Three Milk Cake With Rompope Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Eggs: Separated into yolks and whites, they add richness and help with the cake's structure.

Granulated sugar: Sweetens the cake and helps with the texture.

Whole milk: Adds moisture and richness to the batter.

Vanilla extract: Adds a warm, sweet flavor to the cake.

Evaporated milk: One of the three milks used to soak the cake, adding creaminess.

Sweetened condensed milk: Adds sweetness and a rich, creamy texture to the soaking mixture.

Heavy cream: Used for the whipped topping, adding a light and airy texture.

Rompope: A Mexican eggnog-like drink that adds a unique flavor to the whipped topping.

When folding the egg whites into the batter, use a gentle motion to avoid deflating the whipped egg whites. This will help maintain the cake's light and airy texture. Use a rubber spatula and fold in a figure-eight motion, turning the bowl as you go.

• all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, resulting in a lighter and more tender cake.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder.

• whole milk - Substitute with 2% milk: It has slightly less fat but will still provide the necessary moisture and richness.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• evaporated milk - Substitute with half-and-half: It has a similar consistency and richness, making it a good alternative.

• sweetened condensed milk - Substitute with coconut condensed milk: This is a dairy-free option that provides similar sweetness and texture.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that offers a similar richness and thickness.

• rompope - Substitute with eggnog: Eggnog has a similar flavor profile and consistency, making it a suitable replacement.

• Allow the cake to cool completely before storing. This ensures that the milk mixture is fully absorbed and the cake sets properly.
• Cover the cake tightly with plastic wrap or aluminum foil. This prevents it from drying out and helps maintain its moist texture.
• Store the cake in the refrigerator. The milk mixture and heavy cream topping require refrigeration to stay fresh.
• For best results, consume the cake within 3-4 days. The flavors meld beautifully over time, but the cake may start to lose its texture if kept longer.
• To freeze, first ensure the cake is completely cooled. Cut it into individual servings for easier thawing.
• Wrap each piece tightly in plastic wrap, then place the wrapped pieces in a freezer-safe container or zip-top bag. This double-layer protection helps prevent freezer burn.
• Label the container with the date to keep track of freshness. The cake can be frozen for up to 2 months.
• When ready to enjoy, thaw the cake in the refrigerator overnight. This gradual thawing helps maintain the cake's texture and flavor.
• For a quicker option, you can thaw individual pieces at room temperature for about 1-2 hours. However, avoid microwaving as it can alter the cake's consistency.
• Once thawed, enjoy the cake chilled. The rompope-infused cream topping will be just as delightful as when freshly made.

• Preheat your oven to 325°F (165°C). Place the three milk cake in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through. This method helps maintain the cake's moist texture.

• If you prefer using a microwave, place a slice of the three milk cake on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 30-45 seconds. Check if it's warm enough; if not, continue heating in 10-second intervals.

• For a quick stovetop method, use a double boiler. Place the three milk cake in a heatproof bowl and set it over a pot of simmering water. Cover the bowl with a lid or foil and let it steam for about 5-10 minutes. This gentle heating method helps retain the cake's moisture.

• If you have an air fryer, preheat it to 300°F (150°C). Place the three milk cake in the air fryer basket, ensuring it's not overcrowded. Heat for 5-7 minutes, checking halfway through to ensure it doesn't dry out. This method gives a slightly crisp edge while keeping the inside moist.

• For a more indulgent reheating method, consider using a sous-vide. Seal the three milk cake in a vacuum-sealed bag and immerse it in a water bath set to 140°F (60°C). Heat for about 30 minutes. This method ensures even heating and preserves the cake's texture perfectly.

• Oven: Preheat to 350°F (175°C) to bake the cake.

• 9x13 inch baking dish: Grease and flour this dish to bake the cake.

• Mixing bowl: Combine flour, baking powder, and salt in one; beat egg yolks and sugar in another.

• Electric mixer: Beat egg yolks with sugar until pale and fluffy; also used to beat egg whites until soft peaks form.

• Spatula: Gently fold the flour mixture into the egg yolk mixture and later fold in the egg whites.

• Toothpick: Check if the cake is done by inserting it into the center; it should come out clean.

• Measuring cups: Measure out the flour, sugar, and various milks.

• Measuring spoons: Measure out the baking powder, salt, and vanilla extract.

• Whisk: Combine the three types of milk for soaking the cake.

• Bowl: Mix the evaporated milk, sweetened condensed milk, and whole milk.

• Whisk or electric mixer: Whip the heavy cream with rompope and sugar until thick.

• Spreader or offset spatula: Spread the whipped cream topping over the cake.

Pre-measure ingredients: Measure all ingredients ahead of time to streamline the baking process.

Use a stand mixer: A stand mixer can save time when beating egg yolks and whipping egg whites.

Prepare the baking dish: Grease and flour the baking dish before starting to mix the batter.

Combine milk mixture in advance: Mix the evaporated milk, sweetened condensed milk, and whole milk while the cake is baking.

Chill the bowl: Chill the bowl and whisk for the heavy cream and rompope topping to speed up the whipping process.