Heavenly milk cream cake: a light and dreamlike delight

Indulge in the delicious flavors of Heavenly Milk Cream Cake, a light and fluffy dessert that combines a delicate sponge cake base with a creamy and sweet filling. This cake strikes the perfect balance of sweet and light, creating a dreamy dessert ideal for any occasion. The soft biscuit, infused with a hint of vanilla, pairs wonderfully with the creamy and rich milk cream, making this cake a true delight for the senses.

Why you will love it

You will love this Paradise Cake for its light and airy texture and its delicious vanilla taste. The combination of delicate sponge cake and creamy filling creates a harmonious balance that satisfies your sweet tooth while providing a refreshing dessert experience. The simplicity and elegance of the cake makes it a perfect treat for those who enjoy light and delicious desserts.

Perfect opportunity

This heavenly cake is ideal for a festive celebration, a sophisticated dessert or any time you want to treat yourself to a light and refreshing treat. Its vibrant appearance and inviting aroma make it a great choice for birthdays, holidays, or any event where you want to impress your guests with a beautiful and delicious dessert. The light and airy texture of the cake, combined with its rich flavor, makes it a perfect choice for any occasion.

Decorating Tips

replaces the word nice with empty enhance the presentation of this cake, consider sprinkling it with powdered sugar or garnishing it with fresh berries. You can also drizzle it with a light glaze or serve it with a side of whipped cream or ice cream for an extra touch of indulgence. For a festive touch, serve the cake on a decorative plate or alongside fresh fruit, creating a delicious dessert experience.

1. Ingredients for the sponge:
   • 3 medium eggs
   • 100 g of sugar
   • 100g gluten-free cake flour
   • Seeds from half a vanilla pod
   • 1 pinch of salt

2. Ingredients for the milk cream:
   • 150 g of crème fraîche
   • 50 g sweetened condensed milk
   • 15g of honey
   • 3 g of gelatin
   • Seeds from half a vanilla pod

3. Instructions:
   • Sponge: Preheat the oven to 170°C (338°F). Butter and flour a 20cm cake tin. Beat eggs, sugar and salt until pale and foamy. Add the vanilla seeds. Sift the flour and gently incorporate it. Bake for 25 minutes.
   • Milk cream: Soften the gelatin in cold water. Whip the cream and set aside. Heat half of the condensed milk, dissolve the gelatin in it and add the vanilla seeds and honey. Mix with the rest of the condensed milk and incorporate the whipped cream. Refrigerate 30 minutes.
   • Assembly: Cut the biscuit in half, fill it with milk cream and refrigerate for 4 hours before serving.

Appreciate!