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Full Online Book HomeLearning KitchenEthnic_misc - Three Milk Cake By Cowgirl
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Ethnic_misc - Three Milk Cake By Cowgirl Post by :bargain_hunter Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2858

Click below to download : Ethnic_misc - Three Milk Cake By Cowgirl (Format : PDF)

Ethnic_misc - Three Milk Cake By Cowgirl

Cake:
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter - softened
5 eggs
1 teaspoon vanilla
1/3 cup milk

Soaking syrup:
1 cup condensed milk
1 cup evaporated milk
1 cup whole milk
1 tablespoon light rum (optional)

Topping (optional):
whipped cream
sliced kiwi, peaches, strawberries


Preheat oven to 350 F. Lightly butter a 9-by-13 inch cake pan or a 10-inch layer or springform pan (insulated with foil to prevent leakage).

Cream the butter with sugar until light and fluffy. Add eggs and vanilla, then milk and flour and blend well. Spoon batter into prepared pan and bake until cake springs back when gently touched (25 to 30 minutes).
Allow cake to cool in pan then turn it out onto a serving platter to finish cooling.

To make syrup, stir all ingredients together. Pour evenly over cake and refrigerate it for at least 3 hours.

Serves 8 to 10. Will keep, refrigerated, for up to three days.

Note: if you plan to use a springform pan, use less syrup and keep some on the side for pouring. Unmold the cake in a rimmed plate or platter to capture excess syrup.
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For the cake: 6 eggs 1 cup sugar 1 cup flour 1/2 cup melted butter For the crema de leches (milk cream): 1 (14 oz.) can condensed milk 1 (12 oz,) can evaporated milk 1 cup milk 3 egg whites 1/4 cup milk 1/2 cup sugar 1 teaspoon nutmeg For frosting for top of cake: You can use marshmallow cream, Cool Whip or real whipped cream). Sprinkle with chopped nuts. For the cake: Beat eggs and sugar by hand for one minute. Place in a double boiler. Heat until hot (do not boil). Beat until double in size, approximately 10 minutes,
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