Milk cake decorated with mousseline cream and raspberries

Ingredients

• 250 g Unsalted butter (softened at room temperature)
• 200 g Granulated sugar
• 4 Eggs (at room temperature)
• 200 g All-purpose flour
• 100 ml Whole milk
• 10 g Baking powder (1 packet)
• 1 pinch Salt
• 200 g Unsalted butter (for the mousseline cream) (softened)
• 150 g Powdered sugar
• 2 Egg yolks (at room temperature)
• 30 ml Whole milk (for the cream)
• 1 teaspoon Vanilla extract
• 2 tablespoons Dried raspberry powder (sift to avoid lumps)
• 200 g Fresh raspberries (washed and drained)
• 30 g Dried raspberries (for decoration)
• 5 leaves Mint leaves (for a fresh touch)
• 20 g Grated coconut (for decoration)
• some Edible flowers (for a colorful touch)

Instructions

1. Prepare the milk cake batter

   In the mixer bowl, cream the softened butter with the sugar until a pale and fluffy mixture forms. Add the eggs one at a time, beating well after each addition. Incorporate the milk, then sift the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and mix on medium speed until the batter is homogeneous.

   Time: PT20M

2. Bake the cake

   Pour the batter into the loaf pan (20 cm) previously lined with parchment paper. Bake at 180°C for 45 minutes or until a toothpick comes out clean.

   Time: PT45M

   Temperature: 180°C

3. Cool the cake

   Remove the cake from the oven, let it rest for 10 minutes in the pan, then unmold onto a cooling rack and let cool completely (about 20 minutes).

   Time: PT30M

4. Trim the cake into discs

   Using a ruler, mark two lines 2 cm from the top edge of the cake. With a long serrated knife, cut carefully along the marks to obtain four discs of equal thickness.

   Time: PT15M

5. Prepare the mousseline cream

   Beat the softened butter until creamy. Add the sifted powdered sugar and beat until fully incorporated. Incorporate the egg yolks, milk, and vanilla extract, then beat on medium speed until a light, airy texture is achieved.

   Time: PT20M

6. Color the cream with raspberry powder

   Sift the dried raspberry powder to remove large pieces. Fold the powder into the mousseline cream, spoon by spoon, until the desired pink hue is reached.

   Time: PT5M

7. Assemble the cake – first layer

   Place the first cake disc on the turntable. Spread an even layer of mousseline cream using a piping bag. Scatter a few fresh and dried raspberries over the cream.

   Time: PT10M

8. Assemble the cake – subsequent layers

   Repeat the process with the remaining three discs, ensuring each disc is well aligned and the surface remains flat. Finish with a generous layer of cream on the top and sides of the cake.

   Time: PT15M

9. Smooth and chill

   Smooth the cake surface with a straight spatula. Place the cake in the refrigerator for 30 minutes so the cream firms slightly, making final decoration easier.

   Time: PT30M

10. Final decoration

    Remove the cake from the refrigerator. Decorate the top with fresh raspberries, dried raspberries, mint leaves, grated coconut, and a few edible flowers. Add a light drizzle of raspberry coulis if desired.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: vegetable margarine
• Instead of Granulated sugar: cane sugar
• Instead of Eggs: organic chicken eggs
• Instead of All-purpose flour: whole wheat flour
• Instead of Whole milk: almond milk
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Unsalted butter (for the mousseline cream): vegetable margarine
• Instead of Powdered sugar: very fine granulated sugar
• Instead of Whole milk (for the cream): almond milk
• Instead of Vanilla extract: vanilla bean
• Instead of Dried raspberry powder: pink food coloring + raspberry flavor
• Instead of Fresh raspberries: blueberries
• Instead of Dried raspberries: dried cranberries
• Instead of Mint leaves: basil
• Instead of Grated coconut: coconut flakes
• Instead of Edible flowers: rose petals

Equipment Needed

• Oven
• Loaf pan (20 cm)
• Parchment paper
• Electric mixer
• Silicone spatula
• Ruler
• Long serrated knife
• Cutting board
• Sieve
• Piping bag with plain tip
• Turntable (cake turner) (optional)
• Cooling rack

Critical Steps — Do Not Skip

• Bake the cake at 180°C for 45 minutes without opening the oven.
• Cut the cake into perfectly straight 2 cm slices.
• Achieve a smooth and airy mousseline cream.
• Smooth the sides of the cake before chilling.

Chef Tips from the Video

• For a more intense pink, add a little natural food coloring (beet) in addition to the raspberry powder.
• Before placing the first disc, lay plastic wrap on the cooling rack to prevent the cake from sticking.
• Use a heated smoothing spatula (run under hot water) to achieve a perfectly smooth surface.

Troubleshooting

Storage

Refrigerator: Store the cake covered with plastic wrap in the refrigerator, up to 3 days.

Freezer: Wrap the cake in cling film then aluminum foil, keep up to 1 month.

Room temperature: Consume the same day, otherwise refrigerate.

Make-Ahead Tips

• Prepare the cake and the mousseline cream the day before and store them separately in the refrigerator.
• The cake discs can be individually wrapped in plastic film.
• Decoration with fresh fruit should be done the same day to retain freshness.