- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1/2 cup milk
- 4 tbsp butter
- 1 lemon (untreated)
- 3/4 cup sugar
- 4 eggs (room temperature)
- 1 1/3 cup flour
- 2 tsp baking powder
- 1 pinch salt
- 1 1/2 cup strawberries
- to taste powdered sugar
Steps
To prepare the hot milk cake with strawberries, wash and dry the strawberries, cut them into not too small pieces, mix with a tablespoon of flour and set aside. Preheat the oven to 350 degrees (static). Line the bottom of a cake tin (22-24 cm) with parchment paper.
Heat the milk with the butter until almost boiling. Wash and dry the lemon, grate its peel and mix it with the sugar.
Then put the eggs in a bowl and beat them until clear and foamy. Add the sugar, one tablespoon at a time, and continue beating until you get a fluffy and frothy mixture.
Mix the remaining flour together with the baking powder and salt and sift over the egg mixture, incorporating the flour with a spatula and upward movements.
Finally, heat the milk again until almost boiling and pour it along the edge of the bowl, incorporating it with a spatula and gentle upward movements.
Pour the batter into the cake tin and distribute the strawberries on the surface. Bake at 350 degrees for about 50 minutes. Do the toothpick test. Remove your hot milk cake with strawberries and let it cool on a wire rack. Serve with powdered sugar.
Tips
For a cocoa variant of this soft hot milk and strawberry cake, replace 1/4 cup of flour with unsweetened cocoa powder.
