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

Monastic Milk Cake

Cooked Monastery Milk Cake

Time to cook: 240 minutes

Total Servings: 20

Nutritional Value

There's only one thing I can say about this pie: as soon as my husband and I tried it, we both agreed that it was the most delicious yeast sweet pastry we had ever tasted. The recipe was taken from the Kutlumush Monastery of Athos recipe book from "Monastic Treats". Inviting you to tea. I don't know how to photograph the pastries beautifully, I apologize for that. The pie is not less delicious because of my lack of skill.

Author of the recipe

Ingredients for the Monastery milk cake:


  • Wheat flour / Flour - 570 g
  • Egg yolk - 2 pcs
  • Olive oil (+ for hand lubrication) - 30 ml
  • Honey - 2 tablespoon
  • Milk - 250 ml
  • Salt - 0.5 teaspoon


  • Egg yolk - 3 pcs
  • Milk - 1 l
  • Sugar - 250 g
  • Vanillin - 1 g
  • semolina - 115 g
  • Butter - 30 g


  • Butter (to grease the layers) - 70 g


  • Wheat flour / Flour - 100 g
  • Milk - 200 ml
  • Yeast (fresh) - 20 g
  • Sugar - 1 teaspoon

How to cook Monastery Milk Cake step by step with photos

The recipe doesn't say anything about the dough, except "you can use a store-bought dough", I chose yeast dough. You can use your own dough, or you can try my version. Dissolve the yeast and sugar in warm milk and sift 100g of flour. Stir everything and leave under a clean cloth in a warm place to rise.

The stew should have doubled in volume. Start the dough. Pour the stew into a kneading dish, add the room temperature yolks and milk, honey, salt, olive oil, and gradually add the sifted flour, 100g at a time. The dough begins to fall off the walls (after adding 300-400 grams of flour). Grease your hands with olive oil and knead it by hand. Do not add remaining flour at once, you may need more or less. It depends on the quality of flour, size of yolks.

The dough should be a little sticky to your hands. Grease the dough and the walls of the bowl with olive oil and put it under a cloth in a warm place.

The dough has doubled in size, give it a good kneading and again put it under the cloth for the second proofing.

While the dough is rising, prepare the cream. Stir well the egg yolks and sugar.

Boil the milk. I added 2 teaspoons of orange zest to the milk. I liked it. Turn the heat down to low. Pour a thin stream of milk into the yolks, stirring all the time. Stir with a blender. Pour yolk mixture into milk, stirring constantly, in a thin stream. Stir very thoroughly. Add, vanillin, butter, and a thin trickle of semolina while stirring continuously. Stir continuously and cook for 3 to 4 minutes until it thickens. Cover the cream in cling film and leave to cool.

The consistency of hot cream is thick sour cream. When it cools down it will be even thicker. Melt the butter to grease the crusts.

The dough increases in volume very well. Grease your hands with olive oil and divide the dough into 10 equal slices.

Roll out each piece very thinly and cut out equal circles. I use a plate to cut them out.

If you bake in a mold, the pie shapes are smoother and smoother. I did the molds by the book. Grease the mold with butter. I baked on a silicone baking mat. I don't need butter. Lay out the first layer and brush it with melted, slightly warm butter.

Spread the next layer on it. Butter and spread 1/4 of the cream. Butter and cover another layer, then spread butter and custard on top. The penultimate cake, butter and the top one, also butter.

Here's the cake. Leave it to rise for about 30 minutes. Turn on the oven to 180 ° C

After proofing it has grown nicely. Let's put it in the oven for 1 hour.

I had it in the oven in all directions. The pie did not burn. Photoapplication changes color in the photo, and I can not Photoshop! The pie should bake under the cloth for about 10 minutes.

Here's the cut!

Here's another cut. It's so moist and creamy and tender and delicious!

And here's a little piece of airy dough from the edge. Bon appétit!

Nutritional Value:

Whole Dish:
5603.6 Calories
150.8 g
169.8 g
992 g
Per Serving:
280.2 Calories
7.5 g
8.5 g
49.6 g
193.2 Calories
5.2 g
5.9 g
34.2 g

Salt, Flour, Wheat Flour, Sugar, Buttermilk, Olive Oil, Sweet, Honey, Creamy, Milk, Yeast, Egg Yolk, Baking, Creamy Butter, Cereal, Cakes, Vanillin, Dough

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