Creamy Milk Cake with Fruit Jam (Page 3 ) | September 2, 2024

Annonce:

Prepare the Milk Carton Mold:

Prepare the Mold:
- Take an empty 1-liter milk carton and cut off the top part, leaving the bottom intact. Clean the inside thoroughly and let it dry.
- Line the inside of the carton with cling film, ensuring there is enough excess film to cover the top once the mixture is poured in. This will make it easier to remove the cake later.

Prepare the Milk Cake:

Heat the Milk and Condensed Milk:
- In a medium-sized saucepan, combine the milk and condensed milk. Place the pan over medium heat and stir continuously to prevent the milk from burning.
Make the Corn Starch Slurry:
- In a small bowl, dissolve the corn starch in a bit of cold milk or water to form a smooth slurry. This step ensures that the corn starch doesn’t form lumps when added to the hot milk.
Thicken the Mixture:
- Once the milk mixture begins to warm, gradually whisk in the corn starch slurry. Continue to stir constantly as the mixture heats up and thickens. This should take about 5-7 minutes, resulting in a thick, pudding-like consistency.
Add the Butter:
- Once thickened, remove the saucepan from the heat and stir in the butter until fully melted and incorporated. The butter adds a rich flavor and smooth texture to the milk cake.
Pour into the Mold:
- Pour the thickened mixture into the prepared milk carton mold. Smooth the top with a spatula to ensure it is even. Fold the excess cling film over the top to cover it completely.
Chill the Cake:
- Place the milk carton in the refrigerator and chill for at least 4 hours, or until the mixture is fully set. This chilling time allows the cake to firm up, making it easier to slice later.