A soft and delicate cake, perfect for breakfast, snack and for all those moments when you want to take a delicious break.
170 g of flour 00
160 g of sugar
3 eggs at room temperature
60 g of butter
120 ml of milk
16 g of baking powder
To make the hot milk cake, take a container and start whipping the eggs with the sugar for at least 10 minutes, until the mixture has doubled in volume. You have to get a light and fluffy cream.
At this point, sift the flour and with the help of a spatula mix it well with the dough.
Add the yeast, also sifted, and mix gently.
In a saucepan, heat the milk with the butter, it must not reach the boil, but only be hot and steaming enough.
When the butter is melted, slowly add the milk to the dough, continuing to mix.
Grease and flour a 20 cm hinged pan and place in a convection oven for about 35 minutes at 150 ° (or static oven at 170 ° for 40-45 minutes).
When cooked, let it cool, sprinkle with icing sugar. The hot milk cake is ready to serve.
Make this recipe using:
Latte fresco Parzialmente Scremato 100% Lombardo
Questo latte proviene esclusivamente da allevamenti lombardi e porta con sè tutti i valori e la tradizione della regione da cui ha origine. Ogni giorno viene raccolto, pastorizzato e confezionato seguendo delicati processi produttivi che ne preservano freschezza e proprietà nutritive.