually and continue folding until finished; add the melted butter in a stream. Pour the mixture into a greased mold and bake for 50 minutes at 180 °C. Let cool and unmold. Cut the cake into 3 parts for filling and set aside. For the three milk mixture, combine whole milk, evaporated milk, and condensed milk. Soak the cakes with plenty of three milk mixture. Assemble the cake by placing a layer of sponge cake and using a piping bag, add whipped cream in one layer, distribute the strawberries, and place another layer of sponge cake; repeat the whipped cream step and now distribute the peaches. Place the final layer of sponge cake, refrigerate for 30 minutes, and cover the cake with cream. Decorate with rosettes and more fruit.