INGREDIENTS
- Sponge cake:
- – Egg 7 items.
- – Sugar 210 g.
- – Vanilla essence 1 tbsp.
- – Flour 210 g.
- Liquid filling:
- – Condensed milk 1 1/2 can.
- – Evaporated milk 1 1/2 can (If you do not have evaporated milk you possibly can substitute it with hydrated powdered milk with half the water required).
- – Milk cream 400 cc.
- Meringue topping:
- – Whites 4 pcs.
- – Sugar 240 g.
- – Water 80 cc.
- – Cinnamon powder.
THREE LECHES CAKE WITH CONDENSED MILK
PROCEDURE:
1. Preheat the oven. Butter a Pyrex-type mould of roughly 25 x 35 cm.
2. For the sponge cake, beat the eggs along with the sugar till reaching the height (about 10 minutes).
3. Add the essence and flour (sifting it 3 instances) and combine with
envolvent actions.
4. Pour the combination into the ready Pyrex-type mould and cook dinner in a medium oven for roughly 45 minutes.
5. Combine the condensed milk, evaporated milk and heavy cream in a bowl.
6. Prick the cake with a skewer and start to hydrate it with the milk combination little by little. Place within the fridge and proceed to hydrate as it’s absorbed. It’s ideally suited to hydrate the cake for 12 to 24 hours.
7. Cowl the cake with Italian meringue and floor cinnamon.
