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Wednesday, May 16, 2018

Mexican cake recipe with three milks

Mexican cake recipe with three milks

Mexican cake recipe with three milks

This simple-looking cake is actually soaked in a sauce with three milks (whole milk, sweetened condensed milk and unsweetened condensed milk) for a guaranteed result super soft. This pastel of very leches is to be reserved to the amateurs of dairy products!


Proportions for: 1 cake of 23x30 cm                 47.5 cl of whole milk
190 g of flour                                                    40 cl of sweetened condensed milk
1 teaspoon baking powder                                35 cl unsweetened condensed milk
115 g butter at room temperature                     35 cl whole cream
200 g caster sugar                                             200 g caster sugar
5 eggs                                                                1/2 teaspoon of vanilla extract
1/2 teaspoon of vanilla extract

Method of preparation

Preparation: 30minutes> Cooking time: 30minutes> Ready in: 1hour
  1. Preheat oven to 175 ° C (thermostat 6). Grease and flour a 23x30 cm mold.
  2. Sift flour and baking powder into a bowl and set aside.
  3. Butter and sugar with electric mixer until light and airy. Add eggs and vanilla extract and beat again.
  4. Stir the flour mixture into the butter mixture, 2 tablespoons at a time. Mix well and pour into the prepared pan. Bake for 30 minutes.
  5. Take the cake out of the oven and pierce the top in several places with a fork. Mix whole milk, sweetened condensed milk and unsweetened condensed milk in a bowl. Pour this mixture over the cooled cake and let it soak.
  6. Whisk the liquid cream with the powdered sugar and vanilla extract until you have a whipped cream. Spread on the top of the cake. Serve or refrigerate until ready to serve.
Oven temperature / convection oven

If you have a convection oven, take a look at our data sheet to learn how to adjust the temperature of your oven for this recipe

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