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Cake millerighe

17/11/2023

The “Cake millerighe” is a cake form reinterpretation of the classic “Mille-feuille”. Traditional Mille-feuille are made with layers of puff pastry alternated with custard cream. The “Cake millerighe”, similar to a naked cake, maintains the concept of layers but uses sponge cake or other types of soft dough instead. Below, I’ll provide you with a basic version of a cake millerighe, which you can enrich with fresh fruit or icing to taste.

Ingredients for the Sponge Cake:

  • 4 eggs
  • 120 g of sugar
  • 120 g of flour
  • A pinch of salt
  • Flavoring to taste (vanilla, lemon, etc.)

Ingredients for custard cream:

  • 500 ml of whole milk
  • 4 egg yolks
  • 100 g of sugar
  • 40 g of all-purpose flour or cornstarch
  • Flavoring to taste (vanilla, lemon zest, etc.)

Ingredients for the syrup:

  • 100 ml of water
  • 50 g of sugar
  • A liquor of choice (optional)

Preparation

  1. Begin by preparing the Sponge Cake. Whip the eggs with the sugar and a pinch of salt until you have a light and frothy mixture. Gently fold in the sifted flour with movements from bottom to top so as not to deflate the mixture. Flavor with vanilla or the chosen flavoring.

  2. Pour the batter into a baking tin lined with parchment paper and bake in a preheated oven at 180 °C for about 20-25 minutes or until golden. Allow to cool completely.

  3. Meanwhile, prepare the custard cream. Heat the milk with the chosen flavoring until it almost comes to a boil. In a separate bowl, beat the egg yolks with the sugar until frothy, then incorporate the flour or cornstarch. Slowly add the hot milk, stirring continuously, then transfer everything back to the heat and cook until the cream thickens.

  4. Prepare a syrup by mixing water and sugar and bringing it to a boil until the sugar dissolves. Let it cool and add the liquor if you are using it.

  5. Assemble the cake: cut the Sponge Cake into horizontal layers (usually 2 or 3 depending on the thickness). Moisten the layers with the prepared syrup, spread a layer of custard cream, and continue like this until all the layers are used.

  6. Decorate the surface of the last Cake millerighe with a bit of powdered sugar or with some leftover custard cream using a piping bag to create decorations.

Curiosity

Although the name might be misleading, the Cake millerighe does not actually contain a thousand layers; “mille” in the name symbolizes the abundance and richness of layers within the dessert. In the case of the cake version, each layer can be interpreted as a line, hence the name “millerighe”.

Cake millerighe