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Milk cream cake, easy and good 
Milk cream pie

A cake filled with cream is always a pleasure: a soft casket that contains a sweet cream that melts in your mouth!

Of course there are both the cream and the container to prepare ... as in Grandmother's cake or in a sweet tooth cheesecake.

But there is a cake that solves everything with just one dough:
a dough that during cooking becomes a soft box containing the cream!

A cream that can be based on milk such as quark or ricotta.
The preparation is quite simple, so simple that ... I've never photographed it! because I prepare it when I want a cake ready quickly without giving me too many thoughts.

And now, starting as always from the ingredients, let's start cooking!

ingredients:

Cake pan diameter cm.

Ø 

18

22

sugar

g.

60

120

eggs

2

4

Flour

g.

80

160

Lemon peel

Latte

ml.

250

500

Rum

q.s.

q.s.

Vanilla

q.s.

q.s.

Icing sugar

q.s.

q.s.

Preparation:

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Check that you have all the ingredients ready on the counter and that you already have the pan and oven ready: from when you start whipping the eggs with sugar to when you put them in the oven, it takes a maximum of 15 '20' ...

Heat, stirring, the whole eggs and sugar to 40 ° C and then whip for about ten minutes until more than doubling the volume and obtaining a firm cream.

(in practice as for a classic sponge cake - here there prescription step by step, until before adding the milk; characteristic instead of this cake) 

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 Gently mix in the sifted flour and flavorings (even an idea of ​​rum to taste)

Add the milk, incorporating it well with the rest and pour everything into a ring pan (parchment paper on the bottom, butter and breadcrumbs on the edges).

Bake in a preheated static oven at 180 ° C for 50 '. Turn off the oven and leave it just ajar (with the handle of a ladle so as not to let it close again) and wait another 10'-15 '.

Remove from the oven and sprinkle with icing sugar without opening the pan until the cake cools.

Cut into wedges and devour with pleasure!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • If it should (but just if it should), can be kept in the fridge for a couple of days at the most (it is a cream with eggs, even if cooked).
  • A tip: when replacing milk with a much fatter milk derivative, such as fresh cream, the "cream" tends to concentrate at the bottom, as well as away from the edges. Then, after having allowed the cake to cool completely, remove it from the pan and turn it upside down: it will be perfect, with a soft cream enclosed under and around a soft "biscuit".
  • See also: Sponge cake, Pellegrino Artusi's Spanish breadGrandmother's cake, Cheesecake

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