EASTER MILKBERRY CAKE

Ingredients

Yield:

1

• Genoise

  • 6 Eggs
  • 10 oz Granulated Sugar
  • 10 oz Flour
  • 2 teaspoon Baking Power
  • ½ cup Whole Milk
  • 2 teaspoon Vanilla Extract

• Three Milk Syrup

  • 28 oz Evaporated Milk
  • 28 oz Whole Milk
  • 25 oz Condensed Milk
  • 4 oz Rompope (Vanilla Mexican Rum) Optional
  • Cinnamon Stick

• White Chocolate Mousse

  • 3.5 oz White Chocolate
  • 7 oz Whipping Cream

• Strawberry Jelly

  • 6 oz Strawberry Puree
  • 2 oz Gelatin sheets
  • 2 oz Granulated Sugar

Preparation

Difficulty:

Difficult

Time:

1 Day

 

1. Genoise

   1. Preheat the oven to 375°
   2. Prepare in a bowl milk and vanilla. Sift together flour and baking power. Set aside
   3. Beat the egg whites on low speed until soft peaks form.
   4. Add the sugar slowly with the mixer working
   5. Add the egg yolks one by one beating well after the addition of each
   6. Add together the flour and baking powder previously sifted to the egg mixture, alternating with the milk and vanilla
   7. Put into moulds and Bake until golden for 25 minutes
   8. Cut the top of each and set aside

2. Three Milk Syrup

   1. Bring to a boil together the three milks, cinnamon and the rum if you are using it
   2. Pour the liquid over the cooled cake slowly. Refrigerate for 2 hours
   3. Cake will be soaked enough. Better to make 1 day ahead.

3. White Chocolate Mousse

   1. In heavy saucepan over medium-low heat, bring to a boil 1/3 cup cream, mix with white chocolate until this is melted and mixture is smooth.Chill for 1 hour
   2. Beat remaining cream until soft peaks form, fold into white chocolate carefully. Spread over each individual cake and chill again
   3. Spread over each individual cake and chill again

4. Strawberry Jelly

   1. In a small saucepan bring to a boil strawberry puree and granulated sugar, meanwhile soak sheets of gelatin in a bowl of cold/iced water for 5 to 10 minutes
   2. Use about 1 cup/250ml of cold water per sheet
   3. Once soft, lift sheets from the cold water.
   4. Wring gently to remove excess water
   5. Remove strawberry puree and put gelatin sheets over it
   6. Cover the top of each individual cake with strawberry jelly and chill again
   7. Serve with your favorite Ice Cream