Milk Girl Cake with Raspberries
Ingredients:
Dough:
– 1 can of condensed milk (380 g)
– 2 eggs (category C1)
– 160 g of flour
– 10 g of baking powder
Raspberry filling:
– 150 g of raspberries (fresh or frozen)
– Sugar 40 g
– Cornstarch 8 g
Cream:
– Sour cream 350 g (25-30 t)
– Cream 250 g (33-35 t)
– Powdered sugar 40 g
Berries for decoration (optional)
Milk Girl Cake with Raspberries
Preparation:
1. Heat Preheat the oven to 200°C (390°F) and grease two 18cm cake tins.
2. Combine condensed milk and eggs in a bowl and mix well.
3. Sift the flour and baking powder into the wet mixture and stir until smooth.
4. Divide the batter evenly between the prepared cake pans and distribute evenly.
5. Bake in the preheated oven for about 7 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Baking time varies depending on your oven.
6. While the cake is baking, prepare the raspberry filling. Combine raspberries, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Remove from the stove and let cool.
7. For the cream, mix the sour cream, cream, and powdered sugar until a smooth, creamy mixture forms.
8. Once the cake is baked and cool, place it in a layer on a plate and spread the raspberry filling evenly on top.
9. Place the second layer of cake on top and cover the entire cake with cream.
10. Decorate the cake with fresh berries if desired.
Preparation time: 20 minutes | Baking time: 7 minutes per cake | Total time: 40 minutes
Weight: approx. 1.3 kg | Diameter: 18cm