Milk Cream Cake - Recipe No. 100

Milk Cream Cake - Recipe No. 100

Welcome to my kitchen! Today, we celebrate a special moment, recipe number 100 on Bucătarăș. I have chosen to share with you a delight that brings together a fine flavor and a creamy texture: the Milk Cream Cake. This recipe is inspired by Violeta and, although it may seem complex, it is actually very simple and accessible for anyone who wants to impress with a tasty dessert.

Preparation time: 30 minutes
Baking time: 20-30 minutes
Total time: 1 hour
Number of servings: 8-10

Ingredients

For the Base:
- 5 medium eggs
- 100 g sugar
- 100 g flour
- Pink food coloring (optional)

For the Milk Cream:
- 1 l milk
- 100 g white chocolate
- 100 g starch
- 4 tablespoons sugar
- 250 g butter (at room temperature)
- 100 g powdered sugar
- Vanilla essence

For Soaking:
- Water + sugar (to taste)

For Decoration:
- Instant coffee or cocoa
- Grated chocolate, broken chocolate pieces, or chocolate chips

Step by Step

1. Preparing the Base:

Start by preheating the oven to 170°C. In a large bowl, beat the eggs with the sugar for about 10 minutes until the mixture becomes light in color and triples in volume. This is the magic moment when air is incorporated, giving the base a fluffy texture.

Then, gradually add the flour, two tablespoons at a time, mixing on low speed. This technique helps maintain the air from the eggs, essential for a successful base. If you want to prepare a cocoa base, mix 50 g of cocoa with 50 g of flour and sift everything, then incorporate it into the egg mixture.

Transfer the mixture to an 18 cm baking pan lined with parchment paper, and bake in the preheated oven for 20-30 minutes. Check the base with a toothpick; if it comes out clean, the base is ready.

2. Preparing the Milk Cream:

While the base is baking, you can prepare the cream. Mix the butter with the powdered sugar in a separate bowl until it becomes creamy and fluffy. This will give a fine texture and rich taste to your cream.

In a saucepan, bring 800 ml of milk to a boil. In another bowl, dissolve the starch with the remaining milk (200 ml). When the milk starts to boil, add the broken chocolate pieces, the 4 tablespoons of sugar, and the vanilla essence. Stir until the chocolate is completely melted.

Add the starch mixture to the milk, stirring continuously over low heat. You will notice how the cream thickens, having a pudding-like consistency. Once the cream is ready, let it cool slightly before combining it with the butter cream. Mix well until you obtain a homogeneous and deliciously creamy cream.

3. Assembling the Cake:

After the base has cooled, cut it into three equal sections. Place the first section in the cake ring and soak it with the water and sugar mixture. This will add moisture and make the cake more flavorful.

Add half of the milk cream over the first layer. Continue with the second section, soaking it again, then add the remaining cream. Finally, place the third section, soaking it well.

I recommend letting the cake chill in the refrigerator overnight to allow the flavors to combine perfectly.

4. Decorating:

Before serving the cake, sprinkle instant coffee or cocoa on top, then add grated chocolate or chocolate chips for an attractive look and intense flavor.

Serving Suggestions

This cake pairs perfectly with a warm drink, such as a cup of flavored tea or a strong espresso. It can also be served with vanilla ice cream, offering a delicious contrast of temperatures and textures.

Possible Variations

To add a touch of creativity, you can try adding fresh fruits between the cream layers, such as strawberries or raspberries. These not only add a fresh taste but also a vibrant color to your cake.

Nutritional Information

This recipe has approximately 350 calories per serving, with a rich content of carbohydrates and fats from butter and chocolate. It is ideal as an occasional dessert, especially for those who appreciate creamy and refined sweets.

Frequently Asked Questions

1. Can I use another type of chocolate?
Yes, you can experiment with dark chocolate or milk chocolate, depending on your preferences.

2. How can I store the cake?
The cake keeps well in the refrigerator, covered with plastic wrap, for 3-4 days.

3. What other flavors can I add?
You can add flavors such as almonds or oranges, which will blend perfectly with the milk cream.

I hope you will try this Milk Cream Cake recipe and enjoy every bite! This dessert is not just a feast for the taste buds but also an experience full of love and good cheer. Enjoy your meal!

 Ingredients: Base: 5 medium eggs, 100 g sugar, 100 g flour, pink food coloring (optional). Milk cream: 1 l milk, 100 g white chocolate, 100 g starch, 4 tablespoons sugar, 250 g butter, 100 g powdered sugar, vanilla essence. For soaking: water + sugar. For decoration: coffee/cocoa + chocolate.

 Tags:  milk cream cake