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scratch - Three Milk Cake

Source of Recipe

from 50 countries/mimi's cyber kitchen - Nicaragua


List of Ingredients

scratch - Three Milk Cake

for the cake:
6 eggs
1 c. sugar
1 c. flour
1/2 c. melted butter

for the 3 milk cream:
3/4 c. canned condensed milk, (6o ounces)
3/4 c. canned evaporated milk, (6 ounces)
1 1/2 c. + 1/2 c. milk, separated
1/2 c. sugar
3 egg whites
1 tsp. nutmeg

for the frosting:
marshmallow cream, frozen whipped topping - thawed,
...or real whipped cream
1/2 c. finely chopped nuts

for the cake:
Preheat the oven to 350. Grease an 9x11x2" baking dish.
Whisk the eggs and sugar together, by hand, for one minute.
Place in a double boiler and heat until hot, do not boil.
Beat until it is doubled in size, approximately 10 minutes, while very slowly adding the flour and melted butter, blending well.
Bake for 20 minutes.
After removing from the oven and while the cake is Warm, poke holes, about 1/2 apart, using the handle of a wooden spoon.

for the milk cream:
Mix the condensed milk, evaporated milk, and 1 1/2 c. of the regular milk together in a 2 quart saucepan.
Add the sugar and stir to mix. Bring to a boil, then remove from the heat.
In a small bowl, whisk together the egg whites and the 1/2 c. milk.
Add, very slowly to the hot mixture, whisking well.
Bring the boiled milk mixture to a boil again. Remove from heat and whisk in the nutmeg.
Pour the milk mixture over the cake, making sure the cake is well saturated.

Frost with the marshmallow cream, whipped topping or real whipped cream.
Sprinkle with the chopped nuts.
Refrigerate before serving. Do not freeze.


Recipe