I learned how to do hot dairy cake when I was 12 years old and I’m still doing it today. Mind you, I haven’t learned to bake from my mother. She was a fabulous cook, but always instincted than cooked from written recipes.
As you know, cakes now need precise measurements. You have to be precise. When I started baking in primary school, I turned to my aunt Shelly (my mother’s best friend), who was known for her cookies and cakes for tea era. She was always ready to measure and set up the ingredients to bake a cake with me.
One of the first cakes we made together was this classic hot milk cake, which I have done many times over the years. At that time I was not allowed to pour the hot milk into the dough (she was a protective aunt!), But now that’s my favorite part.
Simply recipes / Mihaela Kozaric Sebrek
Why is it called hot dairy cake?
You are probably wondering what a hot dairy cake is because the name is not intuitive, and usually baking recipes such as milk require baking recipes to be at room temperature. It’s really simple: she warm milk with butter and then pour it into the cake dough. The result? A gold retro sponge cake that builds up with the softest crumb.
The addition of hot milk and butter mixture to the dough is brilliant. If it is mixed in the dough at the end, it works like magic and gives you a cake with a perfectly delicate crumb. If you beat the eggs and sugar until they are thick and pale, the cake only gives the perfect buoyancy, and you don’t have to deal with whip and wrinkles in protein. It is a foolproof sponge that is made with just a few ingredients.
How I serve this cake
I love to cut this into squares, add gaps and serve with seasonal fruits. Of course it is such a beautiful and easy cake that you can simply serve it, dusted with powdered sugar. It is particularly good with a cup of coffee or tea for breakfast.
Simply recipes / Mihaela Kozaric Sebrek
A cake, many variations
There are countless ways to make this cake your own.
- Cardamom: In my house we like to bake with floor cardamom (it is my son’s favorite). Add 1/2 teaspoon of ground cardamom to the dry ingredients if you also love this spice!
- Lemon: If you want a citrus kick, add the finely grated bowl of a lemon to the dough.
- Strawberries and cream: During the summer because the cake applies so well, you can outperform it with this whipped cream and macerated strawberries.
- Shift cake: You can also cut the cake in half to create two layers (wait until it cools down completely for at least an hour so that the cake does not fall apart) and then your favorite jam (I love these microwave jam jam) or lemon curd on the lower layer. To make it even fancier, add a layer of whipped cream to the top layer before serving!
Cooking mode
(Keep your screen awake)
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Cooking spray with non -Steak
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2 Cup ((300G))) All -purpose flour
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2 teaspoon baking powder
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1/2 teaspoon Sea salt
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4 large EggRoom temperature
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1 3/4 Cup ((350G))) granulated sugar
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1 cup ((250ML))) Full milk
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1/2 cup ((1 stock))) unsalted butter
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2 teaspoon pure Vanilla extract
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Preheat the oven to 350 ° F.
Grease a 9×13-inch bustle with a cooking spray and with parchment paper.
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Combine the dry ingredients:
Assemble flour, baking powder and salt in a medium -sized bowl. Set aside.
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Beat eggs and sugar:
In a large mixed bowl with a hand or a blender with the whisk attachment, beat the eggs and sugar at medium to high speed until the mixture is pale and thick, about 4 minutes. The mixture should fall in ribbons when they raise the whisk.
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Heat the milk and butter:
While the eggs mix, milk and butter in a small saucepan over medium heat. Frequently stir to ensure that the milk does not lower the bottom of the pot. You want the mixture to be hot but don’t bubble.
As soon as the butter has melted and the milk is steamed, take it from the stove and let it cool slightly as you end the dough.
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End the dough:
Reduce your mixing speed to low. Add the dry ingredients in two additions and mix them until you are combined. Remember to scrape off the sides of the bowl.
Slowly stream with the mixer in the milk mix. Add the vanilla extract. Mix until the dough is smooth. Do not over mix.
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Bake the cake:
Pour the dough into the prepared baking pan. Smooth the top and tap the pan on the counter to release all air bubbles. Bake until the top is golden and a toothpick introduced in the middle comes out for 30 to 35 minutes.
Let the cake cool on a rust before cutting and serving in the pan.
Cover the remains close with plastic film and keep it up to 3 days at room temperature or cool up to 5. To freeze, wrap the cooled whole cake (or individual slices) firmly in plastic film and then have the film. Freeze up to 2 months. Taose at room temperature, then carefully in the microwave before serving before serving (15 to 20 seconds).
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| Nutritional information (by portion) | |
|---|---|
| 312 | Calories |
| 10g | Fat |
| 50g | Carbohydrates |
| 5G | protein |
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| Nutritional information | |
|---|---|
| Portions: 12 | |
| Amount per serving | |
| Calories | 312 |
| % Daily value* | |
| 10g | 13% |
| Saturated fat 6g | 29% |
| 85 mg | 28% |
| 204 mg | 9% |
| 50g | 18% |
| Dietoner 1G | 2% |
| Total sugar 30g | |
| 5G | |
| Vitamin C 0MG | 0% |
| Calcium 85 mg | 7% |
| Iron 2mg | 9% |
| Potassium 82mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
