Name: Vanilla Hot Milk Cake with Strawberries
Prep time: 30 min
Cook time: 46 min
Total time: 1 h 16 min
Yield: 8 serving(s)
Ingredients: 1 1/3 cups (200 g) unbleached all-purpose flour; 2 tsp baking powder; 1 pinch salt; 3/4 cup (180 ml) milk; 6 tbsp (85 g) unsalted butter, cubed; 2 eggs; 1 cup (210 g) sugar; 1 tsp (5 ml) vanilla; 1 lb (450 g) fresh strawberries, stemmed and sliced; 1/4 cup (55 g) sugar; Vanilla ice cream, to taste

Preparation

Cake
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In a 2-cup (500 ml) glass measuring cup, combine the milk and butter. Heat in the microwave oven for 1 minute or until the butter has melted.
- In another bowl, whisk the eggs, sugar and vanilla with an electric mixer until the mixture is pale and doubled in volume, about 5 minutes. With the machine running on low speed, stir in the dry ingredients alternating with the hot milk mixture until smooth. Pour the cake batter into the prepared loaf pan.
- Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 10 minutes. Unmould and let cool completely, about 2 hours.
Assembly
- In a bowl, combine the strawberries and sugar. Let sit for 15 minutes. The strawberries will keep for 3 days in an airtight container in the refrigerator.
- On a work surface, slice the cake. Garnish each slice with the strawberries and their juices, and a scoop of ice cream.

Vanilla Hot Milk Cake with Strawberries

Categories

Ingredients

Cake

Toppings

Preparation

Cake

Assembly

Personal Note

To help you with this recipe

RICARDO Digital Stand Mixer