Cake with three types of milk (condensed, concentrated and whole) very popular in Latin America, where it originated. For example, in Mexico it is often served at weddings. With fresh with the fruits of mango and cinnamon the classic dessert acquires new paints of tastes. It is worth noting that the cake in any case turns out wet, but you can slightly reduce the amount of milk poured in a biscuit (1.5 tbsp. instead of 2 tbsp.). It’s also important to do pretty many punctures with a fork. Pour milk mixture in yet cooled biscuit, making it slowly and evenly for the best впитывания. 
Time: 1 hour.Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large eggs
- 1 tbsp. Sahara
- 2/3 Art. melted butter
- 1 tsp vanilla extract
- 2.25 Art. whole milk
- 1.5 tbsp. confectionery flour (low flour gluten free)
- 1 tsp baking powder
- 1/4 tsp salt
- 350 ml. sugar-free concentrated milk
- 400 ml. condensed milk with sugar
- 1 tbsp. l roma
- 2 large ripe mangoes
- 3 tbsp. l Sahara
- 1 tbsp. butter cream 33%
- Ground cinnamon to sprinkle
Recipes with similar ingredients: confectionery flour, eggs, milk, concentrated milk, condensed milk, cream, mango, cinnamon, rum
Recipe preparation:
- Preheat the oven to 180 ° C. Lubricate the square shape for baking with sides of 20 cm. vegetable oil and cover the bottom parchment paper.
- Make a biscuit: with a mixer, beat the eggs with sugar in a large bowl until slightly whitened and thickened (approximately 6 minutes). Slowly add in turn while continuing to whisk, melted butter, vanilla extract and 1/4 tbsp. whole milk.
- Combine the flour, baking powder and salt in a bowl. Sift the resulting mixture into a mass with beaten eggs, then gently mix with a silicone spatula to form a thick dough. Move it to the prepared dish and bake until a toothpick inserted in the center will not come out clean (approximately 30 minutes). Drag the knife along the edge of the biscuit to remove it from the forms.
- Meanwhile, whisk the remaining 2 tbsp in a bowl. whole milk condensed milk with sugar, concentrated milk and rum. Poke a warm sponge cake all over the surface with a fork, then gradually and evenly pour the mixture of milk on top, giving it completely absorb. Cover and refrigerate at least than 1 hour or leave overnight.
- Make topping before serving: peel the mango, take out bones and cut into cubes. Puree half the fruit in a blender with 2 tbsp. l Sahara. Move to a bowl. Mix deferred cubes mango. In a separate bowl, whip with a mixer the fat cream with the remaining 1 tbsp. l sugar until soft peaks form. Cut cake. Put whipped cream on each piece and sprinkle with cinnamon. Serve with mango topping on a plate. Cake recipe “Tres lechez” with a layer of souffle and coffee impregnation.
