Spongy cake soaked in three types of milk - a beloved Latin American favorite that's incredibly moist and delicious.
Contains the following allergens:
Gluten
Milk
Eggs
Preparation
30 min.
Baking Time
35 min.
Servings
12
Difficulty
Medium
Instructions
1
Bake the sponge cake according to your preferred method and let it cool completely in the pan.
2
Combine the sweetened condensed milk, evaporated milk, and 200ml heavy cream in a bowl and whisk until well combined.
3
Using a fork, poke holes evenly across the entire surface of the cooled cake.
4
Slowly pour the milk mixture over the cake, allowing it to absorb gradually.
5
Cover and refrigerate the cake overnight or for at least 4 hours.
6
Whip the remaining 400ml cream with powdered sugar until soft peaks form. Spread over the cake and dust with ground cinnamon before serving.
Ingredients
12 Servings
- eggs 1
- sugar 200 g
- all-purpose flour 200 g
- baking powder 1 TL
- vanilla extract 1 TL
- sweetened condensed milk 1
- evaporated milk 300 ml
- heavy cream 200 ml
- heavy cream 1
- powdered sugar 50 g
- Ground cinnamon 1
Baking Timer
The timer appears at the bottom right of the screen.
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