Hot milk cake

Name: Hot milk cake
Ingredients: 3 eggs; 170 g granulated sugar; 180 g white flour type 00; 1/2 sachet baking powder (5 g); 1/8 teaspoon salt; 120 ml milk; 60 g butter or margarine; 10 g powdered sugar; 100 g jam or Nutella (optional)

Dessert - Hot milk cake by Carmina N. - Recipia

Hot milk cake is made with hot milk poured into a batter of eggs and flour, and comes out fluffy, with a fine crumb. The beaten eggs and sugar, white flour, butter and hot milk give it an airy texture and a thin crust; I cut it plain and eat it with tea, without much powdered sugar. Preparation: 15 minutes. Baking: 38 minutes. Resting: 8 minutes. Total time: 61 minutes. Servings: 8. About 260 kcal and 5 g of protein per serving, for the version without filling.

Ingredients

3 eggs
170 g granulated sugar
180 g white flour type 00
1/2 sachet baking powder (5 g)
1/8 teaspoon salt
120 ml milk
60 g butter or margarine
10 g powdered sugar
100 g jam or Nutella (optional)

Preparation

1. Bring the eggs to room temperature and preheat the oven for 10 minutes at 180°C. Line a baking pan with parchment paper. 2. Beat the whole eggs with the sugar for 8 minutes on the highest speed, until the mixture is pale and fluffy and the sugar has dissolved. 3. Sift the flour with the baking powder and salt over the eggs. Fold gently with a spatula until you can no longer see any dry flour. 4. Put the milk and butter in a small saucepan and heat over low heat for 4 minutes, stirring constantly, until the butter melts and the milk is hot but not boiling. 5. Gradually pour the milk into the egg and flour mixture, stirring with a spatula. Pour the batter into the pan and bake for 24 minutes at 180°C, until lightly golden and a toothpick comes out clean. 6. Turn off the oven and leave the cake inside for 8 minutes. Dust it with sugar. If you want a filling, cut it horizontally and spread on 100 g of jam or Nutella.

Notes

You can replace the butter with 60 g of margarine; the batter contains gluten, eggs and dairy, and Nutella contains hazelnuts. Keep it covered in the fridge for no more than 3 days. A wider pan makes a thinner layer and may shorten the baking time, while a narrower one keeps it taller. The crumb can seem sticky if you cut it while hot; it’s like a sponge cake, but stays moister. I serve it with black tea.