Mexican Three-milk Gateau
ready in 4 h. 15 min.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4. Line the baking tin with baking parchment.
Beat the butter with the sugar, vanilla sugar and extract and a pinch of salt until light and fluffy. Gradually stir in the eggs and beat the mixture until very fluffy.
Mix the flour and baking powder, sieve onto the egg mixture and fold in. Spread the dough on the baking tray and bake for approx. 30 minutes (testing with a wooden cocktail stick). Remove from the oven and let cool.
Mix the sweetened evaporated milk with the half cream and milk. Prick holes in the cake with a wooden cocktail stick and soak it with the milk and cream mixture. Cover with foil and chill for at least 3 hours.
Beat the cream with the icing sugar and cream stiffener and spread over the cake. Cut into pieces to serve.