Milka tender cake with thermomix

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22 April, 2024

This recipe has been sent by our friend Luz Maria Lagoa Vives. Today I bring you the recipe for milka tender cupcakes in a healthy version, if you feel like giving yourself a treat, with fewer regrets.

In the photo of the cut, the milk cream filling is not clearly visible,,,, but I can tell you that it does have it,,,, visually they are almost the same color. Sponge cake with whole spelled flour, with ground almonds that give it extra juiciness and moisture, filled with milk cream.

A rich man’s pass. I hope you like them and I encourage you to do it

Milka tender cake with thermomix

People

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients of Milka tender cake with thermomix

CAKE PLATE

4 eggs (yolks and whites separated)
Pinch of salt
13 grams erythritol-based stevia powder
1 natural yogurt without sugar
Pinch of vanilla essence
45 ml mild olive oil
70 grams whole wheat spelled flour
30 grams ground almonds
STUFFED
90 grams skimmed milk powder
70 ml skimmed milk
4 grams stevia powder

GLAZED

200 grams melting dark chocolate of 70% cocoa without sugar
2 tablespoons sunflower oil
60 grams melting dark chocolate of 70% unsweetened cocoa (for the zig-zag decoration)

Preparation of Milka tender cake with thermomix

CAKE PLATE

Butterfly in blades, egg whites at room temperature and a pinch of salt in the glass
5 minutes / speed 3.5.
We put it aside in a bowl and reserve.
Wash and dry the glass.
Add the dry ingredients (flour and ground almonds), sift
10 seconds / speed 6
We set aside and reserve.
Butterfly on blades.
We add the yolks and sweetener
2 minutes / speed 3.5
now the essence and yogurt
1 minutes / speed 3″5
finally the oil
30 seconds / speed 3.
We remove the butterfly and add the reserved dry ingredients.
8 seconds / speed 4.
Now we add the reserved whipped egg whites little by little and with enveloping movements.
We line the base of the tray with baking paper and greased sides.
We pour the dough and distribute
Oven preheated to 180°, heat up and down
We bake for about 12 minutes / after checking the toothpick, it comes out clean.
We turn off and remove.
We unmold while hot and make 8 partitions.
We leave each partition on baking paper larger than the cake.
We roll each cake with paper.
Let it cold down

MILK CREAM

We add the ingredients to the glass,
1 minutes / speed 4.
We remove to a bowl.

GLAZED

We melt the chocolate and add the oil, stir.
We pour into a jug.

TERMINATION

We unroll the cupcakes and spread them with the cream.
We roll again, but this time without the paper.
We glaze them with chocolate. We put it in the refrigerator so that the chocolate dries.
Then, we decorate with the remaining chocolate in a zig-zag pattern.
ONLY LEFT TO ENJOY, GOOD PROFIT