Mexican Three Milk Cake
I’m in love with Milk and Honey . it’s an amazing blog. I read it from post one to the last one when I first started following it and I’m there every week since then just to see what she has posted. When I saw this recipe I just had to try it. It sounded ridiculously moist. Three types of milk THREE and you pour one on the cake after its baked sounded like a melt in your mouth kind of cake and true to my expectations the cake completely melted in my mouth. It was heavenly I tell you pure bliss in a cake.
The only thing I kinda did not like about this cake was the amount of sugar I used about 180 grams (recipe asked for 220g) but I think because of the sweetened condensed milk it ended up having a tad bit too much sugar in the end. So for you guys I recommend about 110g of sugar.
Hope you love it as much as I did. HAPPY BAKING!!
Ingredients
- 180g unsalted butter, softened
- 110g caster sugar (you could use less)
- 1 vanilla bean, seeds scrapped
- 1 tablespoon vanilla extract
- 5 eggs
- 225g self raising flour
- 250ml milk
- 250ml sweetened condensed milk
- 250ml buttermilk (make your own here)
- 500ml whipping cream
- sliced fruit
Instructions
Place the butter and sugar into the bowl of an electric mixer and beat until fluffy and pale, about 8-10 minutes. Add seeds and beat to combine. Gradually add the eggs, one at a time, beating well after each addition. slowly add the flour and beat until just combined. Spoon the mixture into a lightly greased 20cm x 30cm brownie tin lined with non-stick baking paper and bake for 30-35 minutes or until cooked when tested with a skewer. Using a skewer, make holes all over the top of cake and place in the refrigerator to cool completely.
While the cake is cooling, place all of the milks and the vanilla extract in a jug and mix well to combine. Pour the milk mixture over the cake and return to the refrigerator overnight. The cake will absorb the milk and you'll be left with a deliriously moist vanilla cake.
Place the cream in a bowl and whisk until soft peaks form. Top the cake with the cream. You can pile the sliced fruit all over the cake,
HAPPY EATING
https://www.themothershipvillage.com/mexican-three-milk-cake/
RED VELVET CAKE (RECIPE 2)
So last Friday I posted my KitKat Red Velvet Cake. The cake was for my girl’s Soraya’s birthday and at some point I thought that the main cake might not be enough so I again begun to bake but decided that I wanted a more RED red velvet cake seeing as the original one was a very deep red I wanted something with a more prominent red. So I searched around and found this recipe at Joy of Baking. It used only 2 tablespoons of cocoa so that sort of guaranteed a redder cake. Like I said last week people seemed to enjoy both cakes. Those who preferred this like it because it was not a “typical” chocolate cake in that u can think you taste the chocolate but you aren’t sure so it’s more intriguing. It was also quite moist and the sugar balance was just right. Hope you will enjoy it too. HAPPY BAKING!!
Ingredients
- 2 1/2 cups sifted all purposes flour
- 1/2 teaspoon salt
- 2 tablespoons cocoa powder
- 1/2 cup) unsalted butter at room temperature
- 1 1/2 cups granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla essence
- 1 cup buttermilk
- 2 tablespoons liquid red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon baking soda
Instructions
Preheat oven to 175 degrees C Butter two – 9 inch (23 cm) cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Divide the batter evenly between the two prepared pans and smooth the tops with the back of a spoon.
Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. HAPPY EATING!!
https://www.themothershipvillage.com/red-velvet-cake-recipe-2/
