Three Milks Cake - 2 Recipe - Cooking Index
Three Milks Cake - 2 Recipe - Cooking Index
| 1 1/2 cups | 93g / 3.3oz | Cake flour |
| 1 teaspoon | 5ml | Baking powder |
| 1 cup | 198g / 7oz | Plus 1 teaspoon sugar |
| 1/2 cup | 99g / 3.5oz | Butter - softened |
| 5 cups | 990g / 34oz | Eggs (large) |
| 1 teaspoon | 5ml | Vanilla extract |
| 3 8.3333333333333E+14/1.25E+15 cups | 869ml | Milk |
| 1 cup | 237ml | Sweetened condensed milk |
| 1 cup | 237ml | Evaporated milk |
| 1 tablespoon | 15ml | Light rum |
| 1 cup | 237ml | Heavy cream. |
Adapted from "Latin American Cooking Across the U.S.A.'' Total time: 50 minutes, plus three hours refrigeration time
Preheat oven to 350 degrees. Sift together the cake flour and baking powder. In a large mixing bowl, cream the 1 cup sugar and the butter with an electric mixer until well blended. Add the eggs and 1/2 teaspoon vanilla extract, and beat until foamy. With a rubber spatula, gently fold in the flour mixture in increments, alternating with 1/3 cup milk, until the batter is smooth.
Pour cake batter into a lightly greased cake pan or baking dish, 7 by 11 by 2 inches, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when pressed. Allow cake to cool in the pan on a wire rack for 20 minutes, then invert onto a serving platter. Pierce the cake with a fork in many places, and allow it to cool completely.
In a medium mixing bowl, whisk together the condensed milk, evaporated milk, 1 cup milk and rum until well blended. Pour syrup evenly over the cake a little at a time, until it is saturated; you may not need the entire amount. Refrigerate, covered in plastic wrap, for at least 3 hours.
In a large mixing bowl with an electric mixer, whisk the heavy cream until it begins to thicken. Add 1 teaspoon sugar and 1/2 teaspoon vanilla extract, and continue whisking until stiff peaks form. Using a spatula, spread the cream over the top and sides of the cake. Serve, cut into squares.
Source:
Woman's Day - 6/3/97
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