Milk cream cake

Milk cream cake – a delicacy that combines the refined taste of white chocolate with the airy texture of cocoa layers. This recipe is not just a simple dessert; it is a culinary experience that will bring joy both during festive moments and on ordinary days. Start your gastronomic adventure and let yourself be carried away by the flavors and textures of this amazing cake!

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients:

For the layers:
- 6 eggs
- 230 g sugar
- 230 g flour
- 3 tablespoons cocoa
- 1 teaspoon baking powder

For the cream:
- 500 ml milk
- 50 g starch
- 2 tablespoons sugar
- 100 g white chocolate
- 150 g butter (at room temperature)
- 75 g powdered sugar

For the syrup:
- 50 ml water
- 50 g sugar
- 2 tablespoons brandy (optional, but recommended for extra flavor)

Step by step:

1. Preparing the cake layers:
- Beat the eggs: Start by separating the eggs. Beat the egg whites with a pinch of salt, then gradually add the sugar. Continue mixing until the mixture doubles in volume and becomes light in color.
- Incorporate the dry ingredients: In a separate bowl, sift the flour, cocoa, and baking powder. Gradually add these dry ingredients to the egg mixture, folding gently with a spatula to maintain the airiness.
- Bake the layers: Divide the mixture into three equal parts and bake each portion in a baking tray lined with parchment paper (size 25/35 cm) at 180°C for about 15 minutes. Remove the layers from the oven and let them cool on a wire rack.

2. Preparing the cream:
- Starch mixture: In a bowl, combine the two tablespoons of sugar with the starch. Gradually add 100 ml of milk, stirring constantly until you achieve a smooth, lump-free mixture.
- Heating the chocolate: In a saucepan, heat the remaining milk and add the white chocolate. Stir until completely melted.
- Thickening the cream: Over low heat, add the starch mixture and stir continuously until the cream thickens. Let it cool.
- Preparing the butter cream: Beat the soft butter with the powdered sugar, then gradually incorporate the cooled milk cream. Mix well to obtain a smooth and homogeneous cream.

3. Assembling the cake:
- The syrup: In a small saucepan, combine water with sugar and brandy. Simmer over low heat until the sugar is completely dissolved.
- The cream layer: Soak each cake layer with the prepared syrup, then add a layer of cream between the layers. Continue until all three layers are assembled.
- Cooling: Refrigerate the cake for a few hours, ideally overnight, to allow the flavors to meld perfectly.
- Decoration: When you are ready to serve, you can decorate the cake with whipped cream or grated chocolate for an elegant touch.

Useful tips:
- Variations: If you don't have time to make the layers, you can use store-bought sponge cake layers. You can also add vanilla or almond extracts to the cream for extra flavor.
- Serving: The cake pairs perfectly with a cup of coffee or flavored tea. You can also add a scoop of vanilla ice cream for a delicious contrast.
- Frequently asked questions: Can the cake be kept in the freezer? Yes, but it is recommended not to freeze the cream. You can freeze the layers and assemble them later.

Nutritional benefits:
This milk cream cake provides a significant amount of calories due to the sugar and butter, but it is also a source of carbohydrates and proteins from the eggs. The white chocolate adds a note of antioxidants, and the milk provides calcium, essential for bone health.

In conclusion, the milk cream cake is not just a simple dessert, but a true culinary experience that blends tradition with innovation. It can become the star of any party or a sweet reward after a long day. So put on your apron and enjoy every step of this recipe!

 Ingredients: For the sheets: 6 eggs, 230 g flour, 230 g sugar, 3 tablespoons cocoa, 1 teaspoon baking powder. For the cream: 500 ml milk, 50 g starch, 2 tablespoons sugar, 100 g white chocolate, 150 g butter, 75 g powdered sugar. Syrup: 50 ml water, 50 g sugar, 2 tablespoons brandy.

 Tags:  cakes milk cream cake base chocolate