Mexican Hot Milk Cake

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Prep time: 00:20 HR
Cook time: 00:35 HR


Serves: 4

An authentic recipe from Mexico - just a wee bit complicated but the results are worth it - rich and oozing with deliciousness - a full-bodied dessert!


For cake:

  • 5 eggs
  • 1 cup Sugar
  • 2 tbsp Peak Milk Powder
  • 1/2 packet baking powder
  • 1 packet vanilla sugar
  • 1 Cup + 1 tbsp flour
  • 2 tbsp semolina
  • 100ml vegetable oil

For Milky Sauce:

  • 600ml heavy cream(200g)
  • 2 tbsp sugar

For Caramel sauce:

  • 5 tbsp sugar
  • 1 packet heavy cream(200g)


In the bowl of a mixer,beat the eggs and sugar on high speed. As you keep beating gently add in the oil and vanilla sugar.

Add in the semolina,sifted flour and baking powder and mix gently with the help of a spoon.

Prepare a baking sheet. Pour the mixture on this.

Bake at 160C (320F) for 30-35 mins in the oven.While the cake is baking prepare the syrup topping: Pour milk in a cooking pan.Add in cream,milk powder and sugar.Mix them well.Turn the heat on and cook for a while.Take it from heat before it starts to boil.Let it cool down.Remove the cake from the oven  and pour the cooled down syrup evenly on the cake.Moisten the cake with the syrup.

Meanwhile,caramelize the sugar in a skillet.Once it  is melted,add the heavy cream. Mix and keep to cool.

Pour the cooled down caramel sauce evenly over the cake,keep in fridge for 2 hours.