John Myers
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Moist Milkmaid Cream Cake
The perfect moist milkmaid cream cake recipe with a picture and simple step-by-step instructions.
Almond bisquit:
- 4 Egg yolk
- 180 g Sugar
- 1 packet Vanilla sugar
- 4 Protein
- 4 tbsp Water
- 150 g Flour
- 100 g Food starch
- 3 tsp Baking powder
- 50 g Flaked almonds
- 50 g Oil
- 50 g Breadcrumbs
Filling:
- 200 ml Cream
- 1 packet Cream stiffener
- 1 Can Sweetened condensed milk
- -Milchmädchen-
- Powdered sugar
- Beat the egg yolks with half of the sugar and vanilla sugar until frothy. Beat egg whites until stiff! Then add the other half of the sugar and beat the egg whites very stiff! Then carefully fold the egg yolk mixture into the egg whites.
Preheat the oven to 180 degrees!
- Mix the flour, cornstarch and baking powder. Sieve in portions to the egg mixture and fold in carefully!
- Line the baking pan with parchment paper and grease with oil. Sprinkle with breadcrumbs!
- Now add the dough mixture and smooth it out. Sprinkle with flaked almonds! Bake in the preheated oven for about 30 minutes! Never open the oven door! Otherwise the floor will collapse! Cover with aluminum foil if necessary!
- Cool the bottom in the mold for 10 minutes. Then remove the baking pan and cool on a wire rack for at least 2-6 hours. Preferably overnight!
- Whip the cream with the cream stiffener until stiff! Then cut the bottom 3x horizontally. Place the bottom base on a cake plate and brush with half of the milkmaid cream. The cream penetrates the cake slices and becomes super juicy! You can also use double the amount of cream for more filling if you like!
- Then spread half of the cream on top. Carefully press the 2nd base onto it and spread the rest of the milkmaid cream on the middle base and also spread the rest of the cream on it! Press the last base on the spread cream!
- It is best to cool the cake overnight and then sprinkle with powdered sugar! Serve! Also tastes great with fruit in between!
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