Name: Three Milk Cake with Mosaic Gelatin
Prep time: 200 min
Cook time: 20 min
Yield: 12
Cuisine: Mexicana
Ingredients: 8 eggs, for the cake; 5 cups pancake mix, for the cake; 1 3/4 cups butter, melted, for the cake; 3 1/2 cups milk, for the cake; 1/2 cups sugar, for the cake; 1 1/2 cups walnuts, for the cake; 1 cup evaporated milk, for the 3 milks; 1 cup condensed milk, for the 3 milks; 1 cup whole milk, for the 3 milks; 3 tablespoons brandy, for the 3 milks; 1 envelope orange gelatin, for the mosaic gelatin; 2 cups water, hot, for the mosaic gelatin; 1 envelope strawberry gelatin, for the mosaic gelatin; 2 cups water, hot, for the mosaic gelatin; 1 envelope lime gelatin, for the mosaic gelatin; 2 cups water, hot, for the mosaic gelatin; 1 envelope blueberry jelly, for the mosaic gelatin; 2 cups water, hot, for the mosaic gelatin; 1 cup whole milk, for the milk gelatin; 1 cup evaporated milk, for the milk gelatin; 1/2 cups sugar, for the milk gelatin; 3 envelopes unflavored gelatin powder, 21 g, melted; 1 tablespoon vanilla essence, for the milk gelatin; whipped cream, for decorating; rainbow sprinkles, for decorating

Preparation

20 mins

Low

Blend the egg, pancake flour, melted butter, milk, sugar, and walnut. Pour the mixture into 2 previously greased and floured baking dishes and bake at 180 °C for 20 minutes. Let cool and set aside.