Baking

Cake Milka

Cake Milka is a delicious black and white cake with two types of chocolate, milk cream and lots of frosting. We invite you to cook.

Milka cake – ingredients

  • For sponge cake (for 1 cake):
  • Eggs – 2 pieces.
  • Sugar – 2 tbsp.
  • Flour – 2 tablespoons (with a small bang).
  • Baking powder – 1 tsp.
  • Cocoa – 1,5 tablespoon
  • Warm water – 2 tbsp.
  • For the cream:
  • Milk – 670 ml.
  • Corn starch – 70 g.
  • Sugar – 2,5 tbsp.
  • White chocolate – 100 g.
  • Oil – 170
  • Powdered sugar – 100 g.
  • For the icing:
  • Dark chocolate – 70 g.
  • Milk chocolate – 70 g.
  • Milk – 3 tbsp.
  • Sugar – 2,5 spoons.
  • Oil – 100

Interesting video – How to make chocolate sprinkles:

Milka cake – recipe

Cakes

***WARNING. The amount of ingredients is indicated for one cake. We need 2 such cakes!!

Beat the egg whites to a stiff mass, add sugar one spoon at a time, beating each time until the sugar is completely dissolved. Add yolks one by one, beat at the lowest speed of the mixer.

Mix flour with baking powder and cocoa, sift to an egg mass. Mix carefully with a spatula. Add water, mix again carefully.

We put the dough in a form (d=20 cm), the bottom of which is lined with parchment. Bake the cake for 15-20 minutes at a temperature of 180 degrees. Take the cake out of the oven, let it cool for 10 minutes, take it out of the form, remove the paper, leave it until it cools completely on the wire rack.

Bake the second cake in the same way.

Cream

Add starch and sugar to half a glass of milk, mix well.

We put the rest of the milk on the fire, add white chocolate, and bring it to a boil while stirring. Pour in the starch mixture, stirring constantly and cook until thickened (lowest heat).

Pour the cream into a ceramic dish, cover with cling film so that it touches the entire surface of the cream. Leave to cool.

Beat butter with powdered sugar to a light, creamy mass. Add cooled milk cream one spoon at a time, beat until smooth.

Glaze

We put all the components in a saucepan, heat them, stirring, in a water bath until they are completely dissolved and the ingredients are combined. Leave to cool.

We collect the braid

Grease one of the biscuits with half of the cream, send it to the refrigerator for 20-30 minutes. Pour half of the glaze, cover with the second cake, spread with the rest of the cream, cool again and spread with the rest of the glaze.

***Note. If the glaze has become very thick, put it in hot water and mix well.

Put the cake in the refrigerator for 5-6 hours. Cut with a knife dipped in hot water.

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