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11 November 2026
Milk cake with fluffy crème
11 November
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600 ml CREMIO pastry crème
400 g sugar
300 g flour
150 g butter
5 pcs. eggs
1 baking powder
2 vanillas
1/2 bowl water
Preparation of the layers:
Beat the eggs with 300 g of sugar until white, add 1/2 cup of water and 125 g of melted butter while beating at slow speed with the mixer. In a large bowl, mix the sifted flour, baking powder, and vanilla. Mix the liquid and dry mixture, stirring gently by hand. Pour the finished mixture into a baking dish greased with 25 g of butter. Bake in a preheated oven at 180°C for 35-40 minutes. Remove the finished cake and cool for 20 minutes without removing it from the pan.
Preparation of the syrup:
In a large bowl, mix the cold milk MyDay and 200 ml of the cold pastry crème CREMIO with 100 g of sugar. Stir until the sugar melts.
Preparation of the cake:
Pierce the finished cake with a fork and soak it with the milk syrup, pouring it in stages to gradually absorb the entire amount. Leave in the refrigerator for at least 1 hour.
Beat 400 ml of the cold pastry crème CREMIO with a mixer at maximum speed for 2-3 minutes. Grease the cooled cake with the finished cream and return to the refrigerator for another 1 hour. The cake is decorated with fresh fruit and mint when serving.
Beat the eggs with 300 g of sugar until white, add 1/2 cup of water and 125 g of melted butter while beating at slow speed with the mixer. In a large bowl, mix the sifted flour, baking powder, and vanilla. Mix the liquid and dry mixture, stirring gently by hand. Pour the finished mixture into a baking dish greased with 25 g of butter. Bake in a preheated oven at 180°C for 35-40 minutes. Remove the finished cake and cool for 20 minutes without removing it from the pan.
Preparation of the syrup:
In a large bowl, mix the cold milk MyDay and 200 ml of the cold pastry crème CREMIO with 100 g of sugar. Stir until the sugar melts.
Preparation of the cake:
Pierce the finished cake with a fork and soak it with the milk syrup, pouring it in stages to gradually absorb the entire amount. Leave in the refrigerator for at least 1 hour.
Beat 400 ml of the cold pastry crème CREMIO with a mixer at maximum speed for 2-3 minutes. Grease the cooled cake with the finished cream and return to the refrigerator for another 1 hour. The cake is decorated with fresh fruit and mint when serving.
Where you can find Cremio
Stocks
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