Milk cake with Gentilini Osvego Mini

For the hot milk base:

280 g room temperature eggs (approx. 5 large or 6 small, but weighed!)
240 g fine-grained sugar
a teaspoon of bourbon vanilla extract or the seeds of a pod
a pinch of salt
265 g self-raising flour (or 265 g flour 00 + 8 g baking powder)
265 ml whole milk
80 g butter

For the milk cream

90 g flour 00
90 g fine-grained sugar
375 ml whole milk
a teaspoon of bourbon vanilla extract or the seeds of a pod
185 ml fresh liquid cream to be whipped

To fill

4 Osvego Mini Gentilini roughly crumbled
To decorate
18 Osvego Mini Gentilini
Colored sprinkles
100 ml cream to be whipped with 30 g icing sugar


In a stand-mixer, with the whisk, or in a bowl and with the electric whips, whip the eggs with vanilla, sugar and salt, until you get a clear and foamy mixture. Add the sifted flour with the yeast, a little at a time and stirring with a hand whisk and with gentle movements from bottom to top. Take care not to disassemble the compound. Take a couple of tablespoons of dough and transfer them in a bowl. Keep aside. In a saucepan, heat the milk and then, once hot, add the butter and melt completely, bringing to a boil. Then pour it into the bowl that contains the spoonfuls of dough and mix by hand with a whisk until you homogenize the whole. Add this mixture to the rest of the initial dough and mix with a whisk or spatula, by hand.

Weigh the dough and divide into three molds of diameter of 20 cm buttered, with the bottom covered with parchment paper and laterally floured or treated with detaching spray. Cook at 180 oC for about 30 minutes. After the first 20 minutes, transfer the moulds to half height, on the central shelf of the oven and continue cooking for another 10 minutes. Remove from the oven and let it cool completely. Wrap each layer in food film and keep aside. If you have prepared the base the day before, transfer the layers in the fridge wrapped in film.

Prepare the cream with milk. In a bowl, sift flour and sugar. Keep aside. In a saucepan, heat the milk with the vanilla and add it, flush, to the flour and sugar, stirring with a whisk, by hand, slowly and taking care not to form lumps. Transfer this mixture again in the pan and, on medium heat, bring to boil while stirring. The mixture should thicken. Remove from heat and cover immediately with food film in contact. Let
cool and then transfer to the refrigerator for at least a couple of hours. After the time, whip the cream until stiff and then add it to the milk cream, by hand and with a whisk, gently from the bottom upwards. Transfer again to the refrigerator, covered with food film, until use. The cream should be well cold before use.

Transfer the cream in a sac à poche and fill the layers, adding the biscuits Osvego Mini Gentilini roughly crumbled, one for each layer of cream. With a spatula, dirty the cake laterally with a little cream, even on top, so the colored sprinkles adhere perfectly. Whip the cream with icing sugar and transfer into a sac à poche with open star spout. Decorate with sprinkles on the surface, and then all around with Osvego Mini Gentilini cookies. Finish with whipped cream tufts on the surface of the cake, all around. The cake can be kept in the refrigerator for up to 2 days.

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