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There is a German name for this, something like Drei Milch Kuchen perhaps?

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1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk (use only 2/3 cup)
1 (12 ounce) can evaporated milk (use only 3/4 cup)
1 pint heavy whipping cream
2 C chopped canned & drained peaches

Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a
9 inch springform pan. Beat the egg yolks with 3/4 cup sugar until light in
color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
In a small bowl, beat egg whites until soft peaks form. Gradually add
remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into
yolk mixture. Pour into prepared pan. Bake at 350 degrees F (175 degrees C)
for 45 to 50 minutes or until cake tester inserted into the middle comes out
clean. Allow to cool 10 minutes. Loosen edge of cake with knife before
removing side of pan. Cool cake completely; place on a deep serving plate. Slice cake to make 2 layers.
Use a two prong meat fork or cake tester to pierce surface of cakes. Mix
together condensed milk, evaporated milk and 1/4 cup of the whipping cream.
Pour remaining milk mixture over cake slowly until absorbed. After syrup is absorbed, cover bottom layer with peaches and whipped cream. Cover with top layer.

Whip the remaining whipping cream until it thickens and reaches spreading
consistency. Frost cake with whipped cream
Makes 8 servings

Arlene in TN

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Last updated March 2, 2005