Nestlé milk cake: 3 delicious and easy-to-make recipes

The Ninho Milk Cake is a sensation wherever it is served, delivering a lot of flavor.

Everyone knows that cake is already a good thing, but when this cake is made with powdered milk, it gives it even more flavor. So don't miss the opportunity to learn the recipes!

The milk nest cake has several options and we will present 3 recipes that will make your mouth water a lot more!

SIMPLE MILK NESTLÉ CAKE

Ingredients

• Eggs – 3 units
• Oil – ¼ cup (or 2 tablespoons of margarine)
• Milk – ¾ cup
• Sugar – 1 teacup
• Ninho milk – ¾ cup of tea
• Milk cream – ½ box
• Wheat flour – 1 and 1/2 teacup
• Baking powder – 1 tablespoon

Method of preparation:

1. Let's start beating the eggs, sugar, oil (or margarine), milk, cream and powdered milk in a blender for 5 minutes.
2. Then transfer this mixture into a container and add, little by little, the wheat flour incorporated into the baking powder, while mixing gently.
3. Pour into a greased and floured 24-hole baking tin and bake in a preheated oven at medium temperature for about 45 minutes.
4. Finally, turn off the oven and wait for it to cool before unmolding. Then serve immediately.

NESTLÉ MILK MOUSSE CAKE

Ingredients:

For the cake:

• Eggs – 5 units
• Wheat flour – 2 cups (240 g)
• Sugar – 1 and 1/2 cups (270 g)
• Milk – 3/4 cup (180 ml)
• Oil – 180 ml (3/4 cup)
• Vanilla essence – 1 teaspoon (5 ml)
• Baking powder – 1 tablespoon (15 g)

For filling and topping

• Cold butter – 10 tablespoons (200 g)
• Condensed milk – 1 can (390 g)
• Ice cream emulsifier – 2 teaspoons (10 g)
• Ninho milk – 2 and ½ cups (225 g)
• Fresh milk – 2 cups (480 ml cream)
• White chocolate shavings – 60 g
• Strawberry – 2 boxes

Method of preparation:

Cake:

1. First, add the eggs and sugar to a mixer and continue beating for around 10 minutes on medium-high power until they are very fluffy.
2. After turning off the mixer, add the milk, oil and vanilla essence and beat again at a lower speed for just 30 seconds just to mix the ingredients.
3. Then, remove the bowl from the mixer and in the next step you will use your hands.
4. Add half of the sifted flour and continue stirring gently using the whisk to make it uniform.
5. As a last step, add the baking powder and the remaining wheat flour, already sifted, and stir again.
6. Then divide the dough into 2 molds (21 cm in diameter) that you greased and sprinkled with wheat flour.
7. To bake, place in a preheated oven (180°C) for 35 minutes or do the infallible toothpick test by sticking it right in the center and see if it comes out clean.

Filling and topping:

1. In a container, beat the fresh, cold cream to make whipped cream, leaving it in the refrigerator.
2. Then, put the cold chopped butter in the bowl of a mixer and beat until it becomes fluffier.
3. Then add the condensed milk with the ice cream emulsifier and beat at maximum power for 3 minutes and also add the powdered milk and beat again for a few more minutes.
4. Then remove from the mixer and start adding the whipped cream from time to time, mixing gently. Then put it in the fridge.

Assembly:

1. In this part of the recipe, cut the dough from these 2 cakes in half and set aside. Then, with the strawberries already chopped, wait for them to dry on a paper towel to make them super dry and set aside as well.
2. As soon as you line the baking tray where you will bake the cake, place a plastic bag inside and insert a slice of cake.
3. Then fill it with a little bit of the filling, spreading the strawberries that you have already chopped. Repeat all these steps of the dough, filling and strawberries until you finish the dough.
4. Then, leave it covered and place it in the refrigerator for 1 hour until it sets well.
5. Once unmolded, cover the surface with a layer of cream and decorate using chocolate shavings along with the strawberries.

MINI VOLCANO CAKE WITH NESTED MILK

Ingredients:

For the cake:

• Eggs – 3 units
• Demerara sugar – half a teacup
• Water – 1 cup of tea
• Oil – 4 tablespoons
• Ninho powdered milk – 2 tablespoons
• Salt – 1 pinch
• Sifted wheat flour – 2 cups
• Baking powder – 1 tablespoon

To the roof:

• Boiling water – half a teacup
• NINHO powdered milk – 1 teacup
• demerara sugar – 2 tablespoons

Method of preparation:

Cake:

1. To prepare the cake, add the eggs and sugar to a bowl and beat until a whitish mixture forms.
2. Now add the remaining items and mix very carefully.
3. Then distribute the dough into the 15 mini central hole molds they are 8 cm in diameter.
4. Once you grease them with oil and sprinkle them with wheat flour, leave them in a medium oven at a temperature of 180°C that you preheated for around 30 minutes or until they brown briefly.
5. Then just wait for it to cool down, so you can unmold it and set aside.

Roof:

1. When making the topping, blend all the ingredients in a blender for about 2 minutes, or until you reach a nice creamy texture.
2. Transfer the frosting to the center hole of the cupcakes so that it runs lightly on the sides and finish decorating with sprinkled Ninho Milk.