Milk cake and coating

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We can say little about this cake, it has no description, you have to try it to know what it is. It is simply delicious


  • Sponge cake
  • 130 gr. of sugar
  • 4 eggs
  • 1 tsp. vanilla essence
  • 1 sachet of Royal yeast
  • 170 g of flour
  • Milk shake
  • 200 ml of milk or cream
  • 200 ml of evaporated milk
  • 200 g of condensed milk
  • Merengue
  • 3 egg whites
  • 100 gr of sugar

Step-by-step processing

  1. Sponge cake:
  2. Place the butterfly on the blades, put the sugar, eggs and vanilla essence in the jar and program 2M V3 40º.
  3. At the end we put back 2M V3
  4. We add the flour and the yeast and program 6S V3
  5. Pour into a mould lined with baking paper and bake in a preheated 25M oven at 180º.
  6. We remove the mold and let it cool on a rack
  7. Milk shake:
  8. We put the three milks in the jug and program 20S V4 and reserve
  9. Place the cake back in the mould with the base upwards, prick it whole and pour the milk mixture over the cake
  10. We left in the fridge 12H
  11. Meringue:
  12. We place the butterfly in the glass of our Monsieur cuisine connect and pour in the egg whites, sugar and program 3M V3 37º
  13. Program 4M V3 again and check that it is correctly assembled (if necessary, add a couple of minutes more)
  14. We unmolded the cake by turning it over
  15. We distribute the meringue and make picks with the help of a spoon and we grill 3M

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