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