Name: Cappuccino Three Milks Cake
Prep time: 30 min
Yield: 12
Cuisine: Mexicana
Ingredients: 1 cup evaporated milk, CARNATION® CLAVEL® (250 ml); 5 eggs; 1 cup vegetable oil; 1 teaspoon vanilla essence; 1 cup sugar, (210 g); 1 teaspoon baking powder; 1 1/2 cups pancake mix, (225 g); 70 grams walnuts, chopped; 1 can condensed milk, LA LECHERA® (Three Milks Mix); 1 can evaporated milk, CARNATION® CLAVEL® (Three Milks Mix); 1 can table cream, NESTLÉ® (Three Milks Mix); 5 envelopes Nescafé® cappuccino powder mix to make cappuccino coffee, (20 g each) (Three Milks Mix); 2 cups whipping cream, (Topping); 2 tablespoons sugar, (Topping); 8 envelopes Nescafé® mokaccino powder mix for making chocolate-flavored cappuccino coffee, (25 g each) (Topping); 50 grams walnuts, chopped (Topping)

Preparation

30 mins

Low

Preheat oven to 180°C. For the cake, blend CARNATION® CLAVEL® Evaporated Milk with the following 6 ingredients; incorporate the chopped walnuts. Pour the mixture into a previously greased and floured mold; bake for 50 minutes or until a toothpick inserted comes out clean. Let cool slightly and carefully unmold to avoid breaking; poke the cake with a wooden skewer and set aside. For the three milks mixture, blend all the ingredients and soak the cake with this mixture. For the topping, whip the cream and gradually incorporate the sugar and NESCAFÉ® Mokaccino Powder Mix for Preparing Chocolate Flavored Cappuccino until it is fluffy and firm. Cover the cake with this preparation. Refrigerate for 2 hours and serve.