Ingredients
Cake
- 600 grams (21.2 ounces) condensed milk
- 3 large eggs (3pc)
- 240 grams (8.5 ounces) all-purpose flour
- 1 tablespoon (15 grams) baking powder
Custard
- 1 large egg
- 100 grams (0.5 cup) granulated sugar
- 1 sachet (10 grams) vanilla sugar
- 45 grams (3 tablespoons) all-purpose flour
- 300 milliliters (1.3 cups) milk
- 180 grams (6.3 ounces) unsalted butter
Strawberry Filling
- 300 grams (10.6 ounces) strawberries
- 200 grams (1 cup) granulated sugar
- 1 tablespoon (15 grams) cornstarch
Decoration
- 100 grams (3.5 ounces) strawberries for decoration
Equipment
- Blender
A powerful blender will help you puree the strawberries smoothly for a perfect filling.
- Oven
Make sure your oven is preheated to an accurate 180°C (356°F) for evenly baked cake layers.
- Knife
Use a sharp knife to trim the cake layers immediately after baking for clean edges.
- Parchment Paper
Drawing circles on parchment paper will make spreading the dough evenly much easier.
- Mold Ring
An adjustable mold ring helps to keep the cake layers intact while refrigerating overnight.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Servings
Imagine this: a beautiful summer picnic with the sun shining and everyone lounging on colorful blankets. 🧺🌞
Start cutting the Milch Madchen cake into generous slices and watch the delight in everyone's eyes as they take their first bite. 😋
Serve it with a scoop of vanilla ice cream, a drizzle of extra strawberry sauce, and maybe a sprig of mint for an added touch of elegance. 🍦🍓
For a cozy winter gathering, pair it with hot cocoa or a steaming cup of coffee. ☕🍰 The luscious layers and fresh strawberries create a perfect contrast that will tantalize every taste bud.
Pro-tip: **garnish with a few fresh strawberry slices on top just before serving** for that extra burst of color and flavor that makes everyone go 'Wow'! 🍓
Variations
Gluten-Free Variation 🍰🌾
Swap the regular flour with an equal amount of your favorite gluten-free flour blend. Ensure you're using gluten-free baking powder as well. Continue with the recipe as usual for a cake that's friendly for gluten-sensitive tummies.
Vegan Variation 🌱❤️
Replace the eggs with a flaxseed mix (1 tablespoon of ground flaxseed + 3 tablespoons of water for each egg). Use dairy-free margarine instead of butter and substitute condensed coconut milk in place of regular condensed milk. Opt for plant-based milk like almond or soy for the custard. The result? A vegan delight that's as indulgent as the original!
Faq
- Q: What's the best way to ensure my cake layers are even?
A: Draw circles on parchment paper and spread the dough within the outlines. This helps keep each layer uniform in size.
- Q: Can I use frozen strawberries instead of fresh ones?
A: Yes, just make sure to thaw them and drain extra water to avoid a soggy filling.
- Q: How long can I store the Milch Madchen cake?
A: The cake can be stored in the refrigerator for up to 3 days. Make sure it's well-covered to maintain freshness.
- Q: My cream gets curdled sometimes. What should I do?
A: Ensure all ingredients are at room temperature and add the custard mixture to whipped butter gradually to avoid separation.
- Q: Can I make the custard ahead of time?
A: Absolutely! Prep the custard a day in advance and store it in the refrigerator until you're ready to assemble the cake.
- Q: Could I add other fruits along with strawberries?
A: Yes, raspberries or blueberries would make a fantastic addition! Just be sure they are blended well and combined properly with the filling.