Soft Powdered Milk Cream Cake
A tender, indulgent cake filled with a rich powdered milk and butter cream, inspired by Brazilian flavours. Perfect for special occasions, it wins everyone over with its milky sweetness and irresistible lightness.
🛒 Ingredients
8 servings
- 5 egg yolks
- 400 g (2 cups) sugar
- 250 g (2 cups) all-purpose flour, sifted
- 250 ml (1 cup) hot milk
- 1 packet baking powder (11 g)
- 5 egg whites, beaten to stiff peaks
- 1 can sweetened condensed milk (395 g)
- 200 g unsalted butter, softened
- 8 tablespoons full-fat powdered milk
- 400 ml heavy cream, very cold
- 750 ml (3 cups) water
- 200 g (1 cup) sugar (for soaking syrup)
- 2 teaspoons vanilla extract
- White chocolate shavings
- Fresh cherries to decorate
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Directions
- 1
Preheat oven to 180°C (350°F). Beat egg yolks with sugar until pale, thick and fluffy.
- 2
Gradually fold in sifted flour, alternating with hot milk. Add baking powder and mix gently to combine.
- 3
Carefully fold stiff egg whites into the batter using a spatula with circular, upward motions to keep it light and airy.
- 4
Pour into a greased and floured cake tin. Bake 30–35 minutes until a toothpick inserted in the centre comes out clean. Cool completely on a wire rack.
- 5
Make the soaking syrup: bring water, sugar and vanilla to a boil, reduce slightly and set aside to cool.
- 6
Beat softened butter with condensed milk until thick and creamy. Add powdered milk one tablespoon at a time, beating continuously until fully incorporated.
- 7
Stop the mixer and gently fold in the very cold heavy cream with a spatula — do not beat. Cover and refrigerate for 30 minutes.
- 8
Slice the cake into two or three layers. Generously soak each layer with the vanilla syrup. Fill and cover entirely with the powdered milk cream.
- 9
Decorate with white chocolate shavings and fresh cherries. Refrigerate at least 2 hours before serving.
💡 Chef's Tip
For a chocolate version, add 100 g of cocoa powder to the batter and 50 g to the cream filling. The heavy cream must be very cold for the frosting to hold its shape — don't skip the chilling step!
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