Laban & Honey Three Milk Cake
A delicious and moist milk cake flavored with Laban & Honey.
Equipment
- Hand whisk
- 6" cake pan
Ingredients
Three Milk Mixture
- 180 ml full-fat Laban, plain
- 20 gs honey, more or less as per taste
- 1/2 tsp salt
- 280 ml condensed milk
- 100 ml evaporated milk
Cake Sponge
- 4 eggs, separated
- 70 gs white granulated sugar, separated in half
- 80 gs all-purpose flour
Laban Whipped Cream (For Topping)
- 100 ml whipping cream
- 20 gs honey
- 20 ml full-fat Laban, plain
Instructions
Three Milk Mixture
- In a bowl, warm the Laban, then add the honey and salt to it. Whisk the mixture until the honey is completely dissolved into the Laban.180 ml full-fat Laban, plain, 20 gs honey, more or less as per taste, 1/2 tsp salt
- Add the condensed milk, and evaporated milk into the Laban mixture and whisk until combined and set it aside.280 ml condensed milk, 100 ml evaporated milk
Cake Sponge
- Preheat the oven to 180 degree Celsius. Prepare your cake pan – grease with softened butter in all corners and dust with flour to avoid the cake from sticking to the pan while baking.
- Separate the egg yolks and whites into two bowls, then add half of the sugar (35 g) in the egg yolk and the remaining half (35 g) in the egg whites.4 eggs, separated, 70 gs white granulated sugar, separated in half
- Whisk the egg yolk and sugar mixture on high speed until it becomes pale, fluffy, and creamy. Then, whisk the egg white and sugar mixture on high speed until it reaches stiff peaks*.
- In a separate bowl, measure the flour and keep it aside.80 gs all-purpose flour
- Now, you will fold the egg white mixture and the flour into the egg yolk mixture in 2 parts, alternating after each addition. Follow this order – add half of the egg white mix into the egg yolks and fold it with a silicone spatula gently until it’s well combined, then add half of the flour and fold it in until there are no streaks of flour visible, then add the remaining half of the egg white and fold it in, followed by the remaining half of the flour. Make sure you are taking your time and folding the ingredients in gently. You want to maintain the airy-ness of the egg whites so that your cake is light and fluffy and not dense. The egg white is the only raising agent in this cake, so make sure you don’t knock the air off at this point.
- Transfer the cake batter into the prepared baking pan and bake for 15-20 minutes, until a toothpick comes out clean from the center and the top is golden-brown.
- Once the cake is baked, take it out of the cake pan, poke holes in it using a fork and pour the prepared milk mixture on the cake while it’s still hot so that the milk can get properly absorbed into the cake. Keep adding the milk until the cake stops absorbing it, and let it chill in the fridge overnight. Make sure to retain some milk mixture for serving.
Laban Whipped Cream (For Topping)
- In a bowl, add the liquid whipping cream, laban, and honey, and whip on high speed until the cream reaches stiff peaks.