INGREDIENTS
- For the sponge cake:
- – Flour 0000 200 g.
- – Sugar 200 g.
- – Eggs 6 models.
- – Baking powder 1 tsp.
- – Vanilla essence 1 tbsp.
- For the three milk cream:
- – Condensed milk 1 can.
- – Powdered milk 120 g.
- – Water 400 cm.
- – Milk cream 1 can.
- For the Italian meringue:
- – Whites 4 pcs.
- – Water 100 cc.
- – Sugar 240 g.
CAKE 3&cooking-recipesx20e3; MILKS take pleasure in this conventional Latin American dessert with home made sponge cake and Italian meringue!
PROCEDURE:
1. Preheat the oven. Butter a 23 cm mould.
2. For the sponge cake, beat the eggs along with the sugar till reaching the purpose (about 10 minutes).
3. Add the essence and flour (sifting it 3 occasions) and combine with surrounding actions.
4. Pour the combination into the ready mould and cook dinner in a medium oven for roughly 45 minutes.
5. Combine the condensed milk, the milk cream and condensed milk with water.
6. Prick the cake with a skewer and start to hydrate it with the milk combination little by little. Place within the fridge and because it goes
absorbing proceed hydrating. It’s perfect to hydrate the cake for 12 to 24 hours.
7. Cowl the cake with Italian meringue and sprinkle with floor cinnamon.
