![\"317\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/01\/317.jpg\")
<\/a><\/p>\nMilk Cake<\/strong><\/p>\n I still had a little bit of this cake<\/a> left and it was getting somewhat hard.<\/p>\n <\/p>\n I didn’t want to waste it so I decided to let the cake soaked in sweetened milk.<\/p>\n The inspiration came from tres leches cake as you probably guessed.<\/p>\n I didn’t have any of the milk that is traditionally used for tres leches cake, so I used what I had: almond milk and heavy cream.<\/p>\n I wasn’t sure how it would turn out, but I was so happy with the result.<\/p>\n I love this moist cake that’s packed with wonderful milk flavor.<\/p>\n Milk Cake<\/strong><\/p>\n rustic cake<\/a> 1. Warm the cake in microwave oven. \u6b8b\u308a\u30b1\u30fc\u30ad\u3067\u30df\u30eb\u30ad\u30fc\u30b1\u30fc\u30ad<\/strong><\/p>\n \u5148\u65e5\u4f5c\u3063\u305f\u7530\u820e\u98a8\u30b1\u30fc\u30ad<\/a>\u3001\u5c11\u3057\u6b8b\u3063\u3066\u3044\u305f\u306e\u304c\u786c\u304f\u306a\u3063\u3066\u304d\u307e\u3057\u305f\uff08\u82e6\u7b11\uff09\u3002<\/p>\n \u7121\u99c4\u306b\u3057\u305f\u304f\u306a\u304b\u3063\u305f\u306e\u3067\u3001\u305d\u3046\u3060\u3001\u30e1\u30ad\u30b7\u30b3\u30c7\u30b6\u30fc\u30c8\u30b1\u30fc\u30ad\u307f\u305f\u3044\u306b\u3001\u30df\u30eb\u30af\u3092\u542b\u307e\u305b\u3066\u307f\u3088\u3046\u3068\u3002<\/p>\n \u30e1\u30ad\u30b7\u30b3\u30c7\u30b6\u30fc\u30c8\u4eba\u6c17\u306e\u30c8\u30ec\u30b9\u30fb\u30ec\u30c1\u30a7\u30b9\u30fb\u30b1\u30fc\u30ad\u306f\u3001\u540d\u524d\u306e\u901a\u308a3\u7a2e\u306e\u30df\u30eb\u30af\uff08\u305f\u3044\u3066\u3044\u306f\u30b3\u30f3\u30c7\u30f3\u30b9\u30df\u30eb\u30af\u3001\u30a8\u30d0\u30dd\u30ec\u30fc\u30c8\u30df\u30eb\u30af\u3001\u725b\u4e73\uff09\u3092\u30b1\u30fc\u30ad\u30b9\u30dd\u30f3\u30b8\u306b\u542b\u307e\u305b\u305f\u3082\u306e\u3002<\/p>\n \u79c1\u306f\u3001\u3046\u3061\u306b\u3042\u3063\u305f\u30a2\u30fc\u30e2\u30f3\u30c9\u30df\u30eb\u30af\u3068\u751f\u30af\u30ea\u30fc\u30e0\u306b\u7802\u7cd6\u3092\u5165\u308c\u3066\u7518\u304f\u3057\u305f\u3082\u306e\u3092\u542b\u307e\u305b\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u3053\u308c\u3001\u7f8e\u5473\u3057\u3044\uff5e\uff01\uff01<\/p>\n \u30df\u30eb\u30ad\u30fc\u3001\u3068\u3044\u3046\u540d\u524d\u304c\u3074\u3063\u305f\u3057\u3067\u3057\u305f\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Milk Cake I still had a little bit of this cake left and it was getting somewhat hard.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-34685","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34685"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34685\/revisions"}],"predecessor-version":[{"id":34706,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34685\/revisions\/34706"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nmilk mixture
\n– 3\/4 cup almond milk
\n– 1\/4 cup heavy cream
\n– 1\/4 ~ 1\/3 cup sugar
\nsweetened whipped cream, for serving<\/p>\n
\n2. Make the milk mixture. Combine all the ingredients. Place the cake in a container. Poke the cake with a toothpick. Pour the milk mixture over the cake. Cover and refrigerate overnight. Serve with sweetened whipped cream.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"