A delicious cake, from Mexico, with three different kinds of milk, juicy and fluffy. From radicio.com


Ingredients for the syrup milk:

Sweetened milk: 1 tin (397 gr.)

Evaporated milk: 1 tin (340 gr.)

Sour cream: 1 mug

Vanilla: 1 teaspoon extract or 2 vanillin

Ingredients for the cake:

Flour: 2 mugs (285 gr.) For every use

Baking powder: 2 teaspoons

Salt: 1 teaspoon

Cinnamon: 1/2 teaspoon

Butter: 115 g.

Milk: 1 mug

Eggs: 4 large, at room temperature

Ζάχαρη : 2 mugs (400 gr.)

Vanilla: 1 teaspoon extract or 2 vanillin

Materials for coating:

Sour cream: 1 mug (35% fatty least)

Glucose syrup: 2 tablespoons

Vanilla: 1 teaspoon extract or 2 vanillin



For the syrup: put the condensed milk in a saucepan and place over medium heat. boil, stirring constantly until you get a very light brown color. Carefully (will vapors can burn you if you do not watch) add the evaporated milk. Stir to homogenize the 2 milk and remove from fire. Add the cream and vanilla, stir and allow to cool completely.

For the cake: preheat the oven to 165 degrees. Butter and flour a baking pan 22 X 32 from. about. Sift together the flour, Baking, salt and cinnamon. Keep it aside. Combine milk and butter in a saucepan and put on fire, until butter melts. The download from heat and keep them for later.

Put the eggs in mixer and beat for half a minute. Add the sugar and beat until frothy well and become shiny, 5 – 6 minutes. Download speed to slow and add milk with the butter and vanilla. Finally add in 3 doses flour. When you add it all, turn up speed and hit the mixture 30 seconds (No more).

Pour the dough in the pan you prepared and put in the oven. Bake until the cake does not stick to the knife, per 50 minutes.

Remove from oven and let on a rack, cool slightly, per 15 minutes. With a stick to kebabs, make holes all over the cake, approximately 1 from. between. Pour the cake with the syrup you have prepared milk. Let it cool for other 20 minutes and then refrigerate, uncovered for at least 3 hours (best overnight)

For coating: beat the cream with the glucose and vanilla until they whipped. The spread over the cake.

Cut into squares and serve (can be kept in the refrigerator 3 – 4 days)