Whether you cook the milk cake in an oven or if you do without it, we recommend that you prepare it the night before to give it time to settle.
There are thousands of milk cake recipes, but today we want to introduce you to 2: one more elaborate and the other super simple.
Why? Because some people like to entertain and surprise their guests with elaborate recipes.
However, sometimes it happens to us that we do not want to spend much time in the kitchen. Therefore, if you have to prepare a lot of food for guests and don’t want to spend too much time on dessert, this is an ideal option everyone likes.
milk cake with oven
Ingredients:
- Five eggs
- 150g of flour
- 120g of sugar
- One tablespoon of vanilla flavouring or one vanilla bean
- One teaspoon cinnamon
Utensils:
- Saucepan
- Wooden spoon
- Fork or some rods
- Blender
- Oven
- Strainer
- Mould (if it is silicone better)
Preparation:
- First, heat the milk until it is just at the boiling point.
- Next, remove from the heat and add the vanilla and cinnamon.
- Immediately afterwards, let it rest so that the milk takes flavour.
- Then, beat the eggs with the sugar until you get a doubled-volume mixture.
- Then, add the sifted flour to this mixture and beat, trying not to form lumps. It has to be similar to the texture of bechamel. If you have formed lumps, a very good trick is to pass the mixer.
- Then, return the milk to a simmer (this is very important so that your eggs don’t boil).
- Then, add the mixture of eggs, flour and sugar to the milk.
- Immediately afterwards, remove carefully, so the eggs do not cut or form lumps.
- Keep stirring. You should have a thick cream.
- Then, pass the cream through a filter if you have any lumps. Keep this point in mind because a cake with lumps does not look good.
- Finally, put it in the oven, preheated to 170 ºC, for about 25-30 minutes. This time depends on each oven, so you must constantly observe your cake.
- If you see that it is browning and that it is not yet done on the inside, cover it with aluminium foil on top.
- When it is lukewarm, put it in the fridge and leave it for at least 6 hours until it is completely set. This cake is always eaten cold.
Super fast milk cake without oven
This is a quick milk cake recipe with which even your children can help you. When children participate in preparing their meals, they eat them more willingly.
Ingredients:
- One bottle of milk ideal
- One box of lemon jelly
- Two lemons
- 5-6 tablespoons of sugar
- 1/2 teaspoon cinnamon (optional)
- 1/2 teaspoon vanilla flavouring (optional)
- liquid caramel
- One glass of water
Utensils:
- Saucepan
- Wooden spoon
- Fork or some rods
- Mould (if it is silicone better)
Preparation:
- First, put the glass of water, the gelatin, the juice of 2 lemons and the sugar in a saucepan. Then stir well until all the ingredients are completely dissolved.
- Next, beat the milk until it foams and incorporate it into the previous mixture.
- Finally, put the liquid caramel in a mould and add the warm mixture.
How to make the caramel:
200g of sugar
One glass of water
You just have to put the water with the sugar in a saucepan and then stir slowly until you form a golden caramel. Don’t let it get too dark, as it will taste bitter.
Data of interest:
- It is better to make this cake the night before, so you will have it perfect the next day.
- Also, it looks great with whipped cream around it and a few mints leaves on top.
- The tasty milk cake does not contain too many calories. However, if you still want to subtract a few more, instead of sugar, add stevia. It has zero calories.
- You can also decorate it with chocolate shavings, lemon zest, cookie waffles, strawberries and syrup, honey, jam, etc.
- If you want, you can use milk flavoured with cinnamon and lemon from the one they sell in the supermarket. Although, as we always advise you, it is better to do everything homemade at home since it is healthier and tastier.
- Silicone whisks are great for whisking.
- Silicone moulds do not have to be greased with butter or dusted with flour. On the contrary, it will be necessary to prevent the cake from sticking to other moulds.
