Soft Milk Cakes

To prepare the soft milk cakes, start with the sponge cake: in the bowl of a stand mixer, pour the egg whites and sugar 1. Whip with the beaters at high speed for 10-15 minutes 2 until you obtain a white and frothy mixture 3. Meanwhile, melt the butter in a double boiler and let it cool.

At this point, add the egg yolks 4 and gently mix with a spatula to avoid deflating the egg whites, using movements from top to bottom 5, until they are well incorporated 6.

Now add the sifted dry ingredients through a sieve: the cornstarch 7, flour 8, and baking powder 9.

Mix as before, gently with the spatula 10. Pour in the cooled melted butter 11 and combine one last time to obtain a homogeneous batter 12.

Pour the mixture into a greased and parchment-lined rectangular pan of 12x16 inches 13, then level it well with a spatula 14. Bake in a preheated static oven at 375°F for 15 minutes. Once baked, remove the sponge cake and let it cool 15.

Meanwhile, soak the gelatin sheets in cold water to soften them 16. In a saucepan, heat half the dose of condensed milk 17 together with the drained and squeezed gelatin 18.

Stir well to dissolve it 19. Then combine the hot mixture with the remaining condensed milk set aside 21. Stir to blend 21.

In the bowl of the stand mixer, pour the cold liquid cream from the fridge 22, then whip with the beaters until frothy. Incorporate the condensed milk 23 and mix to obtain a homogeneous cream 24.

Now unmold the sponge cake onto a cutting board and cut it in half to obtain 2 equal-sized rectangles 25. Trim the edges with a knife 26, then spread the cream prepared with the condensed milk on one of the bases 27.

Level it well with the spatula to create a regular filling layer 28. Cover with the second layer of sponge cake 29. Level the cream well on the edge with the blade of a knife 30.

Now cut the dessert to obtain 9 rectangles 31. Garnish with powdered sugar 32 and serve your soft milk cakes immediately 33!