Cake for dinner perhaps?


three milks cake

The lovely Dine found this awesome cake on Jessica from Nook’s website and I for one can’t wait to bake it. Who says you can’t bake your cake and eat it too? (Mind the pun)

Latin American Milk Cake (recipe adapted from Nook Eatery)

Ingredients:

  • 6 large eggs, separated
  • a pinch of cream of tarter
  • 2 cups castor sugar
  • 2 cups cake flour
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1 vanilla pod (or 1 tsp vanilla essence)
  • 1 tin ideal milk
  • 1 tin condensed milk
  • 1 cup cream
  1. Preheat your oven to 180°C.
  2. Grease a 30cm cake tin and set aside. You can also make a smaller cake using a 20cm cake tin, in which case you’ll need to halve the ingredients above.
  3. Whisk the egg whites and cream of tarter until soft peaks form. Then gradually add the castor sugar, still whisking, until stiff peaks form.
  4. Add the egg yolks one at a time, mixing the batter well after each addition.
  5. Mix in the seeds from the vanilla pod.
  6. Lastly, mix in the flour and baking powder, alternating with the milk, until the batter is smooth.
  7. Pour the batter into the cake tin, and bake for 35-40 minutes, or until the cake is golden and a cake tester comes out clean.
  8. Combine the ideal milk, condensed milk and cream in a jug. When the cake has cooled slightly, pour the mixture over it slowly in about three batches, waiting for the mixture to be absorbed every time.
  9. Let the cake cool to room temperature, then refrigerate it for at least four hours. Some of the milk mixture will run out of the cake, which is fine.
  10. The next morning you can ice and eat it!

three milks cake

Italian Meringue Icing

  • 3 tbs water
  • 1 cup sugar
  • 3 large egg whites
  • a pinch of cream of tarter
  • toasted almonds (for decorating)
  1. Whip the egg whites and cream of tarter until soft peaks form.
  2. At the same time, heat the water and sugar on the stove top, until the mixture has reached soft ball stage.
  3. Slowly pour the hot syrup to the whipped egg whites, while still whisking.
  4. When the syrup has been added, continue whisking on low speed until the icing cools down.
  5. When the icing has cooled down you can ice your cake, and top it with toasted almonds, coconut, fruit, or anything your heart desires really.
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