Creamy and tasty three-milk cake that is prepared with a sponge cake dipped in three different types of milk: condensed milk, evaporated milk and cream.
Learn more about Lorenza Ávila
Ingredients10 portions
Preparation
Preheat the oven to 190 centigrade (375 F). Grease and flour a round mold about 25 cm in diameter. Sift the flour together with the baking powder.
In a large bowl, whisk the egg whites with an electric mixer with nougat. Add the sugar and beat until peaks form. Then, add the yolks one by one. Reduce the speed of the blender and add a third of the flour and a third of the milk. Repeat the operation until all the flour and all the milk have been incorporated, and then put the vanilla.
Empty the mixture in the prepared mold and bake between 35 and 40 minutes. Allow to cool for 5 minutes and unmold. Cut the cake into three horizontal layers.
In another bowl, mix evaporated milk, condensed milk and cream. Add the brandy if desired. Distribute a third of the mixture of milks on the first layer of the cake, place the second layer on top and cover it with a third of the mixture. Place the last layer on top and bathe it with the rest of the milk mixture.
Serve with melted cajeta on top.
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