Скачать или смотреть How to Make the BEST HOT MILK CAKE with Brown Butter & Cream Cheese | Easy & Delicious Cake Recipe

Today, I'm sharing the ultimate HOT MILK CAKE recipe that's both easy and delicious.

With the rich flavors of brown butter and a delightful cream cheese twist, this cake is perfect for any dessert lover.

Whether you're a seasoned baker or just starting out, this simple cake recipe will guide you through creating a fluffy and moist masterpiece that melts in your mouth. Join me in this baking adventure and discover the joy of homemade cake with easy-to-follow steps and baking tips. Let's get baking!

BEST HOT MILK CAKE

✅Ingredients:
3 eggs (approx 150 grams), room temperature
2 teaspoons vanilla extract
300 grams caster sugar
225 grams all purpose flour or plain flour
2 teaspoons baking powder
1/4th teaspoon salt
100 grams brown butter (use about 125 grams butter to make the brown butter)
100 grams cream cheese, room temperature
200 grams milk, room temperature

✅Process:
1. Preheat oven to 160 Celsius / 325 Fahrenheit.
2. In a bowl, crack open 3 eggs. Add vanilla extract and caster sugar.
3. With your electric beaters on medium high speed, mix the eggs, vanilla and caster sugar for 8 minutes. It will reach ribbon stage by then.
4. Sift in all purpose flour or plain flour, baking powder and salt.
5. Gently fold it in with your spatula. Then using your electric beaters on the lowest speed, mix for 10-15 seconds just until it forms a batter. Do not overmix.
6. Keep this aside.
7. In a large saucepan, take some salted butter. On a low heat, melt the butter and continue cooking it till it turns brown and well caramelised. It will smell nutty and butterscotch-like.
8. Turn off the heat and add cream cheese. Use your spatula to squish the cream cheese to break it down.
9. Then use your whisk to whisk the brown butter and cream cheese together.
10. Add room temperature full fat milk into this and whisk for 10-15 seconds.
11. Turn the heat back on and continue whisking till smooth.
12. Then use a spatula and keep stirring till the brown butter, cream cheese and milk mix heats up.
13. DO NOT bring it to a boil, it should be hot where the steam starts to emerge.
14. Pour this hot liquid over the cake batter. Fold gently with the spatula first otherwise it will go flying all over the place if you directly go in with your electric beaters.
15. Then with your electric beaters on the lowest speed, mix for 20-25 seconds till a velvety smooth batter forms. DO NOT Overmix.
16. Pour into a 9” 5” loaf tin that is greased well and line one side with parchment paper with plenty of overhang to release the cake from the tin.
17. Tap against the work surface to release any air pockets.
18. Bake at 160 C / 325 F for 50-55 minutes or until a skewer / knife / toothpick inserted in the centre comes out clean.
19. Let the cake sit in the tin for 20 minutes. Then run a thin knife or offset spatula along the edges and gently release the cake tin and place on a wire rack to cool down completely.
20. Dust with icing sugar, cut into slices and serve with a steaming hot cup of coffee.

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