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Sweet Milk Cake with Blue flowers Glaze
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Servings:
2 Dozen
Author:
30
25
2
Course:
Dessert
Snack
Cuisine:
German
Keywords:
edible flowers
Blue Flowers
Flower Sugar Glaze
Milk Cake
Sheet Cake
🧂 Ingredients
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
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
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Instructions
1
Line an 8″x 12″ baking pan with parchment paper and lightly grease it.
2
Sift together the flour, cornstarch, and baking powder.
3
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.
4
Place the butter in a separate bowl and cover with the boiling water. Let the
butter melt then stir to combine.
5
Preheat the oven to 350 degrees F.
6
Slow the mixer down to low and add the dry ingredients to the egg and sugar
mixture.
7
Add the melted butter and water and combine thoroughly.
8
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.
9
Remove from oven and let stand 10 minutes.
10
Whisk together the sweetened condensed milk, evaporated milk and whole milk.
11
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.
12
Let the cake stand for two hours at room temperature and then Place it in the
refrigerator for another 30 minutes.
13
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.
14
Remove from heat and cool completely.
15
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.
16
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.
17
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.
18
When the glaze has hardened completely, carefully transfer the cake to a serving
plate. Cut and serve.
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