hot milk & vanilla cakes with mascarpone & cream fillinghot milk & vanilla cakes with mascarpone & cream fillinghot milk & vanilla cakes with mascarpone & cream fillinghot milk & vanilla cakes with mascarpone & cream fillinghot milk & vanilla cakes with mascarpone & cream fillinghot milk & vanilla cakes with mascarpone & cream fillinghot milk & vanilla cakes with mascarpone & cream fillinghot milk & vanilla cakes with mascarpone & cream fillinghot milk & vanilla cakes with mascarpone & cream fillinghot milk & vanilla cakes with mascarpone & cream filling

WHEN YOU NEED A TREAT ... like these little cakes for kids, after a long day at school. Nothing fancy, nor exotic. Two layers of of cake that are soft & dense & sweet and in the middle, one layer of pure creaminess. Just VANILLA flavors. Just SOFTNESS. Just INNOCENCE. A treat for “recess-time” for kids or an afternoon snack after getting home from school or a “coffee break” for us adults before hitting the happy hour & cocktails session like big kids (only later in the evening and only occasionally of course) … yeah, right !

The idea to make it “perfectly and evenly layered” is to use a straight-sided square baking tin with baking paper on the inside to easily lift out the 1stbaked cake layer and bake the 2ndcake layer. And then when you want to add the creamy filling in the middle, you use the baking tin as the mold, to press it all down and solidify it before finally entirely removing it to slice it up. It’s an easy & versatile recipe and I see no reason why you couldn’t add some cocoa powder (or chocolate milk) to the cake batter or cocoa and chocolate chips in the cream filling to make a milk-chocolate version or even adding some chopped berries or citrus zests in the creamy filling for a fruitier cake.

I haven’t been very busy with work for the past 3 weeks but my “work- marathon” is rapidly approaching. I’ll be super busy working, travelling and hopefully wining & dining too until mid-July, with maybe a few days off here and there (to regather my spirits before each new assignment/adventure). 

I’m always excited about working. So many new international faces to meet and discover and collaborate with. It’s like simultaneously going back to an old school and to a new school after the long summer holidays, but this happens all year long for me. I’m professional and a good worker but obviously, half of the time, I act like a clown (which pretty much resumes my school years too). I was a trouble-making nerd. Always a “top pupil & student” or one of the ‘top’ but always getting in trouble for my exuberance and big & fat (but not impolite) mouth.

George ! Stop talking. George ! Quiet down. George ! Pay attention. George ! Relax. George ! Please leave the classroom and stand outside ! George ! Clean the blackboard ! … BUT ALSOGeorge ! Congratulations, you got the highest mark.

I was never a bad kid, nor one the cool kids, just a “goofy” kid.

Like my dear mama would say : “Georgie, shut-up and eat” . . . :)

hot milk & vanilla cakes with mascarpone & cream filling


12 longer cakes (145 grams) or 25 smaller cakes (70 grams)


cake batter for 1 layer (you need 2 cake layers, so do this twice) :

  • 200 grams (1 cup) granulated white or golden cane sugar
  • 115-120 grams (½ cup or 2 large) eggs
  • 120 ml (½ cup) evaporated/unsweetened condensed milk (or whole milk)
  • 116 grams (½ cup) butter
  • 63 grams (½ cup) all-purpose flour
  • 63 grams (7 tbsp) cornstarch
  • 7,5 ml (½ tbsp) vanilla extract (or the scraped seeds from 1 vanilla bean)
  • 2,5 grams (½ tsp) sea salt
  • 3 grams (¾ tsp) double-action baking powder

cream filling :

  • 300 grams (1 ¼ cup) double cream (45% fat) or heavy cream (35% fat) 
  • 250 grams (1 cup) mascarpone cheese
  • 150 grams (1 cup + 2 tbsp) icing sugar
  • 15 ml (1 tbsp) vanilla extract (or the scraped seeds from 2 vanilla pods)

finishing garnish / sprinkling :

  • 25 grams (3 tbsp) icing sugar


cakes :

  • *prepare the cake batter for each cake separately (or if you have a kitchen scale, double the recipe and then divide in two for baking 2 cakes)
  • lay 2 long sheets of baking paper inside your baking tin covering the bottom and over the sides (I used a 20 cm x 20 cm x 7 cm metal baking tin but you can you another equivalent size and each baking paper sheet measured 20 cm x 40 cm)
  • mix the dry ingredients together (flour, cornstarch, salt, baking powder) and set aside
  • beat the sugar with the eggs for 4-5 minutes until fluffy and creamy
  • heat up the milk (whole or evaporated) with the scraped vanilla beans until simmering and remove from heat and stir in the butter until melted
  • preheat the oven to 175°C
  • slowly add the dry ingredients to the egg-sugar mixture and mix until smooth, then slowly add the warm milk mixture while mixing until smooth and creamy
  • pour the cake batter in the baking tin covered with baking paper, even out by tapping on your work surface and bake for 30-35 minutes until golden and when an inserted toothpick comes out clean (or until little bubbles start appearing on the top but do not over-bake to retain moistness)
  • remove from the oven, let the cake cool down, remove from the baking tin and set aside and bake the 2ndlayer of the cake, when baked and cooled, chill both cakes in the refrigerator

cream filling :

  • whip the heavy cream until fluffy (carful not to over-whip nor separate the butter from the whey liquid)
  • beat the mascarpone with the icing sugar and vanilla then mix with the whipped cream and chill in the refrigerator

assembly :

  • using the same baking tin, cut out 2 more sheets of baking paper and lay them inside the tin, place the bottom layer of the cake inside the tin, add the mascarpone cream filling and spread out evenly, then cover the cream filling with the 2ndor top layer of the cake, press down so all layers are even and chill in the refrigerator until ready to slice
  • before slicing, sprinkle with the icing sugar on top until well coated and cut with a long serrated bread knife into 12 long rectangular slices (measuring 10 cm x 3,5 cm each) or 16 medium square slices (measuring 5 cm by 5 cm) or 25 small slices (measuring 4 cm x 4 cm) and serve slightly chilled.