Milk cream cake

Milk Cream and Spring Flowers Cake

Welcome to the world of culinary delights! Today, I present a recipe that brings spring to your plate – a milk cream cake, decorated with colorful flowers, perfect for any occasion. This dessert is not just a pleasure for the taste buds, but also a true work of art that will surely impress anyone who sees it. Let's get started!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 8

Necessary ingredients:

*For the base (approximately 16 cm diameter):*
- 5 eggs
- 10 tablespoons of sugar
- 10 tablespoons of flour
- 2 tablespoons of cocoa
- 100 g chocolate (preferably dark)
- Half a packet of baking powder
- Vanilla (essence or vanilla sugar)

*For the cream:*
- 100 g sugar
- 100 g flour
- 2 tablespoons cornstarch
- 400 ml milk
- 150 ml liquid cream

*For the syrup:*
- 5 tablespoons sugar
- One cup of water
- Vanilla essence

*For decoration:*
- 250 ml cream
- One packet of gelatin
- Red and yellow food coloring

Recipe history:
The milk cream cake has its origins in the pastry traditions of many cultures, being a symbol of holidays and family gatherings. This dessert has evolved over time, adapting to different tastes and preferences. Today, we can personalize it at will, adding flavors, colors, and shapes that reflect our personality.

Step by Step:

1. Preparing the base:
- Start by preheating the oven to 180°C. Prepare a detachable bottom pan, which you can line with baking paper to prevent sticking.
- Break the eggs into separate bowls, separating the whites from the yolks. Add a pinch of salt to the whites and beat them with a mixer until they form stiff peaks. Gradually add the sugar and continue mixing until you get a glossy meringue.
- In another bowl, mix the yolks with the melted chocolate (in a bain-marie or microwave) and vanilla. Gently fold the yolk mixture into the egg whites using a spatula to maintain the air in the mixture.
- Sift the flour, cocoa, and baking powder, then gradually add them to the egg mixture, mixing gently.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a skewer inserted in the center comes out clean. Allow the base to cool completely before cutting it into three equal parts.

2. Preparing the cream:
- In a saucepan, mix the flour, sugar, and cornstarch. Gradually add the milk, stirring continuously to avoid lumps.
- Place the saucepan over medium heat and stir continuously until the cream thickens, about 10 minutes. Once thickened, allow the cream to cool.
- While the cream cools, whip the liquid cream until it becomes thick and fluffy. Gently fold a portion of the whipped cream into the milk cream.

3. Preparing the syrup:
- In a small saucepan, caramelize 2 tablespoons of sugar. When it turns golden, add water and the remaining sugar, stirring until dissolved. Add the vanilla essence and let it boil for a few minutes.

4. Assembling the cake:
- On a platter, place the first base and soak it well with syrup. Add half of the milk cream.
- For the second base, cut a small hole in the center, which you will fill with colored cream. You can use red food coloring to achieve a vibrant shade.
- Lightly soak the edge and add the remaining milk cream. Place the last base, soaking it well. Refrigerate the cake for 1-2 hours to firm up.

5. Decorating:
- Whip the remaining cream and, separately, hydrate the gelatin according to the package instructions. Heat the gelatin in the microwave for a few seconds, then mix it with the whipped cream.
- Divide the whipped cream into two, coloring one half with red food coloring and the other with yellow. Use these colors to create beautiful flowers on the cake.

Serving Suggestions:
The cake can be served alongside a fragrant tea or a sweet wine, which will highlight the delicate flavors of the milk cream. Additionally, a scoop of vanilla ice cream can perfectly complement this dessert.

Tips and Variations:
- You can replace dark chocolate with white chocolate for a sweeter taste.
- Instead of food coloring for flowers, you can use fresh fruits such as strawberries or raspberries for a natural look.
- Add nuts or almonds to the cake base for extra texture.

Frequently Asked Questions:
- How long can the cake be stored?
The cake can be kept in the refrigerator for up to 3 days, covered with plastic wrap.

- What can I use instead of gelatin?
You can use agar-agar as a plant-based alternative.

- Can I make the cake gluten-free?
Yes, replace wheat flour with almond or rice flour.

Nutritional Benefits:
This dessert contains milk, which is a good source of calcium, and chocolate, which can boost mood due to its antioxidant content.

I hope this recipe brings you joy and inspiration in the kitchen. I look forward to seeing your creations! Cook with love and don't forget to share with your loved ones. KSSS!

 Ingredients: Ingredients for the base (approximately 16cm diameter): 5 eggs, 10 tablespoons of sugar, 10 tablespoons of flour, 2 tablespoons of cocoa, 100g chocolate, half a packet of baking powder, vanilla. Ingredients for the cream: 100g sugar, 100g flour, 2 tablespoons of starch, 400ml milk, 150ml liquid cream. Ingredients for the syrup: 5 tablespoons of sugar, 1 cup of water, vanilla essence. Ingredients for decoration: 250ml cream, 1 packet of gelatin, red and yellow food coloring.