Milk cream cake

I have experienced several times when I wasn't satisfied with the cake layer, wanting it to be taller or more even, and when I tried to finish it, I ended up dropping it. So, I started everything from scratch, avoiding complicated experiments, and made the recipe exactly as I know it works. I stuck to the classic version, with a fluffy cake layer, milk cream, and a bit of caramelized sugar for decoration. The result is a simple cake with a homemade taste, suitable for any birthday or when you want something a bit more special.

Quick Info

Total time: approximately 9 hours (includes cooling and resting in the fridge)
Effective preparation time: 1 hour 30 minutes
Baking time: 35-40 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: birthday cake, occasion dessert

Ingredients

Cake:
7 large eggs (L)
200 g sugar
1 tablespoon oil
130 g flour
40 g cocoa

Milk cream:
1 liter milk
250 g sugar
100 g flour
50 g cornstarch
1 cinnamon stick
5 cloves
300 g liquid cream for whipping

Syrup:
200 ml water
1 tablespoon sugar
1/2 cinnamon stick

Decoration:
110 g granulated sugar
1/4 teaspoon lemon juice
100 g liquid cream (30% fat)

Preparation method

1. Preparing the cake layer

1. Preheat the oven to 180°C. Line a round baking pan (24 cm in diameter) with parchment paper.
2. Crack the eggs and separate the egg whites from the yolks.
3. Beat the yolks with 70 g of the sugar for a few minutes until they lighten in color and become fluffy. Add the oil and mix briefly.
4. In a clean bowl, beat the egg whites with a pinch of salt, then add the remaining sugar (130 g) and continue until the mixture becomes stiff and glossy.
5. Gently pour the beaten yolks over the egg whites and fold in with wide, slow movements from the bottom up, being careful not to deflate the mixture.
6. Sift the flour and cocoa, mix them, then add them to the mixture in 2-3 batches, gently folding.
7. Pour the mixture into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
8. Remove the cake from the oven and let it cool on a wire rack.

2. Milk cream

1. In a heavy-bottomed saucepan, mix the sugar, flour, and cornstarch. Gradually pour in the milk, constantly stirring to avoid lumps.
2. Add the whole cinnamon stick and cloves to the mixture.
3. Place the saucepan over medium heat. Continuously whisk for about 10 minutes until the cream thickens like pudding.
4. Turn off the heat. Cover the cream directly on the surface with plastic wrap to prevent a skin from forming. Allow it to cool completely. Remove the cloves and cinnamon.
5. Whip the cold liquid cream until stiff peaks form.
6. Take 200 g of the whipped cream and mix it with the cooled milk cream using a mixer. Fold in the remaining whipped cream using a spatula with wide movements.
7. Divide the cream into three roughly equal parts.

3. Syrup

1. Place the water, sugar, and cinnamon stick in a small pot.
2. Boil for 5 minutes over low heat.
3. Turn off the heat, remove the cinnamon, and let the syrup cool completely.

4. Caramelized sugar decoration

1. Put the sugar and lemon juice in a heavy-bottomed saucepan over low heat. Let it melt without stirring until it turns amber.
2. Turn off the heat and stir briefly.
3. Pour half of the caramelized sugar onto a baking sheet, spreading it thinly and allowing it to cool completely. Once cooled, break it into small pieces.
4. With the remaining hot caramel, you can make threads: dip two spoons into the caramel, pull them out, stick them back to back, and quickly pull them apart. Thin threads will form that you can gather carefully. Repeat until you finish the caramel.

5. Assembling the cake

1. Cut the completely cooled cake into three equal slices.
2. Place the first slice in a cake ring or on a serving platter, soak it with 6-7 tablespoons of syrup. Wait 2-5 minutes.
3. Spread some of the cream on top, place the second slice of cake, soak it similarly, and add the second portion of cream.
4. Place the third slice, soak it, and cover everything with plastic wrap. Refrigerate for at least 6 hours, preferably overnight.
5. Remove the cake ring. Cover the cake with the remaining cream.
6. Whip 100 g of liquid cream with half a teaspoon of sugar until it becomes whipped cream. Place the whipped cream in a piping bag and decorate the top edge of the cake.
7. Decorate the sides with pieces of caramelized sugar and the center with caramel threads. If you prefer not to make caramel, you can grate chocolate and sprinkle it on top.

Why I make this recipe often

I like that it’s not a complicated recipe, the ingredients are always on hand, and you can prepare the cake layer and cream in advance. It’s perfect for celebrations but also works for a coffee with friends, especially if you have the patience to assemble it the night before. The cream is smooth and not overly sweet, and the cake layer remains soft even after a few days.

Tips and variations

Tips

- It's important to sift the flour and cocoa for the cake to avoid lumps.
- When making caramel, do not stir it while it melts. You risk it crystallizing.
- For the cream, always stir over heat to prevent it from sticking to the bottom of the pot.
- Let the cake chill for at least 6 hours for the cream to set.
- Decorate with caramelized sugar as close to serving time as possible. It melts quickly if there's humidity.

Substitutions

- You can replace the caramelized sugar with grated chocolate for a quicker decoration.
- Instead of cloves and cinnamon, you can use a bit of vanilla extract, but it won’t have the exact same aroma.
- Liquid cream can be replaced with plant-based cream if you want a lactose-free version, although the texture will change.

Variations

- The cake can also be made with ground nuts (replace 30 g of flour with nuts).
- For a more fragrant cream, add grated lemon zest at the end.
- You can add a thin layer of tart jam between the layers if you want to change the flavor a bit.

Serving ideas

- Cut generous slices and serve them cold, straight from the fridge.
- If you like, you can decorate each slice individually with a bit of caramel or fresh fruit.

Frequently asked questions

1. Can I bake the cake layer a day in advance?
Yes, you can bake it and keep it at room temperature wrapped in plastic wrap. It won’t dry out if covered well.

2. What should I do if the milk cream sticks to the bottom?
Stir constantly and use a heavy-bottomed pot. If it has stuck a bit, do not scrape the browned part.

3. Can the cake be frozen?
I do not recommend it. The milk and whipped cream cream do not freeze well, and the texture changes.

4. Can I use smaller eggs?
If you have small eggs, use 8 instead of 7 to achieve the same volume.

5. How can I prevent the caramelized sugar threads from melting?
Apply them only right before serving and do not expose the cake to humidity. Avoid placing them directly on wet cream if you want them to last longer.

Nutritional values (estimated)

A slice of cake (from 12 servings) has approximately 380-420 kcal, 8 g protein, 18 g fat, and 50 g carbohydrates. The calories vary depending on how much cream and caramel you use for decoration. It is a dessert rich in sugar and carbohydrates, with enough fat from cream and eggs.

Storage and reheating

The cake can be stored in the fridge, covered, for up to 4 days. The caramel decoration lasts a maximum of 1-2 hours on the cake, so it’s better to add it just before serving. It is not reheated; it is served cold. If there are leftover slices, store them in an airtight container, separated from the caramel or grated chocolate, to prevent melting on the surface.

Base: 1. Preheat the oven to 180 degrees Celsius. 2. Separate the egg whites from the yolks. 3. Beat the yolks with 70 g of sugar until they lighten in color and increase in volume. Add the oil and mix for another minute. 4. Whip the egg whites with a pinch of salt, add the remaining sugar, and whip until dissolved and the foam is shiny and stiff. 5. Pour the beaten yolks into the egg whites and gently fold with a spatula, using as few movements as possible. 6. Sift the flour mixed with cocoa into the mixture in three batches, gently mixing with a spatula/spoon. 7. Pour the mixture into a baking tray (24 cm diameter) lined with parchment paper and place it in the oven for 35-40 minutes, or until a toothpick comes out clean. 8. Once baked, remove the base to cool on a rack. Cream: 1. Mix the sugar, flour, and cornstarch and place them in a thick pot. Gradually pour in the milk and mix well to avoid lumps. 2. Add the cloves and cinnamon to the mixture. 3. Place the pot on the heat and stir continuously until the cream thickens (about 10 minutes). 4. Turn off the heat and cover the cream with plastic wrap to prevent a skin from forming, then let it cool completely. Remove the cloves and cinnamon. 5. Whip the liquid cream (cold) until it increases in volume, and the foam is dense. 6. Add 200 g of whipped cream to the cold milk cream and mix until incorporated. Add the remaining whipped cream and gently fold in with a spatula. 7. Divide the cream into 3. Syrup: Combine water, sugar, and cinnamon in a pot. Let it boil for 5 minutes, turn off the heat, and let it cool completely. Caramelized sugar: WARNING! It's best to make the caramelized sugar decoration just before serving the cake, as it melts when in contact with the milk cream for too long or if there is humidity in the kitchen. 1. Combine the sugar and lemon juice in a non-stick pot and heat on low until caramelized, without stirring. Turn off the heat and mix. 2. Place parchment paper on the work surface, pour some of the caramelized sugar onto the paper, and spread it well. Let it cool completely, then crush or break it into smaller pieces. 3. For sugar strands, dip two spoons into the caramelized sugar. Remove them and press them back-to-back, then pull in opposite directions as much as possible. Cut the formed strands and repeat the process several times until you get the desired amount. Assembly: 1. Slice the cake into 3 layers. 2. In a cake ring, place the first layer of cake, soak with 6-7 tablespoons of syrup, and wait 2-5 minutes. 3. Then add a portion of cream, the second layer, syrup (6-7 tablespoons), the second portion of cream, and the last layer of cake which will also be soaked. Refrigerate for at least 6 hours (it sat overnight for me). 4. Remove the cake from the fridge, take off the ring, and cover the cake with the remaining cream. 5. Whip the liquid cream with 1/2 teaspoon of sugar until it increases in volume, place it in a piping bag with a simple tip, and decorate the top edge of the cake. 6. Place the caramelized sugar pieces on the edge and the sugar strands in the center. If you don't want to deal with caramelized sugar, you can use grated chocolate for decoration. ;)

 Ingredients: Base: 7 large eggs (L) 200 g sugar 1 tbsp oil 130 g flour 40 g cocoa Cream: 1 l milk 250 g sugar 100 g flour 50 g starch 1 cinnamon stick 5 cloves 300 g liquid cream Syrup: 200 ml water 1 tbsp sugar 1/2 cinnamon stick Decor: 110 g granulated sugar 1/4 tsp lemon juice 100 g liquid cream (30% fat)

 Tags:  milk cream cake