This Sweet Milk Cake is from a German cooking magazine. A milk-soaked cake is not something you see every day. Immediately intrigued, I put it on my baking to-do list. However, it’s been hanging out there for a while.
The original recipe called for a whipped cream topping. However, there are three types of milk products in the cake itself. Consequently, I bypassed the whipped cream topping and invented a sexy glaze. Ok, sexy is a strong word. Let’s settle for pretty. I created a pretty glaze. So now I am glad I waited until I found the right icing for this Sweet Milk Cake.
At this year’s Fancy Food Show in New York City, I picked up this gorgeous Provencal Wildflowers mix from Herbaria. I admit my jaw dropped a little when I was examining it. The nice Herbaria guy was amused enough at my reaction to gift me a tin.
The mix contains Hibiscus, Elderflower, Cornflower, Lavender, and Orange Petals, Thyme Petals and Leaves, Violet, Erica and Yarrow Petals, and Saffron threads. All of the ingredients are certified organically grown. So this is the sidebar about my glaze inspiration.
This cake is super sweet and sticky. So the savory elements in this flower mix provide a good balance in the glaze to all the milky sweetness of the cake.
Here’s a tip: If dried blue flowers are too hard to find, dried lavender is an easy substitute. Just make sure to halve the amount.
Take your Time:
Sweet Milk Cake with Blue flowers Glaze
Ingredients
For the Cake:
- 1+1/4 cups all-purpose flour
- 1/3 cup cornstarch
- 1+1/2 teaspoons baking powder
- 4 eggs
- 3/4 cup white granulated sugar
- 1/3 cup boiling water
- 2 tablespoons unsalted butter
- 14 oz oz sweetened condensed milk
- 3/4 cup evaporated milk
- 1 cup whole milk
For the glaze:
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 teaspoon edible blue flowers plus 2 tablespoons for garnish You can substitute dried lavender, just halve the amounts.
- 2+1/2 cups powdered sugar
Instructions
Make the cake:
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Line an 8″x 12″ baking pan with parchment paper and lightly grease it.
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Sift together the flour, cornstarch, and baking powder.
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Place the eggs in a stand mixer fitted with the whisk attachment. Beat the eggs for 30 seconds. Add the sugar and beat for 8 minutes until creamy.
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Place the butter in a separate bowl and cover with the boiling water. Let the butter melt then stir to combine.
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Preheat the oven to 350 degrees F.
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Slow the mixer down to low and add the dry ingredients to the egg and sugar mixture.
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Add the melted butter and water and combine thoroughly.
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Scrape the batter into the prepared pan. Place in oven and bake for 25 minutes or until a knife inserted in the middle of the cake comes out clean.
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Remove from oven and let stand 10 minutes.
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Whisk together the sweetened condensed milk, evaporated milk and whole milk.
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Use a fork to poke holes all over the top of the cake and evenly pour the milk mixture over the top until the cake is soaked. Don’t over soak the cake. The liquid should be completely absorbed with no residue sitting on top of the cake. Pour half of the liquid over the cake at first, let the cake absorb the liquid and then add a bit at a time until the cake is soaked. Reserve the rest of the milk mixture if you have some left over.
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Let the cake stand for two hours at room temperature and then Place it in the refrigerator for another 30 minutes.
Make the blue flower glaze:
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Heat the granulated sugar together with the water. Stir the mixture until the sugar has dissolved, add the flowers to the mixture and cook for another few minutes until the water starts to turn color.
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Remove from heat and cool completely.
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Remove the cake from the fridge and remove it from the pan. Transfer it to a wire rack fitted over a baking sheet lined with parchment paper.
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Place the powdered sugar in a bowl and whisk in the flower syrup one tablespoon at a time until the mixture is a pourable glaze consistency. If you have some of the milk mixture left over add it to the glaze or add whole milk, one tablespoon at a time until the glaze reaches a pourable consistency.
Finish the cake:
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Pour the glaze over the top of the cake. Use a cake or rubber spatula to gently smooth the icing evenly over the top and sides of the cake. Sprinkle with the remaining two tablespoons of dried flowers.
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When the glaze has hardened completely, carefully transfer the cake to a serving plate. Cut and serve.
So, do you like this Sweet Milk Cake? Also, check out some of these other delicious recipes:
SPICY OREGANO SUGAR COOKIES
LEMON-GLAZED MINT STICKY ROLLS
WHITE CHOCOLATE MINT WASABI TRUFFLES
3 comments
Hi, thanks for such a great recipe and your comments on this blog. If any reader would like to buy the HERBARIA Spice Blends, they can find us at shop.samichakra.com
What a spectacular recipe. Thanks Lora for sharing it and making a wonderful use of the tin I gave you! Can't wait for more of your recipes with other Herbaria tins.
What a delightful cake for a hot summer's day, with such a delish glaze. Interestingly, the cake in the pictures looks fluffy not soused with milk. thanks for the share!!