Description
A delightful twist on the traditional Mexican dessert, combining a fluffy cake soaked in three milks with crispy churros and whipped cream.
Ingredients
- 5 large eggs
- 1 cup granulated sugar
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 1/2 cup whole milk
- 2 1/2 cups heavy cream
- 12 churros
- 1/2 cup cinnamon sugar (for churros)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a cake pan by greasing and flouring it.
- Beat the eggs and granulated sugar together until fluffy. Incorporate the melted butter and vanilla extract, mixing until well combined.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the egg mixture, stirring until just combined.
- Pour the batter into your prepared cake pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool.
- Poke holes all over the top of the cooled cake with a fork.
- Whisk together the evaporated milk, condensed milk, whole milk, and heavy cream. Pour this mixture over the cooled cake, allowing it to seep into the holes.
- Cover the cake and refrigerate for at least 4 hours or overnight.
- Whip the heavy cream with powdered sugar until stiff peaks form. Spread this whipped cream over the top of the cake.
- Add the crispy churros on top and sprinkle with cinnamon sugar.
- Slice, serve, and enjoy!
Notes
For best flavor absorption, allow the cake to soak overnight in the milk mixture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican