Three Milk Cake with Rompope Recipe

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Three Milk Cake with Rompope
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Ingredients
13
Count
Nutrition
894
Calories
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Ingredients:

Directions:

  1. For rompope syrup: Whisk all ingredients in medium bowl to blend. Pour half of liquid into heavy large saucepan. Bring to boil. Reduce heat to medium and boil gently until mixture is reduced to 1 1/4 cups, stirring frequently, about 17 minutes. Whisk in remaining half of liquid. (Can be made 1 day ahead. Rewarm just until lukewarm before using.)
  2. For cake: Preheat oven to 350°F. Butter and flour 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter and flour parchment. Whisk eggs and sugar to blend in large bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat mixture constantly until thick, pale yellow, and tripled in volume, about 9 minutes. Remove bowl from over water. Continue to beat mixture until cool, about 6 minutes. Sift flour over egg mixture in 3 additions, gently folding in each addition. Transfer 1 cup batter to small bowl; fold in melted butter in 3 additions. Gently fold into batter in large bowl, being careful not to deflate batter. Transfer batter to prepared pan.
  3. Bake cake until top is deep golden and tester inserted into center comes out clean, about 25 minutes. Cool cake in pan 10 minutes. Turn cake out onto deep platter at least 2 inches larger than cake. Remove parchment paper. Using wooden skewer, pierce cake all over top, spacing piercings 1/2 inch apart and pressing skewer down to bottom of cake.
  4. Gradually pour half of lukewarm rompope syrup over top of hot cake, spreading over cake with spatula and allowing rompope syrup to soak into cake before adding more. Invert cake onto another large deep platter. Pierce cake all over top, spacing piercings 1/2 inch apart and pressing skewer down to bottom of cake. Gradually pour remaining rompope syrup over cake, spreading with spatula and allowing syrup to soak in before adding more. Let cake stand at room temperature until cooled completely, about 2 hours, occasionally spooning up any rompope syrup that collects on bottom of platter and drizzling syrup over cake. (Can be made 1 day ahead. Cover and refrigerate.)
  5. For frosting: Using electric mixer, beat cream and sugar in large bowl until peaks form. Spread frosting over cake. (Can be made 4 hours ahead. Cover and chill.) Garnish with halved berries and mint, if desired. Serve with sliced berries.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 894.36 Kcal (3745 kJ)
Calories from fat 651.07 Kcal
% Daily Value*
Total Fat 72.34g 111%
Cholesterol 289.78mg 97%
Sodium 119.17mg 5%
Potassium 320.77mg 7%
Total Carbs 54.91g 18%
Sugars 36.5g 146%
Dietary Fiber 1.01g 4%
Protein 10.61g 21%
Vitamin C 13.1mg 22%
Vitamin A 0.7mg 23%
Iron 1.6mg 9%
Calcium 271.7mg 27%
Amount Per 100 g
Calories 306.47 Kcal (1283 kJ)
Calories from fat 223.1 Kcal
% Daily Value*
Total Fat 24.79g 111%
Cholesterol 99.3mg 97%
Sodium 40.83mg 5%
Potassium 109.92mg 7%
Total Carbs 18.82g 18%
Sugars 12.51g 146%
Dietary Fiber 0.34g 4%
Protein 3.64g 21%
Vitamin C 4.5mg 22%
Vitamin A 0.2mg 23%
Iron 0.6mg 9%
Calcium 93.1mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.7
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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