Milk cream cake

Milk Cream Cake – A Delight for the Soul

Milk cream cake is a classic recipe that combines delicate textures and subtle flavors, reminding us of joyful moments spent with loved ones. This recipe is perfect for any occasion, from birthdays to family reunions. With a fluffy base, a smooth cream, and a crispy caramelized sugar topping, this cake is sure to become a favorite for everyone. Additionally, it is a simple yet impressive recipe that will leave everyone speechless.

Preparation time: 25 minutes
Baking time: 40 minutes
Total time: 6 hours (including cooling time)
Servings: 12 servings

Ingredients:

For the base:
- 7 large eggs (L)
- 200 g sugar
- 1 tablespoon oil
- 130 g flour
- 40 g cocoa powder

For the cream:
- 1 liter milk
- 250 g sugar
- 100 g flour
- 50 g cornstarch
- 1 cinnamon stick
- 5 cloves
- 300 g liquid cream (30% fat)

For the syrup:
- 200 ml water
- 1 tablespoon sugar
- 1/2 cinnamon stick

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

Step by Step – Your Guide to a Perfect Cake

1. Preparing the oven and ingredients:
Start by preheating the oven to 180 degrees Celsius. Make sure all ingredients are at room temperature for better texture. Large eggs are ideal for this type of recipe as they contain more moisture.

2. Preparing the base:
- Separate the egg whites from the yolks. This step is essential for achieving a fluffy base.
- In a bowl, whisk the yolks with 70 g of sugar until the mixture becomes light in color and increases in volume. Add the oil and continue mixing for one minute.
- In another bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the remaining sugar and continue whisking until you achieve a glossy and firm meringue.
- Gently fold the yolk mixture into the egg whites using a spatula, mixing from top to bottom to maintain the air in the mixture.
- Sift the flour and cocoa powder into the mixture, adding them in three batches and mixing gently.

3. Baking the base:
- Pour the batter into a 24 cm cake pan lined with parchment paper. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Once baked, cool the base on a wire rack to prevent moisture.

4. Preparing the cream:
- In a thick-bottomed pot, mix the sugar, flour, and cornstarch. Gradually add the milk, stirring well to avoid lumps.
- Add the cloves and cinnamon stick, then place the pot over heat. Continue stirring until the cream thickens (about 10 minutes).
- Remove from heat and cover the cream with plastic wrap to prevent a skin from forming. Let it cool completely, then remove the cloves and cinnamon stick.
- Whip the cold cream until thick, then fold 200 g of it into the milk cream. Add the remaining cream and mix carefully.

5. Preparing the syrup:
- In a pot, combine water, sugar, and cinnamon. Boil for 5 minutes, then let it cool completely.

6. Caramelizing the sugar for decoration:
- In a non-stick pot, melt the sugar with lemon juice over low heat without stirring. Turn off the heat when the sugar turns golden.
- On a work surface covered with parchment paper, spread the caramelized sugar and let it cool. You can crush the pieces to your desired size.
- For sugar threads, use two spoons to lift the caramelized sugar and form strands.

7. Assembling the cake:
- Cut the base into 3 slices. In a cake ring, place the first slice, soak it with 6-7 tablespoons of syrup, and wait 2-5 minutes.
- Add some of the cream, then place the second slice with syrup and the remaining cream. Place the last slice and soak it.
- Cover the cake with plastic wrap and refrigerate for at least 6 hours or, ideally, overnight.

8. Finishing the cake:
- Remove the cake from the refrigerator and remove the ring. Coat it with the remaining cream.
- Whip the liquid cream with 1/2 teaspoon of sugar until it increases in volume and use a piping bag to decorate the edge of the cake.
- Sprinkle the caramelized sugar pieces on the edge and the strands in the center for a spectacular look.

Serving and Suggestions

The milk cream cake is perfect to be served alongside a cup of aromatic coffee or a delicate tea. You can also experiment with various toppings, such as fresh fruits or grated chocolate, to add an extra burst of flavor.

Nutritional Benefits

This cake is an excellent source of calcium due to the milk, and the cream adds healthy fats. Although it is a richer dessert, when consumed in moderation, it can be part of a balanced diet.

Frequently Asked Questions

- Can I use plant-based milk for the cream? Yes, you can use almond or soy milk, but the texture may be slightly different.
- How can I replace the sugar? You can use natural sweeteners, but be cautious with the indicated amounts, as not all have the same sweetness level.
- How long does the cake last? The cake keeps well in the refrigerator for 3-4 days, but the taste is best within the first 48 hours.

This milk cream cake recipe is not just a delicious dessert, but also an opportunity to create pleasant memories with loved ones. I wish you happy cooking and enjoy every delicious slice!

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