Delicate Milk Cake Recipe with Raspberry Confit

In a deep bowl, combine condensed milk, eggs, melted unsalted butter, and a pinch of salt using a mixer.

Add the all-purpose flour and baking powder to the wet ingredients and mix until you achieve a smooth, homogeneous batter.

Prepare your baking surface with silicone baking paper and use a ring to shape the future cake layers.

Bake the cake layers in a preheated oven at 180-190°C (350-375°F) for about 7-10 minutes, checking with your specific oven as baking times can vary.

Avoid browning too much. Once baked, carefully remove the layers from the oven, allow them to cool slightly, and peel off the baking paper.

If the edges are uneven, feel free to trim them.

To prevent sticking, place parchment paper between the layers when stacking.

Let the layers cool completely. For better results, wrap in plastic and refrigerate for 30-60 minutes.

In a clean bowl, whip together all the filling ingredients: heavy cream, cream cheese or mascarpone, condensed milk, and powdered sugar with a mixer.

It is important to whip this mixture for about 3 minutes. Ensure that all ingredients are completely chilled for the best results.

For optimal whipping, chill your whisk in the freezer for 5 minutes beforehand.

In a bowl, mix the pectin with sugar. Heat the raspberry puree to about 35-40°C (95-104°F) and gradually sprinkle in the pectin-sugar mixture while constantly stirring.

Bring this mixture to a boil and cook for 15-20 seconds. Transfer it to a separate container, cover with plastic wrap directly on the surface, and chill in the refrigerator for a minimum of 3 hours.

After it has set, mash it lightly with a fork and transfer it to a piping bag for assembling the cake.

Combine the cold cream cheese, cold heavy cream, and powdered sugar in a bowl. Whip until you reach a stable cream consistency.