{"id":904,"date":"2011-04-05T14:04:39","date_gmt":"2011-04-05T19:04:39","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=904"},"modified":"2011-04-05T14:04:39","modified_gmt":"2011-04-05T19:04:39","slug":"hot-milk-cake-w-strawberry-and-cream","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=904","title":{"rendered":"Hot Milk Cake w\/ Strawberry and Cream"},"content":{"rendered":"

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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 .<\/p>\n

Here is the recipe :<\/p>\n

1 lbs of strawberry , hulled and sliced<\/p>\n

1\/2 cup of sugar<\/p>\n

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 .<\/p>\n

1\/2 cup of heavy cream<\/p>\n

1 tbsp. of powdered sugar<\/p>\n

1-2 tsp. grand marnier ( orange liquour , this is optional )<\/p>\n

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 .<\/p>\n

Hot milk cake :<\/p>\n

2 large eggs<\/p>\n

2\/3\u00a0 cup of sugar<\/p>\n

1\/2 tsp. vanilla extract ( i used vanilla beans , ran out of vanilla extract )<\/p>\n

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 )<\/p>\n

5 tbsp. butter<\/p>\n

2\/3 of milk<\/p>\n

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 .<\/p>\n

2. Add vanilla extract , and then add the flour . Beat about 30 minutes .<\/p>\n

3. Heat the butter and milk together in a saucepan , boil until butter just melted . Pour into the flour mixture , and beat 30 seconds .<\/p>\n

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 .<\/p>\n

To assemble :<\/p>\n

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 .<\/p>\n","protected":false},"excerpt":{"rendered":"

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\u00a0 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 .<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-904","post","type-post","status-publish","format-standard","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/904","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=904"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/904\/revisions"}],"predecessor-version":[{"id":907,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/904\/revisions\/907"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=904"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=904"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=904"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}