Milk cream cake

The milk cream cake is a perfect choice for moments when you want to impress family and friends with a delicious and elegant dessert. This recipe not only combines textures and flavors, but it is also an explosion of tastes that will transport you to pleasant memories. Making this cake is a true art, but don't worry - I will guide you step by step so you can achieve a perfect result.

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 12

Necessary ingredients:

*For the base:*
- 3 large eggs
- 3 tablespoons of sugar
- 2 tablespoons of flour
- 1 tablespoon of cocoa
- 1 teaspoon of baking powder

*For the cream:*
- 400 ml of milk
- 4 tablespoons of sugar
- 2 tablespoons of cornstarch (or flour)
- 200 ml of liquid cream

*For the syrup:*
- 1 teaspoon of instant coffee
- 1 tablespoon of sugar
- 200 ml of cold water

Recipe history:
This milk cream cake has its origins in pastry traditions, where the combination of milk, eggs, and sugar is used to create decadent desserts. Over time, the recipe has evolved and been adapted into various versions, but its essence remains the same: a creamy and delicious dessert.

Step by step:

1. Preparing the base:
- Start by separating the egg whites from the yolks. Beat the egg whites in a large bowl until they become frothy. Gradually add the sugar and continue mixing until you achieve a glossy and firm meringue. This step is crucial to ensure a fluffy base!
- Add the yolks and gently mix with a spatula to incorporate them.
- In another bowl, combine the flour, cocoa, and baking powder. Sift the mixture to avoid lumps and achieve an even base.
- Fold the dry ingredients into the egg mixture, mixing carefully to avoid losing the air from the egg whites.
- Pour the mixture into a baking pan (20x30 cm) lined with parchment paper and level the surface with a spatula.
- Bake in a preheated oven at 180°C for 40 minutes. Check if it is baked by inserting a toothpick in the center; it should come out clean.

2. Preparing the cream:
- In a pot, add the milk and sugar and bring it to boil over medium heat.
- In a small bowl, dissolve the cornstarch in 50 ml of cold milk. This step will help avoid lumps in the cream.
- When the milk begins to boil, add the cornstarch mixture and whisk constantly. Continue mixing until the cream thickens, then remove it from the heat and let it cool completely.
- Whip the cream until it becomes firm and fold it into the cooled milk cream, mixing gently.

3. Preparing the syrup:
- In a bowl, mix the instant coffee with sugar and cold water. Make sure the sugar dissolves completely to obtain a uniform and flavorful syrup.

4. Assembling the cake:
- When the base has completely cooled, cut it into two equal parts.
- Soak the first part of the base with half of the prepared syrup, then add half of the milk cream.
- Place the other half of the base on top, soak it with the remaining syrup, and add the rest of the cream.
- For an attractive appearance, grate some chocolate on top to decorate the cake.

5. Cooling and serving:
- Let the cake chill in the refrigerator for at least 2 hours before slicing. This will allow the flavors to meld and make the cake easier to cut.

Practical tips:
- If you want a more intense base, you can replace one tablespoon of flour with two tablespoons of cocoa, resulting in a deeper chocolate flavor.
- Use whole milk for a richer and creamier cream.
- If you want to add a hint of flavor, you can add a few drops of vanilla or rum essence to the milk cream.

Calories and nutritional benefits:
This milk cream cake contains approximately 250 calories per serving, making it a decent choice for a dessert. Milk provides a good source of calcium, while the cream adds a pleasant creamy texture. However, moderation is recommended due to the sugar content.

Frequently asked questions:
- Can I replace liquid cream with yogurt?
Yes, but the texture will be different, and the cake will be less creamy.
- What can I do if I don't have cornstarch?
You can use only flour, but the cream will not be as smooth.
- How can I store the cake?
Keep the cake in an airtight container in the refrigerator to maintain its freshness.

This milk cream cake recipe is not only delicious but also a true feast for the eyes. I encourage you to try it and share the result with your loved ones. Whether you serve it on a special occasion or simply as a treat for yourself, this cake will bring smiles to everyone's faces!

 Ingredients: BATTER: 3 eggs, 3 tablespoons sugar, 2 tablespoons flour, 1 tablespoon cocoa, 1 teaspoon baking powder. CREAM: 400 ml milk, 4 tablespoons sugar, 2 tablespoons starch, 200 ml liquid cream. SYRUP: 1 teaspoon instant coffee, 1 tablespoon sugar, 200 ml cold water.

 Tags:  milk cream cake