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Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings 10 servings
Calories 472 kcal

Ingredients
 

  • 1 can condensed milk
  • 1½ cups flour
  • 2 eggs
  • a pinch of salt
  • 2 cups fresh strawberries
  • vanilla
  • 1/2 cup butter
  • 1 tsp baking powder
  • sugar
  • 1¼ cups cottage cheese
  • 2½ cups whipping cream or sour cream
  • 2 tsp cornstarch
  • 1½ cups powdered sugar

Instructions
 

  • First, beat the eggs with the salt and vanilla until light and fluffy using a mixer. The eggs should be warm.
    beat the eggs with the salt and vanilla
  • Add the condensed milk and cooled melted butter to the egg mixture. Beat the ingredients together again.
    Add the condensed milk and cooled melted butter to the egg
  • Add the baking powder and flour. Mix the dough. The dough should be sticky and slightly runny, like pancake dough.
    Add the baking powder and flour
  • Using a pastry ring or part of a mold, spread the dough on parchment paper with a spatula and spread evenly around the outline. You will get a total of 10 cookies with a diameter of 16 centimeters. Bake the cookies at 180°C (350°F) until they turn slightly golden.
    spread the dough on parchment paper
  • Clean and wash the strawberries, cut them up, and place them in a saucepan.
    Clean and wash the strawberries
  • Add the starch mixed with sugar to the strawberries. Simmer the berry confit over low heat until thickened.
    Add the starch mixed with sugar
  • Beat the full-fat cottage cheese with the powdered sugar for the cream. Add a pinch of salt and the sour cream. Whip the cream until light and fluffy. Put the candied strawberries and cream in the fridge and let the cakes cool completely.
    Beat the full-fat cottage cheese with the powdered sugar
  • Assemble the cake by spreading the cream on the cakes. Add a layer of candied berries on top of the cake. Refrigerate the assembled cake overnight.
    Assemble the cake by spreading the cream on the cakes
  • The delicious strawberry milk cake is ready! Enjoy!
    The delicious strawberry milk cake is ready

Notes

  1. For the best texture, bake the layers thin and do not overbake them; they should stay soft and only lightly golden on the edges.
  2. Make sure the butter is melted but fully cooled before mixing it into the eggs, so the batter stays smooth and the eggs do not curdle.
  3. Adjust the sugar in the strawberry confit to the sweetness of your fruit; very ripe strawberries will need less sugar than firm, slightly sour ones.
  4. Chill both the cream and the strawberry layer before assembling to keep the layers stable and prevent the filling from running out.
  5. Let the assembled cake rest in the fridge overnight so the cream can soak into the layers; this is the key step for a soft, sliceable cake that does not crumble.

Nutrition

Serving: 1serving | Calories: 472kcal | Carbohydrates: 38g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 129mg | Sodium: 228mg | Potassium: 164mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1246IU | Vitamin C: 17mg | Calcium: 100mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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