Welcome to the delightful world of Milka Cake! If you’re a fan of heavenly chocolate goodness, you’re in for a treat. Follow this detailed guide to create a mouthwatering Milka Cake that will leave everyone craving for more.
History and Origins
The Milka Cake has a rich history that dates back to the love for chocolate. Originating from the fusion of traditional baking techniques and a passion for creating a decadent dessert, this recipe has evolved into a beloved delicacy worldwide.
Tools, People, and Cooking Time
To embark on this Milka Cake journey, you’ll need the following:
- 2 20cm diameter molds lined with baking paper
- Mixing bowls and spoons
- An oven preheated to 200ºC
- Water bath for melting chocolate
- Refrigerator for cooling the cake
This recipe is designed for 2 people and takes approximately 1 hour and 15 minutes to complete, including baking and cooling time.
Ingredients and Replacements
For the biscuits:
- 4 eggs
- 4 tablespoons of white sugar
- 4 tablespoons of flour
- 1 teaspoon baking powder
- 3 tablespoons of pure cocoa
- 4 tablespoons of lukewarm water
For the cream:
- 670 ml of milk
- 70g of cornstarch
- 2 and 1/2 tablespoons of sugar
- 80g of high-quality white chocolate
- 160g butter
- 100g of icing sugar
For the chocolate coating:
- 140g of milk chocolate (preferably Milka)
- 3 tablespoons of milk
- 100g of butter
Feel free to explore replacements for ingredients based on dietary preferences or restrictions. However, for the authentic Milka Cake experience, sticking to the specified quantities is recommended.
For the Biscuits:
1. Beat the eggs well with the sugar. Sift the flour with the cocoa and baking powder, then add it to the egg mass and mix everything gently with a spoon.
2. Finally, add the water and mix again. Divide the dough into 2 halves and pour them into 2 20cm diameter molds lined with baking paper. If you don’t have 2 molds, first bake one and then another.
3. Put in the preheated oven at 200ºC and bake for 15 minutes.
For the Cream:
1. Mix 100ml of milk with the sugar and cornstarch, mix well and save for later. Pour the rest of the milk (570 ml) into a saucepan. Add the white chocolate and simmer until it boils.
2. After it boils, add the saved mixture and continue to simmer (don’t stop mixing) until it thickens. When the mass is thick (like custard), remove it from the heat and wait for it to cool down a bit.
3. Finally, beat the soft butter with the icing sugar. When it is well beaten, add the cream (do not stop beating, to remove the lumps).
For the Chocolate Coating:
1. Melt all the ingredients in a water bath and mix well.
2. Finally, assemble the cake.
3. On a plate put a cake. On top of the cake, pour half of the cream, and on top of the cream, pour half of the chocolate coating. Cover everything with the other sponge, pour the remaining cream on top, and to finish, cover the cake with the other half of the chocolate cover.
4. Leave in the fridge for more or less 1 hour so that it cools down well.
Top 4 Mistakes and How to Avoid Them
Mistake 1: Overbaking the Biscuits
It’s crucial to stick to the recommended baking time of 15 minutes at 200ºC. Overbaking can result in dry and crumbly biscuits. Keep a close eye on the oven to achieve the perfect texture.
Mistake 2: Rushing the Cream Thickening Process
Patience is key when thickening the cream. Rushing this step may lead to a runny consistency. Ensure the cream reaches a custard-like thickness before removing it from the heat.
Mistake 3: Neglecting to Sift the Flour and Cocoa
Sifting the flour and cocoa is not just a formality. It contributes to a smoother and lump-free batter. Take the time to sift these dry ingredients for a flawless texture.
Mistake 4: Skipping the Cooling Step
Resist the temptation to skip the cooling step in the fridge. Allowing the cake to cool for about 1 hour enhances the flavors and ensures a perfect, cohesive structure.
Q1: Can I use dark chocolate instead of white chocolate in the cream?
A1: While it alters the flavor, you can use dark chocolate. However, for an authentic Milka Cake, white chocolate is recommended.
Q2: Is it necessary to use Milka chocolate for the coating?
A2: While you can use any milk chocolate, using Milka adds a distinct flavor. Experiment with your preferences but consider the original Milka chocolate for the best results.
Q3: Can I make the biscuits in advance?</h 3>
A3: Yes, you can bake the biscuits in advance and store them in an airtight container. Ensure they are completely cooled before assembling the cake.
Q4: How long does the assembled cake last in the fridge?
A4: The Milka Cake can be stored in the fridge for up to 3 days. However, for the freshest taste, it’s best enjoyed within the first 24 hours.
Q5: Can I halve the recipe for a smaller serving?
A5: Yes, you can halve the ingredients for a smaller cake. Adjust the baking time accordingly, keeping an eye on the biscuits’ doneness.
Congratulations! You’ve successfully navigated the intricate steps of creating the divine Milka Cake. This delightful treat, with its layers of moist biscuits, creamy filling, and chocolatey coating, is sure to impress any dessert enthusiast. Remember the tips, avoid common mistakes, and savor every bite of your homemade Milka Cake!