Recipe: Malva Milk Tart Cascading Cake (WW)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat and is dairy-free.

cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt lowers calories while adding creaminess.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

fresh fruit

🥗Healthier: dried fruit

💰Cheaper: canned fruit

Dried fruit is shelf-stable and adds sweetness.

Preheat the oven to 180°C (350°F).

Grease and line a cake pan with parchment paper.

Cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Mix in vanilla extract and lemon juice until combined.

Sift together cake flour, baking powder, salt, and cinnamon in a separate bowl.

Gradually add dry ingredients to the wet mixture, alternating with milk, until smooth.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Prepare the milk tart filling by whisking together egg yolks, sugar, and cornstarch in a saucepan.

Gradually add milk while stirring over medium heat until thickened, then remove from heat.

Fold in whipped cream into the cooled filling until smooth and combined.

Slice the cooled cake horizontally and layer with milk tart filling in between.

Top with whipped cream, fresh fruit, and chocolate shavings for decoration.

Cooking Techniques

Spice Level:

Allergens