Piano Cake

This cake with a fluffy base, plenty of milk, and a light milk cream first appeared when I wanted something simple, without many dishes and complicated steps. It's the kind of dessert you make quickly, let it cool, and it doesn't stay long on the plate. It's quite versatile – if you have something to decorate with in the cupboard, it works well.

Quick info

Total time: about 1 hour
Preparation time: 15 minutes
Baking time: 30 minutes
Servings: 12 (approximately, depending on the baking tray used)
Difficulty: easy
Recipe type: simple cake, family or for an ordinary day

Ingredients

For the base (cake):
2 eggs
100 g sugar
100 ml milk
100 ml oil
200 g flour
1 packet baking powder
1 packet vanilla sugar
2 tablespoons cocoa
300 ml cold milk (for soaking the base)

For the cream:
120 g flour
120 g sugar
600 ml milk
200 ml liquid cream (unsweetened)

For decoration:
pistachios, chocolate flakes, coconut, chocolate candies – anything you have on hand

Preparation method

1. The base
Break the eggs into a large bowl and mix them with the sugar until they lighten in color. Add the oil, mix briefly, then pour in the milk. Mix a little more until everything is uniform.
Separately, mix the flour with the baking powder, vanilla sugar, and cocoa. Pour the dry mixture over the liquid one and incorporate without beating too much – just enough to remove lumps.
Pour the mixture into a baking tray lined with parchment paper. It can be rectangular or square, but suitable in size for the amount of batter.
Put the tray in the preheated oven at 180°C. It takes about 30 minutes or until it passes the toothpick test. Every oven is different, so check towards the end.
Take the tray out, let the base cool for about 3 minutes, then soak it with the 300 ml of cold milk. Pour the milk slowly, allowing it time to be absorbed.

2. The cream
Put the flour, sugar, and cold milk in a saucepan. Mix well with a whisk to avoid any lumps of flour.
Put the saucepan on medium heat and stir continuously. The cream thickens quite quickly; it should be like a thick pudding. Once it has thickened, remove the saucepan from the heat and let it reach room temperature.
While the cream cools, whip the liquid cream with a mixer until it thickens.
When the flour and milk cream is completely cool, mix it with the whipped cream. Do not mix too much, just enough to be uniform and airy.

3. Assembly and decoration
Pour the cream over the soaked base, leveling it with a spatula or the back of a spoon.
Sprinkle on top whatever you have on hand – pistachios, chocolate flakes, coconut, or chocolate candies. It can also be left plain.

4. Cooling
The cake should be kept in the fridge for at least an hour so that the cream sets well and can be cut nicely.

Why I make this recipe often

This recipe saves the day when you want something quick and don't feel like whipping or washing many dishes. It adapts well to whatever you have at home, doesn't require special techniques, and the ingredients are easy to find. The base remains moist and soft, and the cream is not heavy. It keeps well for a few days in the fridge.

Tips and variations

Tips

If you're in a hurry to cool the cream, you can place the saucepan in a bowl of cold water, stirring occasionally.
The base is done when the toothpick comes out clean, even if it looks slightly moist on top due to the milk poured later.
Let the base sit a little after soaking so it doesn't break when spreading the cream.
The cream should be cold before whipping.

Substitutions

Liquid cream can be replaced with high-fat whipping cream if you don't have the regular liquid version.
The flour in the cream cannot be replaced with starch here, as it alters the texture and proportions.
The sugar can be adjusted to taste – the cake is not very sweet.

Variations

For a different flavor, you can add a little grated lemon or orange peel to the cream.
The base can be made plain, without cocoa, for a lighter color.
The decoration on top can change depending on what you have: nuts, hazelnuts, candied fruits, or even crushed cookies.

Serving ideas

Cut into squares or rectangles. For an extra freshness, you can add some fresh berries on top when serving.
It goes well with coffee or tea.
It's suitable for family meals or as a packed treat.

Frequently asked questions

Can I use plant-based milk for the base or cream?
Plant-based milk can work for the base, but for the cream it might not thicken as well as cow's milk. If using plant-based milk, choose a creamier one and be cautious about the consistency.

How do I know the base is done?
After 30 minutes at 180°C, insert a toothpick in the center; if it comes out clean, the base is baked. If it's sticky, leave it for another 5 minutes and check again.

Can I use pre-whipped cream?
You can, but be careful that it’s not too sweet and is firm enough. Homemade whipped liquid cream gives a fluffier texture to the cream.

Do I need to soak the base immediately after baking?
Ideally, let the base cool for 2-3 minutes, then pour the milk gradually. If the base is hot, it absorbs the syrup better.

Can the cake be frozen?
I do not recommend it; the flour and cream mixture changes texture when thawed and may become watery.

Nutritional values

Estimate for one serving (based on 12 servings from the tray):

Calories: approximately 260 kcal
Protein: 6 g
Fat: 10 g
Carbohydrates: 36 g

The values are estimates, depending on the exact ingredients and toppings used. The cream is not very fatty, and the base is light. If you reduce the sugar or add other toppings, the values may change.

Storage and reheating

The cake keeps in the fridge, covered, for up to 3 days. The texture remains good, and the cream does not separate. I do not recommend reheating. If it sits longer, the base becomes even more moist from the cream, but it doesn’t fall apart. It’s not suitable for the freezer.

This is my clear and practical version of the simple cake with plenty of milk and light cream, just as I usually make it at home.

 Ingredients: For the cake: 2 eggs, 100 g sugar, 100 ml milk, 100 ml oil, 200 g flour, 1 packet baking powder, 1 packet vanilla sugar, 2 tablespoons cocoa, 300 ml milk for soaking. For the cream: 120 g flour, 120 g sugar, 600 ml milk, 200 ml liquid cream. For decoration: pistachios, chocolate flakes, coconut, chocolate candies, etc.

 Tags:  piano cake cream