Layered Three Milk Cake
Prep Time5 mins
Cook Time44 mins
Total Time49 mins
Servings: 16 slices
- 6 eggs
- 2 cups of sugar
- 2 teaspoons of vanilla
- 2 cups of flour
- 3 teaspoons of baking powder
- 1/2 cup fresh milk
- 1 can 14 oz condensed milk
- 1 can 12 oz evaporated milk
- 1/2 pint half & half
- Fruit strawberries or peaches or flowers and extra whipping cream for decoration.
- 4 cups whipped cream Check out my Whipping Cream Recipe,
Preheat the oven to 350 degrees F (170 C)
Oil round pans with butter or oil. Cover pan with parchment paper and oil again. This will make the unmold easier.
Beat the eggs and sugar in a medium bowl until fluffy (aprox. 4-5 min), stir in vanilla and beat well until smooth. Sift flour and baking powder three times. Add one third of the dry ingredients into the batter, mix well. Pour in the fresh milk and incorporate the rest of the flour mix.
Pour batter into prepared pans and bake for 25 minutes or until a cake tester inserted into the middle comes out cleanly. Let it rest for five minutes.
Blend condensed milk, evaporated milk and half & half. Remove sponges from pan and pierce surface all around with a fork or toothpick. Pour half of the milk mixture over one the warm cake slowly until absorbed, repeat with the second one. Let it rest until cool.
Place one sponge in a serving dish, add a layer of whipped cream and fruit of your choice. Place the second sponge on top. Refrigerate for a day.
Frost cake with whipping cream and garnish with fruit or edible flowers before serving. Enjoy!
I highly recommend to make the cake one day before you plan serving it. It will be cold, moist and yummy.
©Mama Latina Tips Media
Calories: 351kcal | Carbohydrates: 56g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 90mg | Potassium: 325mg | Fiber: 1g | Sugar: 42g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 1mg