Preparing the milk cream: In a saucepan, pour the milk and add the sifted cornstarch, stirring well with a whisk to avoid lumps. Ensure the cornstarch is completely dissolved in the milk. Also add vanillin to flavor the cream. Bring the saucepan to medium heat and continue stirring until the cream begins to thicken. Once the cream reaches the desired consistency (it should be thick but fluid), turn off the heat and let it cool.
Adding the sweetener: When the cream is lukewarm, add sweetener to taste and mix well. Taste to adjust the sweetness to your liking. Remember that sweeteners can be more intense than sugar, so add them gradually and taste occasionally.
Assembling the cake: Pour half of the cream into a cake pan lined with plastic wrap. Level the cream with the back of a spoon to create an even layer. Cover with another layer of plastic wrap and refrigerate for at least 2 hours or until the cream is completely set.
Decoration and Serving: Once the first half of the milk cake has set, gently pour the remaining cream on top and level carefully. Refrigerate for at least another 2 hours or until the cake is completely set. When ready to serve, remove the cake from the pan and decorate with fresh fruit, dark chocolate chips, or a sprinkle of unsweetened cocoa.
Tips and Variations:
You can enrich your cold milk cake by adding layers of crumbled whole wheat cookies between the layers of cream. This will add a nice crunch to your cake.
For an extra touch of freshness, you can add a few drops of lemon juice or grated lemon zest to the milk cream before pouring it into the pan. If you prefer a thicker consistency, you can replace some of the milk with low-fat Greek yogurt.
With this simple and light recipe, you can enjoy the delicious taste of a cake without the guilt. Perfect for those on a diet but who don’t want to give up the pleasure of a refreshing and delicious dessert.
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