Description
Moist and creamy Turkish milk cake delights dessert enthusiasts with its silky layers of sweet, soaked goodness. Delectable sweetness melts in your mouth, transporting you to the heart of Turkey’s rich culinary traditions.
Ingredients
Scale
Main Ingredients:
- 4 eggs
- 1 cup flour (125 grams / 4.4 ounces)
- 1 + 1/2 cup milk (360 milliliters / 12 fluid ounces)
Sweeteners and Dairy:
- 1/2 cup sugar (100 grams / 3.5 ounces)
- 1/2 cup condensed milk (120 milliliters / 4 fluid ounces)
- 1/4 cup fresh cream (60 milliliters / 2 fluid ounces)
- 1/4 cup whipping cream (60 milliliters / 2 fluid ounces)
- 1/2 cup whipping cream, for topping (120 milliliters / 4 fluid ounces)
Additional Ingredients:
- 1 teaspoon vanilla essence
- 1 pinch salt
- 1/2 cup sugar, for caramel (100 grams / 3.5 ounces)
- 3 tablespoons butter, at room temperature (45 grams / 1.6 ounces)
Instructions
- Prepare the caramel sauce by combining sugar and water in a pan, heating slowly until the mixture transforms into a light caramel color with a glossy sheen.
- Incorporate butter into the caramel, stirring until completely melted and integrated, then gently fold in fresh cream until the sauce becomes smooth and uniform.
- For the sponge cake, whip eggs with sugar, salt, and vanilla essence until the mixture becomes light and airy with a frothy texture.
- Gradually introduce oil into the egg mixture, blending thoroughly to maintain the mixture’s delicate volume.
- Carefully sift flour into the batter, folding gently to preserve the cake’s airiness and prevent deflation.
- Transfer the batter to a prepared baking dish, ensuring even distribution, and bake at 180°C for 25-30 minutes until golden and a toothpick emerges clean.
- Allow the cake to cool completely before preparing the milk syrup by whisking together milk, condensed milk, and whipping cream.
- Slowly pour the milk syrup over the cooled cake, allowing it to absorb the liquid completely and create a moist, rich texture.
- Whip the cream until it forms stiff, sturdy peaks that hold their shape when the whisk is lifted.
- Spread the whipped cream evenly across the cake’s surface, creating a smooth, elegant layer.
- Drizzle the prepared caramel sauce over the whipped cream, creating an artistic pattern.
- Refrigerate the cake for at least 2 hours to allow flavors to meld and the cake to set before serving.
Notes
- Select high-quality ingredients like fresh eggs and pure vanilla extract for enhanced flavor depth.
- Ensure all ingredients are at room temperature to create a smooth, consistent cake texture.
- Sift flour thoroughly to prevent lumps and achieve a lighter, more delicate sponge cake crumb.
- Whip cream carefully to stiff peaks without over-beating, which can make it grainy and unstable.
- Cool cake completely before adding milk syrup to prevent soggy texture and maintain structural integrity.
- Adjust sweetness by reducing condensed milk for a less sweet version or using alternative milk substitutes.
- Refrigerate cake for at least 2 hours to allow flavors to meld and achieve optimal moisture absorption.
- Experiment with garnishes like chopped nuts, cocoa powder, or chocolate shavings for added visual appeal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 22 g
- Sodium: 70 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 90 mg