The hot milk cake with cream and raspberry jam is the enriched version of the hot milk sponge cake I made a couple of days ago, a wonderfully soft cake that perfectly lends itself as a base for filling.
I had a jar of raspberry jam in the fridge, opened a few days ago, which I thought to pair with a delicious pastry cream, a fantastic combination of flavors and textures. Moreover, it is prepared in very little time and is perfect if you have unexpected guests.
The hot milk cake is a very soft dessert with a dense and light structure, ideal for everyday breakfast but also for fillings with creams and fruits. For a perfect consistency, follow the recipe carefully, but believe me, it is really simple.
Here are some bases to try for making filled desserts:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 311.58 (Kcal)
- Carbohydrates 53.80 (g) of which sugars 37.06 (g)
- Proteins 5.69 (g)
- Fat 9.07 (g) of which saturated 5.18 (g)of which unsaturated 3.78 (g)
- Fibers 0.59 (g)
- Sodium 66.30 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup cup milk
- 4 tbsp tbsp butter
- 3/4 cup cup sugar
- 3 eggs (large at room temperature)
- 1 1/3 cups cup all-purpose flour
- 1 tsp tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tsp lemon zest
- 1 cup cup milk
- 1/4 cup cup egg yolks (about 3 yolks)
- 1/3 cup cup sugar
- 1 tbsp tbsp rice starch
- 1 tbsp tbsp cornstarch
- Half vanilla bean
- Half tsp lemon zest (grated)
- 3/4 cup cup raspberry jam
- 2 tbsp tbsp vanilla powdered sugar
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Scale
- 1 Electric Whisk
- 1 Spatula
- 1 Cake Pan 8 inches in diameter, if you want it lower use a 9-inch mold
- 1 Pastry Bag
- 1 Saucepan
Procedure
Crack the eggs into a bowl, add the sugar, and beat them with the whisk until they are white and fluffy, they should triple in volume.
Sift the flour with the baking powder and salt.
Add the sifted flour in three batches, mixing the mixture with a spatula from bottom to top to avoid deflation. Add the vanilla and, if you like, a bit of lemon zest.In a small bowl, pour the milk, add the butter cut into pieces, and heat everything in the microwave for 45 seconds at maximum power, it should become hot but not boil, if desired, you can use a saucepan on the stove.
Pour it into the batter in two batches, incorporating it with the spatula, making slow movements from bottom to top to avoid deflating the mixture.
The batter is ready, pour it immediately into the greased and floured mold. To get this height, I used an 8-inch cake pan; if you want a lower cake, use a 9-inch mold but watch the baking as it will be shorter.Bake the cake in a preheated static oven at 340°F for 25/30 minutes.
Do the toothpick test to check the baking, if necessary extend it for a few minutes. If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
The hot milk cake is ready, remove it from the oven, wait 10 minutes, then transfer it to a wire rack to cool completely.
Crack the eggs, put the yolks in a bowl, add the sugar, and mix.
Incorporate the cornstarch, rice starch, mixing with a whisk to blend the mixture well. Then add the pulp of half the vanilla bean and a bit of grated lemon zest.Pour the milk into the eggs while continuing to mix the mixture.
Transfer the mixture to a saucepan, place it on the stove, stirring continuously until it thickens.
Pour the cream into a bowl, cover it with cling film in contact, let it cool slightly, and put it in the fridge; it must cool completely.The pastry cream is ready.
When the cake is well cooled and rested, cut it in half with a serrated knife.
Spread the raspberry jam on the base.
Take the pastry cream, stir it with a spoon to make it creamy and glossy, then put it in the pastry bag.
Distribute it over the jam, making an even layer.
Place the top layer of the cake on the cream, sprinkle with vanilla powdered sugar.
The hot milk cake with cream and raspberry jam is ready, you can serve it or store it in the fridge until serving.
Advice
Storage
The hot milk cake with cream and raspberry jam can be stored in the fridge for 3 days, well covered.
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