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Recipe of Tower Cake
Recipe

Tower Cake

40 mins
35 mins
Half
25
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The potosino flavor of a good dessert. This rich spongy cake, moist with the mixture of three milks, with a rich chocolate flavor, decorated with fresh fruit of your choice will be everyone's favorite dessert at home.
Learn more about Israel DeLa Torre

Ingredients

14 portions
  • 4 tablespoons eggnog, or brandy
  • 1/4 cups cocoa
  • 2 cups flour
  • 1 tablespoon baking soda
  • 8 eggs
  • 1 cup sugar
  • 2 tablespoons butter
  • 2 tablespoons liquid vanilla
  • 1 1/2 cups whipping cream, for bitumen
  • 1/4 cups cocoa, for bitumen
  • 1 cup evaporated milk
  • 1 cup condensed milk
  • 1 cup whole milk

Preparation

Preheat the oven to 180 ° C. Grease a baking mold 24 centimeters in diameter, cover the bottom and sides with silicone paper.
Blend condensed milk, evaporated milk, milk, brandy or eggnog and cocoa; reservation.
Mix the flour with the baking powder in a bowl and seal them. Reservation.
Beat the eggs and sugar for about 10 minutes, or until they are white. Transfer the mixture to a large bowl and add 1/3 of the flour mixture to the baking powder as a rain; Integrate in an enveloping way and repeat the same procedure until finishing with the flour mixture.
Add butter and vanilla essence; incorporates with enveloping movements.
Pour the preparation into the mold and bake for 35 minutes or until the surface browns.
Take the bread out of the oven, let it cool for 5 minutes, unmold it, turn it over and put it back inside the mold.
Bat the bread still hot with the mixture of milk and let cool inside the mold.
Assemble the cream to beat and integrate the cocoa in an enveloping way.
Unmold the cake and cover the entire surface with the cream. Decorate with fresh fruit.

PRESENTATION

Garnish with fruit and basil leaves.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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