Tres leches cake with chocoflan recipe

Tres leches cake with chocoflan recipe

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

Directions:
Preheat the oven to 200°C.
For the vanilla cake: blend the milk, the egg, the baking powder, the wheat flour, the butter and the vanilla essence 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.

For the caramel: Add the sugar in a saucepan over medium heat, cook until it forms a caramel and pour into a mold.

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 aluminum foil and bake in a bain-marie at 200°C for 50 minutes. Once cooked, remove from the oven, cool, unmold and reserve.

For the chocolate sponge cake: Blend the milk, egg, wheat flour, sugar, baking powder and Cocoa Hershey's until everything is perfectly integrated. Subsequently, bake at 180 ° C for 50 minutes or until the cake is ready. Remove from the oven, cool, unmold and reserve.

For the 3 milks: Mix the milk, the vanilla essence, the evaporated milk and the condensed milk in a container.

To assemble the cake: place the chocolate cake as a base, on top the caramel flan and finally, the vanilla cake. Bathe the flan-filled cake with the tres leches mixture and cover with the bitumen until it is smooth. Refrigerate the tres leches cake with chocoflan for 30 minutes and if necessary, place another layer of bitumen to cover any imperfections.
Decorate the tres leches cake with chocoflan with melted Hershey's Dark Chocolate Pastry Bar, Hershey's Dark Chocolate Chips and Hershey's Cookies 'N' Creme Chips.