This delicious and popular cake is made with three layers: cake, filling, and icing. There are four types of milk for the filling and topping (whole milk, condensed milk, evaporated milk, and fresh cream).
material: Serves 15 people
- 1 cup flour
- 1 cup sugar
- 1 and 1/2 teaspoons baking powder
- 5 eggs
- 1/4 teaspoon salt
- 1/3 cup whole milk
- 1 teaspoon vanilla essence
Milk pickled:
- Evaporated milk 340 g*
- Sweetened condensed milk 400g
- 1/3 cup fresh cream
*If you can’t find evaporated milk, use powdered milk and add half the recommended amount of water.
coverage:
- 2 cups – heavy cream
- 4 tablespoons sugar
To make the cake:
Preheat the oven to 170℃ and put the butter and flour in a 23x33cm mold.
Sift together flour, baking powder, and salt.
Separate the egg yolks and whites. In a deep bowl, whisk together the egg yolks and 3/4 cup sugar until thickened and pale yellow.
Add the remaining sugar to the egg whites and whisk until stiff peaks form.
Combine flour mixture and egg yolk mixture and mix well. Slowly fold the egg white mixture into the flour mixture.
Pour into the prepared cake pan and bake until a toothpick inserted into the center of the cake comes out clean.
For soaking milk:
Mix all milk soak ingredients.
Place the cooled cake on a tray. Prick the entire surface with a fork. Slowly pour the milk mixture over the cake, being careful to cover the entire cake to the edges.
Let the cake soak for at least 30 minutes.
Interview target:
Mix cream and sugar until stiff peaks form.
Cover the cake with cream frosting.
Store in the refrigerator and enjoy with fruit as desired.
tips: When whipping egg whites or cream, use a dry, oil-free glass or metal bowl to avoid interfering with foaming.
