Hot Milk Cake is very soft. It is perfect for breakfast or as a snack.
This cake can be used to be garnished and/or to be stuffed!
Even if it looks dry, trust me the Hot Milk Cake isn’t!
Hot Milk Cake
Ingredients (for a 22 cm cake pan diameter):
- 3 eggs at room temperature;
- 130 ml of milk;
- 170 g of flour;
- 60 g of butter;
- 160 g of sugar;
- 1 tsp of vanilla extract;
- 16 g of baking powder;
- 1 pinch of salt.
Preparing the Hot Milk Cake
Grease and flour the cake pan.
Beat the eggs and few sugar at time with an electric whisk till a soft and spumy dough is obtained.
Sift the flour with the vanilla extract, the baking powder and salt.
Add the powders to the dough few at time, with movements from the bottom to the top. Be careful not to break the dough down. This will be referenced to as “big dough”.
In the meantime, melt the butter into the milk without boiling.
In a bowl pour a little of the dough. Pour the hot milk in and stir it. This dough will be called “small dough” from now on.
Now let’s put the two doughs together: put the “small dough” into the “big dough”. Mix them with smooth movements from the bottom to the top.
Pour the obtained dough into the prepared cake pan.
Preheat the oven to 170° C.
Bake the cake for about 40 minutes or until when a skewer inserted into the centre comes out clean.
Keep the Hot Milk cake into the oven to warm for about 10 minutes. Then transfer it to a wire rack to cool.
As needed, sprinkle the cake with icing sugar, or with chocolate, like I did. In this case, melt about 50 g of dark chocolate into the microwave. Be careful not to burn it.
When the chocolate will be smooth and with no lumps, pour onto the top of the cake.