Ingredients
8 Servings
Original
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10 eggs, separated into egg whites and yolks (for the cake)
2 1/2 cups sugar, ½ cup for the yolks and the rest for the egg whites (for the cake)
1 teaspoon vanilla essence, (for the cake)
1 1/3 cups flour, sifted (for the cake)
1 can condensed milk, of 360 ml (for the sauce)
1 can evaporated milk, of 397 ml (for the sauce)
1 can table cream, of 225 g (for the sauce)
1 cup whipping cream, (for decoration)
1/2 cups icing sugar, (for decoration)
1/2 cups icing sugar, (for decoration)
1/2 cups strawberries, (for decoration)
1/2 cups raspberries, (for decoration)
1/2 cups blueberries, (for decoration)
1 sprig peppermint, (for decoration)
10 eggs, separated into egg whites and yolks (for the cake)
1.1 libras sugar, ½ cup for the yolks and the rest for the egg whites (for the cake)
0.17 onzas líquidas vanilla essence, (for the cake)
5.88 onzas flour, sifted (for the cake)
1 can condensed milk, of 360 ml (for the sauce)
1 can evaporated milk, of 397 ml (for the sauce)
1 can table cream, of 225 g (for the sauce)
8.45 onzas líquidas whipping cream, (for decoration)
3.97 onzas icing sugar, (for decoration)
3.97 onzas icing sugar, (for decoration)
2.82 onzas strawberries, (for decoration)
2.29 onzas raspberries, (for decoration)
2.78 onzas blueberries, (for decoration)
1 sprig peppermint, (for decoration)
10 eggs, separated into egg whites and yolks (for the cake)
2.5 cups sugar, ½ cup for the yolks and the rest for the egg whites (for the cake)
1 teaspoon vanilla essence, (for the cake)
1.33 cups flour, sifted (for the cake)
1 can condensed milk, of 360 ml (for the sauce)
1 can evaporated milk, of 397 ml (for the sauce)
1 can table cream, of 225 g (for the sauce)
1 cup whipping cream, (for decoration)
0.5 cups icing sugar, (for decoration)
0.5 cups icing sugar, (for decoration)
0.5 cups strawberries, (for decoration)
0.5 cups raspberries, (for decoration)
0.5 cups blueberries, (for decoration)
1 sprig peppermint, (for decoration)
10 eggs, separated into egg whites and yolks (for the cake)
500 gramos sugar, ½ cup for the yolks and the rest for the egg whites (for the cake)
5 mililitros vanilla essence, (for the cake)
166.67 gramos flour, sifted (for the cake)
1 can condensed milk, of 360 ml (for the sauce)
1 can evaporated milk, of 397 ml (for the sauce)
1 can table cream, of 225 g (for the sauce)
25 centilitros whipping cream, (for decoration)
112.5 gramos icing sugar, (for decoration)
112.5 gramos icing sugar, (for decoration)
80 gramos strawberries, (for decoration)
65 gramos raspberries, (for decoration)
78.75 gramos blueberries, (for decoration)
1 sprig peppermint, (for decoration)