Mileram Cake
Mileram Cake, a classic European dessert, is known for its creamy texture and subtly tangy flavor. It’s a delightful addition to any table, especially in the summer months, as it pairs wonderfully with seasonal fruits. The cream made from sour cream and vanilla gives it a rich and creamy taste, while the fruit adds a refreshing touch.
Preparing this cake is not complicated. Although it takes a bit longer to bake, the uniqueness lies in the fact that both the crust and the cream are baked simultaneously. This means you don’t need to blind bake the crust before adding the cream.
INGREDIENTS NEEDED:
For the Crust:
- Flour
- Egg
- Sugar
- Butter
- Baking powder
- Vanilla sugar or vanilla paste
For the Cream:
- Milk
- Instant vanilla pudding; I used this one from Dr. Oetker: Dr. Oetker Original Pudding Vanilla
- Sugar
- Mileram
- Fruit of your choice
- Cake glaze; I used this one from Dr. Oetker: Dr. Oetker Tortenguss.
What is Mileram?
Mileram is a type of cultured cream with a high fat content (22% and more), similar to sour cream but thicker and richer. A good substitute for Mileram would be Crème fraîche or Schmand (Germany, Austria).
How to Make Mileram Cake:
1. Making the Crust: Mix flour, butter, egg, sugar, baking powder, and vanilla sugar to make the dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for 45 minutes.
2. Preparing the Pan: Grease a 26 cm diameter cake pan with butter and dust it with flour, or line it with baking paper. Roll out the dough and line the bottom and sides of the pan with it. The dough is very easy to work with; if you happen to get a hole somewhere, you can simply patch it with more dough.
3. Preparing the Cream: In a bowl, mix the pudding powder and sugar, and add a few tablespoons of milk. Heat the remaining milk in a saucepan. Once the milk is hot, add the pudding and sugar mixture to it and cook until the pudding thickens. Make sure to stir constantly so the pudding does not stick to the bottom of the pan.
Remove from heat, and immediately stir in the mileram. Pour the cream into the crust-lined pan and top with fruit of your choice. I used mixed berries this time, but I’ve also tried it with just strawberries, raspberries, or blueberries, and I can say that all combinations are excellent.
4. Baking: Bake for 70 minutes in an oven preheated to 170°C (340°F) or until the crust is golden brown and the cream is almost set. After baking, the cake will look a little bit wobbly in the middle, but that is perfectly ok. As it cools, the cream will set.
Allow the cake to cool thoroughly, preferably overnight, and then pour the cake glaze over it. Prepare the cake glaze according to the instructions on the package.
Mileram Cake
Ingredients
Crust
- 250 g (2 cups) Flour
- 10 g (2 tsp) Sugar
- 1 (1 tbsp) Packet of Baking Powder
- 1 (2tsp) Packet of Vanillin sugar
- 80 g ( 6 tbs) Butter
- 1 egg
Filling
- 500 ml ( 17 fl oz) Milk
- 2 Instant Vanilla Pudding
- 20 g (1 2/3 tbsp) Sugar
- 800 g (28 oz) Mileram (Crème fraîche or Schmand)
- 450-500 g (ca 1 pound) Fruit
- 1 Packet of Cake glaze
Instructions
- Mix flour, butter, egg, sugar, baking powder, and vanilla sugar to make the dough.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for 45 minutes.
- Grease a 26 cm diameter cake pan with butter and dust it with flour, or line it with baking paper. Roll out the dough and line the bottom and sides of the pan with it.
- In a bowl, mix the pudding powder and sugar, and add a few tablespoons of milk.
- Heat the remaining milk in a saucepan. Once the milk is hot, add the pudding and sugar mixture to it and cook until the pudding thickens.
- Pour the hot cream into the crust-lined pan and top with fruit of your choice.
- Bake for 70 minutes in an oven preheated to 170°C (340°F) or until the crust is golden brown and the cream is almost set.
- Allow the cake to cool thoroughly, preferably overnight, and then pour the cake glaze over it. Prepare the cake glaze according to the instructions on the package.