Hot Milk Cake w/ Strawberry and Cream
I was wondering when i found this recipe in my Bon Appetit book , i bought this book few months ago , it has tons of recipes , from cakes , cookies , ice cream to pies . I’ve tried some of their recipes and they’re delicious . One day i ran across this recipe when i was browsing through it , and i thought what the heck is hot milk cake ?? Why do they called hot milk cake ? Well for a good reason , it literally uses hot milk , and the hot milk is poured into the batter . Now come to think of it , it’s just like shortbread ! So easy to make , if you’re not a baker and you want to try something , this is for you . Super easy and delicious .
Here is the recipe :
1 lbs of strawberry , hulled and sliced
1/2 cup of sugar
Mix this together , let it sit in the fridge , you can use it after it sits for 20 minutes , or save it for whenever you’re ready to serve it .
1/2 cup of heavy cream
1 tbsp. of powdered sugar
1-2 tsp. grand marnier ( orange liquour , this is optional )
Beat the heavy cream and powdered sugar in a mixer , until stiff peak is reached , this could take several minutes , maybe 5-7 minutes , make sure your heavy cream is cold . Chill the mixer bowl too if necessary .Store in the fridge when it’s done .
Hot milk cake :
2 large eggs
2/3 cup of sugar
1/2 tsp. vanilla extract ( i used vanilla beans , ran out of vanilla extract )
1 cup and 2 tbsp. self raising flour ( if you don’t have this , just mix and make your own , 1 cup all purpose flour plus 1 1/2 tsp. of baking powder , and 1/2 cup of salt , this would make 1 cup of self raising flour )
5 tbsp. butter
2/3 of milk
1. Beat 2 eggs in a mixer , medium speed for about 3 minutes . Add the sugar little at a time , keep beating high speed until mixture is thick and pale yellow . About 2-3 more minutes .
2. Add vanilla extract , and then add the flour . Beat about 30 minutes .
3. Heat the butter and milk together in a saucepan , boil until butter just melted . Pour into the flour mixture , and beat 30 seconds .
4. Pour into 6 custard cups and bake at 425 F for 16 minutes . Rotating halfway . Let it cool 20 minutes before taking it out from the cups .
To assemble :
Slice the top of the cake , add strawberries on the cake , then cover with the top of the cake and put a dollop of the cream and add more strawberries and its juices .
