Cake "Baby" {Malish}

Delicious cake with Birds milk layer and dulce de leche cream. covered in chocolate. 



   Cake batter for 8 inch bottom cake:

8 eggs
1 cup sugar
1 can sweet condensed milk  
1 1/4 cup sour cream
1 tbsp baking powder
1 1/2 tsp baking soda
2 tsp vanilla extract
2 cups of flour


         Birds Milk:
1 cup egg whites ( I used 7 extra large eggs) 
1 cup water
3 tsp Agar-Agar ( You can order it here)
4 cups Sugar
1 stick butter ( softened at room temp)
1/4 can sweetened condensed milk 
1 large Lemon juiced
Step by step directions are HERE

             Cream for 8 in cake:
1 can of dulce de leche
2 sticks  of unsalted butter
16 oz heavy whipping cream

       Dark Chocolate Ganache: (Click here for directions)

500 grams of dark chocolate (72 %)
2 cups (500 ml) whipping cream or heavy whipping 
2-4 tbs Bailey's Irish Cream Liquor

2 cans of mandarins

       Cake batter for 6 in cake:
4 eggs
4 tbsp sugar
4 tbsp flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla

      Cream for 6 in cake:
1 can dulce de leche
2 sticks of unsalted butter

I used a little bit of Custard cream for 6 in cake.

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Make chocolate ganache a night before.

Boil a can of sweetened condensed milk for 3 hours to turn it  to dulce de leche. Let it cool completely. 

This step can be done a few days in advance.

Whip eggs with sugar on high until fluffy about 8 min. 

Add condensed milk and sour cream on slow speed just until it incorporated.

Mix flour in the sifter  with baking soda and baking powder.

Mix in flour by hand. 

Bake in 2 cake forms. Pour more of cake batter into 1 of the forms. It will be split in half to make 3 layers.

Bake on 325F until you touch the top with the finger and it will be spongy.

6 in cake directions: 

Whip eggs and add sugar gradually. Whip until fluffy.

Sift in the flour with baking soda, powder. Mix in by hand.

Bake on 325F.

Make Birds Milk in the same size forms of the cakes and set it aside.  

Cream directions:   

Butter should be at the room temp. Whip 4 sticks of butter until fluffy.

Add gradually 2 cans of dulce de leche. 

Do not over mix.

Whip heavy whipping cream. Then add half of the dulce de leche mix. The other half will be for 6 in cake and to cover the other cake.

These are all the ingredients for the cake.

This is 8 in cake: Cut 1 largerr cake lengthwise. Poke with the fork.

Pour mandarin juice all over.

Spread some cream 

Add birds milk layer, spread more cream. Add another layer of cake and pour juice on it too. spread cream and add mandarins around. 

Cover and add more juice. 

Cover the cake with dulce de leche with butter, cream. Transfer the cake to the fridge for a few hours.

Assemble 6 in cake. Pour the second can of mandarin juice in the cake layer. 

Add mandarins.

Pour in some Custard cream.

Add a birds milk layer. Spread some cream on it. Then add another cake layer soaked and cover with cream. 
Transfer the cake to the fridge for a few hours.

Microwave ganache for 30 sec or more to get spreading consistency. (You can pour it on the cake too.) Get ready 1 cup of hot water to dip the spatula in. 

Add ganache on the cake and spread it evenly.

Dip spatula into the hot water then shake it off and spread all over the cake. Refrigerate the cakes for another 2 hrs. 

Now cake are ready for Fondant. For homemade Fondant use a little bit of glycerin when you knead it. 

6 in is covered in green.

I used a cookie cutters to decorate this cake.

Decorate as you wish.

For bottom cake use straws to hold the top cake. Tutorial for the stroller is coming soon.