TRES LECHES CAKE WITH CHOCOFLAN 😋
Ingredients:
- 1 cup milk, for the vanilla sponge cake
- 4 eggs, for the vanilla sponge cake
- 2 tablespoons vanilla essence, for the vanilla sponge cake
- 1 tablespoon baking powder, for the vanilla sponge cake
- 2 cups wheat flour, for the vanilla sponge cake
- 1/2 cups butter, for the vanilla sponge cake
- 1/2 cups sugar, for the vanilla sponge cake
- 1 cup cream cheese, 190 g, for the flan
- 1 cup evaporated milk, for the flan
- 1 cup condensed milk, for the flan
- 5 eggs, for the flan
- 1 tablespoon vanilla essence, for the flan
- 1 1/2 cups sugar, for the caramel
- 4 eggs, for the chocolate sponge cake
- 1 cup milk, for the chocolate sponge cake
- 1/2 cups Cocoa Hershey's, for the chocolate sponge cake
- 1 1/2 cups wheat flour, for the chocolate sponge cake
- 1 tablespoon baking powder, for the chocolate sponge cake
- 1/2 cups sugar, for the chocolate sponge cake
- 1 cup of milk, for the three milks
- 2 tablespoons of vanilla essence, for the three milk
- 1 cup evaporated milk, for the three milks
- 1 cup condensed milk, for the three milks
- enough Hershey's Dark Chocolate Pastry Bar, melted, to decorate
- enough Hershey's® dark chocolate chips, to decorate
- enough Hershey's Cookies 'n' Creme Sprinkles, to decorate
Preparation:
1. Preheat the oven to 200°C.
2. For the vanilla cake: blend the milk, the egg, the baking powder, the wheat flour, the butter and the essence of vanilla and the sugar until everything is perfectly integrated. Subsequently, pour the mixture into a previously greased and floured mold. Bake at 180°C for 40 minutes and once cooked, remove from the oven, cool, unmold and reserve.
3. For the caramel: add the sugar in a saucepan over medium heat, cook until it forms a caramel and pour into a mold. Booking.
4. For the flan: blend the evaporated milk, the condensed milk, the egg, the vanilla essence and the cream cheese until everything is perfectly integrated. Pour the flan mixture into the caramel mold, cover with aluminu
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