I am pretty sure every baker wants to try out just abt any kinda cake especially if the cake looks pretty and ohhhh so so good.. i am a sucker for that.. be it when i'm in a bookstore browsing thru cookbooks or browsing thru food websites... the first thing i look at is the pic.. a cookbook without any pics is to me.. nothing.. i dont even wanna bother browsing thru it in the first place..
Nowadays with all the easy excess online.. i try not to buy any more cookbooks.. the book shelf in my basement is calling out for help (if u know what i mean).. so the easiest way to find new recipes is to find some time to sit down and blogwalk... hmmm do u ever wonder how it was like for our great great great grandmother if they wanna bake something new?? i bet they will keep on using the same recipe since thats the easiest.. shrug.. or browse through their "rock"-pad lol
Ok back to this cake... the first time i saw this cake was on this Russian food blogger's site... i was attracted to it and knew that its something that i shud try to bake.. judging by the look.. i knew straight away that the base of this cake is made of crepes.. showed hb the pic and told him that maybe i shud just buy the ready-made crepes.. he of cos challenged me to do fm scratch and so i did...
Prepared the base yesterday afternoon (tedious - i must add) and continued doing the cream when everyone else was fast asleep... chilled it in my fridge and sliced it today... had a spoonful and i was dissapointed... for some reason i knew for sure that this cake was not going to be rich since the base is not cakey type.. knew for sure that the cream was a little blahhh after tasting it... maybe this kinda cake is delish to others but to me who has never tasted anything like this bef felt the cake is too bland.. the base actually has a texture of .. ya know.. "wrap"? (wrap as in when ur making chicken wrap) when rolling the layers it felt as tho i was making roti prata lol
Overall it was a good experience eventho i was dissapointed with the taste.. we are sweet ppl so this kinda cake will never be our fav.. maybe if i add sugar to my whipping cream i might like it or even drizzle more dulche de leche on every layer..who knows..
Ingredients:
Cake
- 80 g butter, at room temperature
- 100 g sugar
- 2 eggs, at room temperature
- 300-350 ml milk - i used 300ml
- 1/2 tsp baking powder
- 800-900 g flour - i used 900g
Condensed Milk Cream
- 500 g boiled condensed milk - dulce de leche
- 700 ml whipped heavy cream
- 500 ml milk
- 4 tbsp starch - i used corn flour
- 2 eggs
- sugar optional - i should hv added sugar - blahhh
Method
For the layers of your cake
1. Beat the butter with sugar until light and fluffy.
2. Beat eggs, add to the butter mixture and beat until combined.
3. Pour the milk, stir well.
4. Add about 150 g of flour mixed with baking powder and beat until smooth. Slowly add the remaining flour to form a stiff dough. Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore. Cover with plastic wrap and set aside in a warm place for about 30 minutes.
5. Divide the dough into 20 equal portions... (i weigh .. each abt 75g) Lightly flour the surface and the rolling pin. Roll out the dough until it makes as thin as a crepe. Poke the dough with a fork to prevent bubbles from forming while baking. Bake at temperature 170-180 С for 4-5 minutes. Cut out equal circles from each baked “crepe”. Leave the cuttings for decoration.
For the Condensed Milk Cream
1. Beat the eggs with starch until combined. Put milk in a heavy-bottomed pot over medium heat. Add the eggs mixture into the warm milk. Low the heat and cook stirring constantly to prevent scorching for about 10 minutes or until thickened. Let it cool for a little bit.
2. Add the boiled condensed milk. Stir well. Cool. Add the whipped heavy cream and stir again.
Assembly
Each layer coat with the cream (about 4 tbsp). The top layer and the sides coat with the cream too. Decorate with the remains of the cake.
Cool at least 6-8 hours.
- 80 g butter, at room temperature
- 100 g sugar
- 2 eggs, at room temperature
- 300-350 ml milk - i used 300ml
- 1/2 tsp baking powder
- 800-900 g flour - i used 900g
Condensed Milk Cream
- 500 g boiled condensed milk - dulce de leche
- 700 ml whipped heavy cream
- 500 ml milk
- 4 tbsp starch - i used corn flour
- 2 eggs
- sugar optional - i should hv added sugar - blahhh
Method
For the layers of your cake
1. Beat the butter with sugar until light and fluffy.
2. Beat eggs, add to the butter mixture and beat until combined.
3. Pour the milk, stir well.
4. Add about 150 g of flour mixed with baking powder and beat until smooth. Slowly add the remaining flour to form a stiff dough. Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore. Cover with plastic wrap and set aside in a warm place for about 30 minutes.
5. Divide the dough into 20 equal portions... (i weigh .. each abt 75g) Lightly flour the surface and the rolling pin. Roll out the dough until it makes as thin as a crepe. Poke the dough with a fork to prevent bubbles from forming while baking. Bake at temperature 170-180 С for 4-5 minutes. Cut out equal circles from each baked “crepe”. Leave the cuttings for decoration.
For the Condensed Milk Cream
1. Beat the eggs with starch until combined. Put milk in a heavy-bottomed pot over medium heat. Add the eggs mixture into the warm milk. Low the heat and cook stirring constantly to prevent scorching for about 10 minutes or until thickened. Let it cool for a little bit.
2. Add the boiled condensed milk. Stir well. Cool. Add the whipped heavy cream and stir again.
Assembly
Each layer coat with the cream (about 4 tbsp). The top layer and the sides coat with the cream too. Decorate with the remains of the cake.
Cool at least 6-8 hours.