Berry Milk Cake Delight (Print Version)
# Ingredients:
→ For the Cake
01 -
2 cups (240g) regular flour
02 -
2 tablespoons (15g) cornstarch
03 -
1¾ cups (350g) white sugar
04 -
4 teaspoons baking powder
05 -
1 teaspoon salt
06 -
12 tablespoons (171g) plain butter, softened
07 -
1 cup (240mL) thick cream, softened
08 -
6 large egg whites, softened
09 -
2½ teaspoons vanilla flavor
→ For the Whipped Cream
10 -
1½ cups (300mL) thick cream
11 -
1½ tablespoons (20g) sugar
12 -
1 teaspoon vanilla flavor
→ For the Berry Filling
13 -
¾ cup (85g) fresh blueberries
14 -
¾ cup (85g) fresh blackberries
15 -
½ cup (113g) cut strawberries
16 -
½ cup (57g) fresh raspberries
→ For the Tres Leches Syrup
17 -
8 ounces (240mL) canned milk
18 -
8 ounces (227g) sweet condensed milk
19 -
¼ cup (60mL) thick cream
# Instructions:
01 -
Warm your oven to 350°F (177°C). Coat two 8 or 9-inch round pans with grease and flour. Combine dry stuff first then add butter until mixture looks sandy. Mix wet stuff in another bowl then blend everything together until smooth.
02 -
Split the mixture between your pans. Let it cook for 28-32 minutes and check with a toothpick to make sure it's done. Let the cakes cool all the way in their pans on a rack.
03 -
Whip up the cream with sugar and vanilla until it forms firm peaks. Put aside for later.
04 -
Mix all your berries in a container. Carefully mix in 1 cup of your whipped cream until berries are covered.
05 -
Mix together the canned milk, sweet condensed milk, and cream until fully blended.
06 -
Stack your cake with layers of syrup, berry mix, and whipped cream. Keep in the fridge for at least 2 hours before you eat it.
# Notes:
01 -
Soft ingredients work better than cold ones
02 -
You can store it in the freezer up to 3 months
03 -
Tastes best when eaten within 48 hours