John Myers
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Milkmaid Cake
The perfect milkmaid cake recipe with a picture and simple step-by-step instructions.
Floors:
- 1 Can Sweetened condensed milk
- 2 Eggs
- 170 g Spelled flour type 630
- 1 packet Baking powder
Filling:
- 500 ml Cream
- 3 packet Cream stiffener
- 200 g Sour cream
- 1 packet Bourbon vanilla sugar
- 2 tbsp Honey liquid
- Hazelnut brittle
Floor: Preheat the oven to 180 degrees!
- Mix the condensed milk with the eggs until frothy. Mix the baking powder and flour and add to the egg mixture. Place a plate with a diameter of approx. 26cm on 4 baking papers and trace the plate with a lead. Then distribute the dough on the 4 baking papers.
- Bake dough in the preheated oven (convection always 2) top / bottom heat for approx. 7 minutes! Remove the baking paper and let it cool!
Filling:
- Beat the cream with the cream stiffener until stiff. Then mix the sour cream with the vanilla sugar and honey and fold into the cream.
Assemble!
- 1 Place the base on a cake plate and spread a portion of the cream filling on it. Do the same with the rest of the floors. Finally, brush the cake with the rest of the cream and sprinkle with hazelnut brittle! Chill for at least 24 hours! Then serve and enjoy! 🙂
- Of course, you can also use wheat flour! And the condensed milk can be taken as it is or caramelized. They are already caramelized or you can cook them yourself! 🙂
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