Salty milo cream cake (cheese cream) has a fragrant milo smell, with a soft cake base interwoven with the sweet and bitter flavors of cocoa, along with a creamy cheese layer on top. All of this creates a delicious and appealing flavor that you can eat a lot without getting tired of it. The method to make this cake is extremely simple, let’s join TasteVN in the kitchen and make it right away!
1. Salty milo cream cake (cheese cream)
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Preparation
35 minutes
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Cooking
40 minutes
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Difficulty
Medium
Ingredients for Salty milo cream cake (cheese cream) For 4 people
All-purpose flour No. 8 30 gr Cocoa powder 5 gr Milo powder 35 gr Cream cheese 50 gr (cheese cream) Chicken eggs 2 eggs (separate yolks and whites) Whipping cream 100 gr (whipped) Unsweetened fresh milk 75 ml Sugar 35 gr Cooking oil 15 ml Milo cereal balls 10 gr (for decoration)
What is cake flour number 8?
- Flour number 8, commonly referred to as cake flour, is made from finely ground soft wheat, has a high starch content and very low protein content, only about 7 – 8.5%. To the naked eye, the flour is always fine and has tiny particles.
- Flour number 8 is often used to make light, fluffy cakes such as chiffon, sponge cake, roll cake, cupcake or various types of Taiwanese, Japanese chiffon cakes,…
- This type of flour can be easily purchased at bakeries, supermarkets, or online shopping platforms that also sell it.
Required tools
How to make Milo salted cream cake (cheese cream)
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Whisk egg yolks with cocoa powder mixture
First, put 2 egg yolks, 15ml of cooking oil, and 25ml of unsweetened fresh milk into a bowl and whisk them together.
Then, add 30gr of type 8 flour and 5gr of sifted cocoa powder and whisk until the mixture is well combined.
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Whip the egg whites
Put 2 egg whites into a bowl and use a mixer on low speed until small bubbles form.
Divide 35g of sugar into 3 parts, gradually adding each part into the mixture and beating until dissolved. Beat each portion of sugar for about 30 seconds on low speed before adding the next part.
When adding the last portion of sugar to the egg whites, turn the mixer to high speed and beat the egg whites until stiff peaks form, with a creamy texture, glossy and smooth mixture. Lift the whisk to create a stiff peak.
Note: Divide the sugar into 2 or 3 parts and add it gradually, avoid adding all at once!
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Mix the cake batter
Divide the whipped egg whites into three portions. First, add one portion of whipped cream to the egg yolk and cocoa powder mixture, then use a whisk to gently fold all the ingredients together.
Next, gradually add the remaining whipped cream and use a spatula to gently mix the mixture from the bottom up. Bring the spatula down to the bottom of the bowl, lift the heavier ingredients up and fold them over to one side in a folding motion. Continue this process until the mixture becomes smooth.
Note: Remember to mix very gently because if you mix too vigorously, it will cause the whipped cream to deflate, break the air bubbles, and the cake will not rise well.
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Baking the cake
Preheat the oven for 10 minutes before baking at 150 degrees Celsius.
Then, gradually pour the mixture into the cake mold and bake at 150 degrees Celsius for 40 – 50 minutes.
Note: If you do not have a removable bottom mold, remember to line it with non-stick parchment paper or apply a thin layer of oil on the bottom of the cake so that it is easier to remove after baking.
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Mixing the Milo cream cheese
Place a pan with a little water on the stove, set a bowl in the middle of the pan, and then add 50gr of cream cheese into it, stirring until the cream melts smoothly.
When the cream melts, gradually add 50ml of unsweetened fresh milk, stirring until well combined. Then, turn off the heat and let the mixture cool.
Add 100gr of whipped cream, 30gr of Milo powder to the mixture and gently fold the mixture in a circular motion from the bottom up.
Finally, place the Milo cream cheese into a piping bag.
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Decorate the cake
You remove the cake from the mold, then pipe the milo cream cheese mixture evenly over the surface of the cake.
Next, sprinkle a little milo powder and crunchy milo cereal on top to finish.
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Final product
The milo salty cream cake (cream cheese) is fragrant, a cute round cake with a smooth, shiny cream layer that melts in your mouth, just looking at it makes you want to take a bite right away.
The cake has a moderate sweetness, mixed with the bitterness of cocoa and the creamy milo cheese, making it extremely attractive. I guarantee that once you try it, you’ll love the flavor of this cake!
2. Milo cheese cake (Recipe shared from TikTok Cooking with TasteVN)
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Milo Cheese Cake (Recipe shared from TikTok Cooking with TasteVN) Serves 2
Bread 6 slices Unsalted butter 100 gr Milo 5 packets Shredded cheese 200 gr
Ingredient Image
Required Tools
How to Make Milo Cheese Cake (Recipe shared from TikTok Cooking with TasteVN)
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Mix Milo Cream
Add 100gr of unsalted butter and 5 packets of Milo into a bowl and mix the ingredients well.
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Toasting Bread
You place shredded cheese on slice 1, then use the mixed milo to spread on slice 2, and then sandwich it on slice 1 so that the cheese is in the middle.
Then take the bread to toast in the air fryer at 150 degrees for 10 minutes. If you want it crispier, you can toast it at 180 degrees for 5 minutes!
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Finished Product
The milo cheese bread is fragrant with a crispy outer layer and a chewy, soft inside of cheese, combined with the rich, slightly bitter taste of milo, ensuring this will be an unforgettable flavor. Wish you success in making it!
Tips for successfully making salty Milo cake
- When beating egg whites, you should beat until stiff peaks form. This step will greatly affect the cake’s fluffiness and deflation.
- If the cake’s surface cracks, you should lower the oven temperature and place the baking tray one notch lower than the middle rack.
- When taking the cake out of the oven, place a cloth on the table and then drop the cake mold from a height of 30cm onto the table. Do this 2 – 3 times. Although the cake will deflate a little, this action will help the moisture escape more quickly, and the cake will not continue to deflate when turned upside down to cool.
- If you are not using a detachable bottom mold, use a thin-bladed knife to separate the cake. The thinner the knife, the easier it will be to separate and the less it will affect the cake.
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Hope that with the simple recipe that TasteVN just shared above, you will successfully make the savory milo cheese cake that is delicious and creamy to treat your family and friends!
*Refer to many tasty recipes on the tiktok channel Cooking with TasteVN!
