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
Ingredients14 portions
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.
|
||
|
||
Did you cook this recipe? |
Print recipe for: |
Tres Leches Cake with Coffee Liqueur
3 Milk Cake with Flour for Hot Cakes
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: