Cake three milks ab

This dessert should be done the day before consumption.

Separate the whites of the yolks of half of the eggs. Prepare the mold with butter paper and oil.

For the sponge cake: put the whole eggs in a bowl and beat. When you start to foam, add the sugar shortly. Beat at greater power and add vanilla.

Put in a bowl and add with cernidor the aforementioned flour (it should be signed twice so that it is well aerated). Revolver and mix gently with stick spoon. Bake 45 min at 180 °. Let stand 10 mins before unmolding. Unmold the sponge cake and leave in 2.

For the filling: put the condensed milk in a bowl. Add evaporated milk and cream. Mix and stir well. Separate the mixture in 2: one for soaking and another for the filling.

Dissolve the cornstarch in 1 mix cda that you will use for the filling. Refill the filling mixture in 2: one put it to heat and in the other add the Dissolved Maicena and a yolk (for every 1 jar of evaporated milk). The rest of the yolks can be used in another preparation.

When the mixture you are heating up is warm, move the bowl where the rest of the mix is. Rebolk well and then put everything again to heat. When the mixture begins to boil, wait 1 minute. Allow to cool into a bowl with Alusa PLAST paper (the paper touch the cream).

In a kuchen mold, cover it with a clean bag and put half of the sponge cake. Click it with a fork and add the mixture that you booked for soaking. Let it absorb and add a little more (not all). Add the fill, spread well and cover with the other half of the sponge cake. Click the Top (Inside) Round and add the rest of the mix. Let stand a whole night in the fridge, closing the bag.

For merengue: mix the whites with sugar, stir and take the microwave for 20 seconds. Remove and stir. Do this process until no sugar crystal is left. Then, beat the whites with the sugar until it cools. Unmold the cake, cover meringue and enjoy.

Angélica Bertin. Chilean cuisine. Adapted.