Berry Milky Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1¾ cups (350g) white sugar
02 -
2 cups (240g) regular-purpose flour
03 -
12 tablespoons (171g) butter, softened
04 -
1 teaspoon table salt
05 -
4 teaspoons baking powder
06 -
2 tablespoons (15g) cornflour
07 -
6 large egg whites, at room temp
08 -
1 cup (240mL) heavy cream, at room temp
09 -
2½ teaspoons pure vanilla
→ Whipped Topping
10 -
1½ tablespoons (20g) sugar
11 -
1½ cups (300mL) thick cream for whipping
12 -
1 teaspoon vanilla essence
→ Berry Mixture
13 -
¾ cup (85g) fresh blackberries
14 -
½ cup (113g) diced strawberries
15 -
½ cup (57g) unbroken raspberries
16 -
¾ cup (85g) whole blueberries
→ Three Milk Syrup
17 -
8 ounces (240mL) canned evaporated milk
18 -
¼ cup (60mL) thick whipping cream
19 -
8 ounces (227g) condensed milk with added sugar
# Instructions:
01 -
Turn your oven to 350°F (177°C). Coat and line up two round cake pans, either 8 or 9 inches. First, mix all the dry stuff, then add butter and mix it until it looks like crumbs. Blend all the wet stuff in a new bowl and combine it all until silky.
02 -
Split the batter between pans. Bake for 28-32 min or until a skewer comes out clean. Let them cool down in pans completely on racks.
03 -
Add sugar, cream, and vanilla to a bowl and whip until it holds strong peaks. Put it to the side.
04 -
Add all the berries to a bowl and gently combine them with about 1 cup of the whipped topping so they're coated.
05 -
Mix your condensed and evaporated milks with the cream until smooth and combined.
06 -
Layer cake with the milk mixture, berry blend, and whipped cream. Chill it in the fridge for 2+ hours before slicing.
# Notes:
01 -
Bring ingredients to room temp before starting.
02 -
You can freeze it for up to 3 months.
03 -
Eat it fresh for the first couple of days.