Molten Vanilla Cream Cake (Kek)
Molten Vanilla Cream Cake (Kek)
Ingredients
For the Base Layer
- 3/4 cup crushed biscuits
- 2 tablespoons melted butter
For the Cake Batter
- 1/4 cup sugar
- 1/2 cup semolina
- 1/4 cup milk powder
- 1/4 cup oil
- 1 teaspoon vanilla
- 1/4 cup water, added gradually
For the Cream Layer
- 120 grams clotted cream
For the Molten Topping
- 1/2 cup molten topping, light yellow liquid (e.g., thinned vanilla custard or sweetened condensed milk thinned with milk)
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
Prepare the Biscuit Base: Place 3/4 cup of biscuits into a bowl or mortar. Smash the biscuits until finely crushed. Add 2 tablespoons of melted butter to the crushed biscuits and mix thoroughly until the butter is evenly incorporated into the biscuit crumbs. Pour the biscuit mixture into a round glass baking dish and spread it evenly to form the base layer.
⏱️ 5 min
- 3
Prepare the Cake Batter: In a separate large glass bowl, combine 1/4 cup sugar, 1/2 cup semolina, 1/4 cup milk powder, 1/4 cup oil, and 1 teaspoon vanilla. Gradually add 1/4 cup of water while mixing the ingredients. Continue mixing until a smooth, uniform batter is formed.
⏱️ 7 min
- 4
Assemble the Cake: Spread 120 grams of clotted cream evenly over the prepared biscuit base in the baking dish. Pour the prepared cake batter over the clotted cream layer, spreading it gently to cover the cream.
⏱️ 3 min - 5
Bake the Cake: Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until the cake has a golden, crispy top and a skewer inserted into the cake (avoiding the cream layer) comes out clean.
⏱️ 30 min•🌡️ 350
- 6
Add the Molten Topping: Once the cake is baked, remove it from the oven. Immediately pour the molten topping (e.g., thinned vanilla custard or sweetened condensed milk thinned with milk) evenly over the entire surface of the hot cake. The cake will absorb the liquid.
⏱️ 2 min
- 7
Serve: Allow the cake to cool at room temperature for at least 15 minutes before serving. This allows the molten topping to fully absorb and the cake to set slightly. When cut, it reveals a crispy top, a soft cake layer, and a molten creamy interior.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Molten Vanilla Cream Cake (Kek)
For the Base Layer
- 3/4 cup crushed biscuits
- 2 tablespoons melted butter
For the Cake Batter
- 1/4 cup sugar
- 1/2 cup semolina
- 1/4 cup milk powder
- 1/4 cup oil
- 1 teaspoon vanilla
- 1/4 cup water, added gradually
For the Cream Layer
- 120 grams clotted cream
For the Molten Topping
- 1/2 cup molten topping, light yellow liquid (e.g., thinned vanilla custard or sweetened condensed milk thinned with milk)
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
Prepare the Biscuit Base: Place 3/4 cup of biscuits into a bowl or mortar. Smash the biscuits until finely crushed. Add 2 tablespoons of melted butter to the crushed biscuits and mix thoroughly until the butter is evenly incorporated into the biscuit crumbs. Pour the biscuit mixture into a round glass baking dish and spread it evenly to form the base layer.
⏱️ 5 min - 3
Prepare the Cake Batter: In a separate large glass bowl, combine 1/4 cup sugar, 1/2 cup semolina, 1/4 cup milk powder, 1/4 cup oil, and 1 teaspoon vanilla. Gradually add 1/4 cup of water while mixing the ingredients. Continue mixing until a smooth, uniform batter is formed.
⏱️ 7 min - 4
Assemble the Cake: Spread 120 grams of clotted cream evenly over the prepared biscuit base in the baking dish. Pour the prepared cake batter over the clotted cream layer, spreading it gently to cover the cream.
⏱️ 3 min - 5
Bake the Cake: Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until the cake has a golden, crispy top and a skewer inserted into the cake (avoiding the cream layer) comes out clean.
⏱️ 30 min•🌡️ 350 - 6
Add the Molten Topping: Once the cake is baked, remove it from the oven. Immediately pour the molten topping (e.g., thinned vanilla custard or sweetened condensed milk thinned with milk) evenly over the entire surface of the hot cake. The cake will absorb the liquid.
⏱️ 2 min - 7
Serve: Allow the cake to cool at room temperature for at least 15 minutes before serving. This allows the molten topping to fully absorb and the cake to set slightly. When cut, it reveals a crispy top, a soft cake layer, and a molten creamy interior.
⏱️ 15 min