Recipe: Milk Cake step by step with pictures | Handy.Recipes

Milk Cake

Cooked milkshake

Time to cook: 120 minutes

Total Servings: 8

Nutritional Value

An extraordinary cake - juicy, tender, melting in your mouth... The flavour is fantastic - all because of the milk syrup that was used to soak up the sponge cake base. It was a godsend for me... Thank you so much to the author of the book "Pies" Irina Chadeeva for opening this unforgettable creamy taste to me!

Author of the recipe

Ingredients for the milk pie:


  • Chicken Egg (Separate egg whites from yolks) - 4 pcs
  • Wheat flour / Flour - 120 g
  • Sugar - 120 g

Milk syrup

  • Melted milk - 150 ml
  • Condensed milk - 150 ml
  • Cream (20% fat) - 150 ml


  • Powdered sugar - 150 g
  • Egg white - 1 pc
  • Cognac - 1 teaspoon

How to cook milk cake step by step with photos

Preheat oven - preheat to 200 degrees. You can also pre-prepare the cake pan. I have a silicone one (24 cm in diameter, you can take a smaller one), But I still oil it and dust it with flour. Sift flour into a bowl.

Separate egg whites from egg yolks. Whip the yolks with 100 grams of sugar. Look at their color - they should turn almost white, and sugar should dissolve. Then whip the whites with pinch of salt - when they begin to form foam, add the remaining sugar (20 grams) and whip until stiff peaks - it takes about 2-3 minutes. I usually use tall, narrow containers for beating. Practice shows that the process speeds up.

Put the beaten eggs into the bowl with the sifted flour and mix gently (preferably with a silicon spatula), using upward movements, keeping the mixture as light as possible.

Transfer into the mold, making a small depression in the center. Bake for 25-30 minutes at 200 degrees.

While our cake is baking, we make our milk syrup. It's simple. We take 150 ml. condensed and melted milk, cream and mix. Here it is very important not to get carried away with tasting it, or there will be nothing left over for the filling.

Time is up - check our biscuit with a wooden skewer - if it's dry, it's ready. I usually flip it and put it back in the mold - it has a neater looking bottom. Prick it with a toothpick or fork as much as possible.

And pour syrup over hot fried potatoes. Do it slowly, letting the syrup absorb as much as possible. Leave it in the mold - wait for it to cool completely before smearing it with the fondant

When our pie has cooled - transfer it to a nice plate in which we will serve and... Let's make fondant. There's almost nothing to do. Whip egg white with powdered sugar and 1 teaspoon of cognac or rum for 3-4 minutes (you can use any liqueur - this addition is just for flavor). The mass will be smooth, white and a little bit sticky, that's what we need. Spread our fondant on the cake.

On top any sprinkle for beauty - you can make something ready, or crushed nuts, in general you are free to use your imagination! I have just lime zest and crumbs from the bottom of the mold, where the cake was baked... You can eat it right away, or you can be patient and wait 3 to 12 hours for the cake to .

Nutritional Value:

Whole Dish:
3040.5 Calories
63.5 g
102.2 g
473.1 g
Per Serving:
380.1 Calories
7.9 g
12.8 g
59.1 g
271.5 Calories
5.7 g
9.1 g
42.2 g

Flour, Wheat Flour, Sugar, Creamy, Smooth, Cream, Baking, Powdered sugar, Milky, Condensed milk, Soft, Cognac, Cakes, Egg White, Pastry, Caked Milk

More recipes from the category:

Terms of use | Contact us Handy.Recipes © Copyright 2021. All Rights Reserved. Sitemap