A light sponge cake soaked in a three-milk mixture, then topped with soft whipped cream. It is melting, fresh, milky, and true to the spirit of the Mexican classic.
Ingredients
- 3 pieces eggs
- 90 g granulated sugar
- 90 g T45 all-purpose flour
- 1 tsp baking powder
- 1 pinch fine salt
- 2 tsp vanilla extract
- 10 g unsalted butter
- 170 g sweetened condensed milk
- 120 ml evaporated milk
- 220 ml heavy cream
- 80 ml whole milk
- 20 g powdered sugar
- to taste ground cinnamon
- 4 pieces fresh strawberries
Method
- Butter a small baking pan, then preheat the oven to moderate heat; the pan should be thinly greased without visible clumps.
- Separate the eggs, whip the egg yolks with the sugar until you get a pale, thick, and ribbon-like cream.
- Whip the egg whites with the salt until they form soft, glossy peaks that hold on the whisk.
- Fold the flour and baking powder into the yolks, then loosen with the vanilla; gently add the egg whites, folding the batter until it remains foamy.
- Pour into the pan and bake until the cake is golden, puffed, and a knife comes out dry; let cool slightly without unmolding.
- Mix the sweetened condensed milk, evaporated milk, whole milk, and a portion of the heavy cream until you get a smooth and homogeneous liquid.
- Pierce the entire surface of the warm cake, then slowly pour the milk mixture over it; let it absorb in the refrigerator until the top is moist but without excessive puddles.
- Whip the remaining heavy cream with the powdered sugar and vanilla until supple and coating, then spread over the very cold cake.
- Serve in thick slices, dusted with cinnamon and accompanied by strawberries; the slice should be very soft, fresh, and slightly gleaming with milk.
Nutrition
Per serving
- Energy
- 626.9 kcal
- Protein
- 14.41 g
- Carbohydrate
- 75.21 g
- Fat
- 28.94 g
- Fibre
- 2.2 g
- Calcium
- 353.24 mg
- Iron
- 0.64 mg
- Magnesium
- 30.61 mg
