Milk cream layered cake

Cake with layers and milk cream

A cake that combines the delicacy of fluffy sponge layers with a fine milk cream, flavored with vanilla and a hint of orange. This cake is a true delight, perfect for special occasions or to pamper the family at a Sunday meal. Below, I will present the recipe step by step, filled with useful tips and interesting information, to help you achieve a perfect result!

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 12

Ingredients

*For the layers:*
- 12 eggs
- 300 g flour
- 1/4 teaspoon salt
- 200 g sugar
- 1 teaspoon vanilla sugar
- 2 tablespoons cocoa

*For the cream:*
- 1200 ml milk
- 120 g starch
- 150 g condensed milk
- 5 tablespoons sugar
- 120 g white chocolate
- 200 g butter
- 200 g ground walnuts
- 1 teaspoon vanilla essence
- juice of one orange
- apricot jam (or other preference)

Preparing the layers

1. Extend your patience and let’s begin! Start by separating two tablespoons of flour that you will use later. Then, in a large bowl, beat the egg yolks with the sugar and vanilla sugar for about 15 minutes, until the mixture becomes creamy and light yellow.

2. Start the magic! Add the flour and mix on low speed to avoid lumps. Important: don’t forget to add the salt!

3. Air is your friend. Beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold them into the yolk mixture to avoid deflating.

4. Dividing the mixture. Divide the mixture into two equal parts. In one part, add the reserved two tablespoons of flour, and in the other, add the cocoa. Gently mix to avoid losing air.

5. Preparing the baking tray. Preheat the oven to 180 degrees Celsius. Prepare a 25/35 cm tray by lining it with baking paper or greasing it with oil and dusting with flour.

6. Baking the layers. Pour half of the white mixture into the tray, level it, and bake for 15-20 minutes. Check with a toothpick if it is baked – if it comes out clean, it’s ready! Repeat the process for the other layers.

7. Cooling the layers. Once baked, let the layers cool completely on a rack.

Preparing the cream

1. Mixing sugar and starch. In a bowl, mix the 5 tablespoons of sugar with the starch. Gradually add 200 ml of milk, mixing well until you obtain a smooth paste.

2. Heating the milk. Place the remaining milk in a pot over medium heat, adding the chopped white chocolate. When the milk starts to boil, pour it over the starch mixture, stirring continuously.

3. Thickening the cream. Place the pot over medium heat and continue stirring until the mixture thickens. Once thickened, remove from heat and let the cream cool.

4. Final cream. In another bowl, mix the butter with the condensed milk until creamy. Add the cooled cream, ground walnuts, vanilla essence, and orange juice. Mix well to obtain a fine cream.

Assembling the cake

1. The creative phase! Place the first layer on a platter. Spread a layer of jam (my suggestion: apricot jam, which brings a pleasant contrast to the sweetness of the cream).

2. Delicious layers. Spread 1/4 of the cream over the jam. Continue alternating layers and cream until you reach the last layer. This one will not be spread with jam but will be covered with the remaining cream.

3. Finishing! Decorate the cake with ground walnuts and, if you feel inspired, you can make swirls with a fork for an artistic look.

4. Final cooling. Place the cake in the fridge for a few hours, but it’s ideal to leave it overnight to allow the flavors to meld.

Useful tips

- Make sure all ingredients are at room temperature for an even mix.
- You can replace the apricot jam with another preferred jam, such as raspberry or apple.
- An interesting variation would be to add a little almond essence to the cream for extra flavor.
- If you want a less sweet cake, reduce the amount of sugar in the cream.

Nutritional benefits

This cake is rich in protein due to the eggs and butter, also providing calcium from milk. The walnuts add healthy fatty acids and essential vitamins, while the orange offers a boost of vitamin C. However, moderate consumption is recommended, considering it is a sweet cake.

Frequently asked questions

1. Can I use free-range eggs? Yes, free-range eggs can add a more intense flavor to the cake.
2. What type of white chocolate should I use? Choose a quality white chocolate to achieve a fine and tasty cream.
3. Can the cake be frozen? Yes, the cake can be frozen, but it is recommended to thaw it in the fridge to prevent condensation.

Serving and combinations

The cake with layers and milk cream pairs perfectly with a cup of aromatic tea or slightly bitter coffee. Additionally, a warm chocolate sauce or a fruit coulis would make this cake shine even more!

I hope this recipe has inspired you to put your creativity to the test in the kitchen! Don’t forget to share the cake with your loved ones – they will surely appreciate your effort! Enjoy!