No-Bake Milk Cake

No-bake milk cake – a quick, easy, and delicious dessert!

Total preparation time: 1 hour
Cooling time: 12 hours (ideal)
Number of servings: 12

Who doesn't love a dessert that doesn't require baking and adds a touch of refinement to the holiday table? The no-bake milk cake is the perfect choice for those moments when you want to impress without spending hours in the kitchen. This recipe combines smooth cream, crunchy biscuits, and sweet meringue, resulting in a dessert that blends textures and flavors in an irresistible way.

Ingredients

- 5 eggs (make sure they are fresh for a perfect meringue)
- 1 cup (approximately 250 ml) of milk
- 26 tablespoons of sugar (you can adjust the amount according to your preferences)
- 10 tablespoons of flour (wheat flour is ideal for this recipe)
- 300 g biscuits (opt for plain biscuits, such as digestive or petit beurre)
- 200 g margarine (can be replaced with butter for a richer taste)
- 5 sachets of vanilla sugar (or you can use vanilla extract)
- 1 sachet of instant coffee (for an extra flavor boost)
- 1 tablespoon of lemon juice (to stabilize the meringue)
- A pinch of salt
- 1 tablespoon of water for caramelizing

A bit of history

The no-bake milk cake is a dessert that has gained popularity due to its simplicity and exceptional taste. Its origins can be found in culinary traditions that emphasize the use of accessible ingredients to create something special. It is the perfect dessert to bring to the holiday table or to celebrate a birthday with an unforgettable taste.

Step by step

1. Preparing the ingredients

Start by separating the egg whites from the yolks. It is essential to have a clean bowl for beating the egg whites, as any trace of fat will prevent them from whipping well. Make sure the ingredients are at room temperature to facilitate homogenization.

2. The yolk cream

In a large bowl, mix the 5 yolks with 10 tablespoons of sugar until you obtain a creamy, light-colored mixture. Then, add 1 cup of milk and mix well until the sugar dissolves.

Gradually add 10 tablespoons of flour and mix until you obtain a homogeneous mixture.

3. Preparing the cream

Put the remaining milk to boil in a saucepan. When the milk starts to boil, reduce the heat and gradually pour in the yolk mixture, stirring constantly to prevent lumps from forming. Cook the cream over low heat, stirring continuously, until it thickens (about 10-15 minutes).

Once the cream has thickened, remove it from heat and add the margarine and vanilla sugar. Mix until the margarine completely melts and the cream becomes smooth.

4. Assembling the cake

In a 35x25 cm tray, place a layer of biscuits. Pour the hot cream over them, allowing it to cool slightly, then add another layer of biscuits on top. This will create a delicious and crunchy base for the meringue.

5. Preparing the meringue

In another bowl, beat the egg whites with a pinch of salt until they form a foam. Gradually add 8 tablespoons of sugar, continuing to mix until you obtain a firm and glossy meringue.

In a small saucepan, caramelize the remaining sugar with a tablespoon of water, stirring constantly. When the sugar turns a brownish-yellow color, pour it in a thin stream over the meringue, stirring quickly to prevent it from hardening. Add the dissolved instant coffee with the lemon juice and mix well.

6. Finalizing the cake

Spread the meringue over the cake in the tray. If you have a small torch, you can caramelize the meringue for a more attractive appearance. In the absence of this, you can use a gas burner to lightly caramelize the meringue, achieving a golden and crunchy crust.

7. Cooling

Refrigerate the cake for at least 12 hours, ideally overnight. This will allow the flavors to blend and facilitate slicing.

Serving

Serve the no-bake milk cake with a vanilla sauce and strawberry ice cream for a delicious contrast of flavors and textures. It can also be accompanied by a cup of freshly brewed coffee or a fragrant tea, which will highlight the sweetness of the dessert.

Useful tips

- If you want to enrich the flavor of the cream, you can add a little lemon or orange zest to the mixture.
- Instead of biscuits, you can use ladyfingers for a fluffier texture.
- Experiment with different flavors for the meringue by adding cocoa or melted chocolate for a more decadent version.

Frequently asked questions

1. Can I use farm eggs?
Yes, farm eggs will bring a more intense flavor and a more vibrant color to the cake.

2. How can I store the cake?
The cake stores very well in the refrigerator, covered with foil to prevent drying out.

3. Can I replace the margarine?
Yes, you can use butter for a richer taste and better texture.

4. Can I freeze the cake?
Although it is possible, the meringue will not keep as well after thawing. It is recommended to consume it fresh.

Nutritional benefits

This cake is a good source of carbohydrates, proteins, and healthy fats, thanks to the eggs and margarine. It also contains a moderate amount of sugar, and by adjusting it, you can make the dessert healthier. The biscuits add fiber, and the milk contributes calcium and vitamins.

In conclusion, the no-bake milk cake is a simple dessert to prepare but with a maximum impact on the taste buds. So don't hesitate to try it and enjoy every bite! Enjoy your meal!

 Ingredients: 5 eggs, 26 tablespoons of sugar, 10 tablespoons of flour, 300 g of biscuits, 1 packet of cocoa powder, 200 g of margarine, 5 packets of vanilla sugar, 1 tablespoon of lemon juice