Snowman Milk Cake (Swiss Meringue Buttercream) Recipe

Name: Snowman Milk Cake
Prep time: 45 min
Cook time: 37 min
Total time: 82 min
Yield: 6
Cuisine: Korean
Ingredients: 4 Eggs (about 200g); 100g Sugar; 3g Vanilla extract; 30g Unsalted butter; 40g Milk; 110g Cake flour; 60g Egg white; 60g Sugar; 0.5g Salt; 3g Vanilla extract; 200g Unsalted butter; 60g Condensed milk; 50g Heavy cream; 50g Sprinkle

by Cooking Tree 2021-11-18

written by Cooking Tree Published: 2021-11-18Last Updated on 2021-12-03

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Snowman Milk Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

I made a winter-style cake with a snowman face.
Condensed milk is added to Swiss meringue buttercream to give it a savory milk taste, so I think it goes well with cakes.

I took a little bit of cream, added sprinkles, mixed it, and sanded it in the middle, but when I cut it, it looked more colorful and cute, and the texture of the sprinkles when I ate the cream was interesting.
A lot of milk is applied to the sheet to make it moist and soft.

I think the snowman’s face is expressed well as the cake is cut a little and stood up to give it a more three-dimensional feel.

If you are going to eat the back side of the cake right away, you don’t need to icing it, and if you want to give it as a gift or keep it, it’s better to finish it off with a little cream.
Enjoy watching~♬ Enjoy~

Snowman Milk Cake
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 45 Minutes Cooking Time: 37 Minutes 37 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 Eggs (about 200g)
100g Sugar
3g Vanilla extract
30g Unsalted butter
40g Milk
110g Cake flour

60g Egg white
60g Sugar
0.5g Salt
3g Vanilla extract
200g Unsalted butter
60g Condensed milk
50g Heavy cream
50g Sprinkle

Instructions

Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.
Remove the bowl from the pan and melt the bowl with unsalted butter and milk.
Whip the egg mixture to make fine and rich foam, sift the soft flour and mix, then add a little of the dough to the melted unsalted butter mixture and mix.
Add the mixture to the main dough, mix, pour the dough into an 18cm mold, bake in an oven preheated to 170 degrees for 37 minutes, take it out of the mold, and cool.
Cut the top and bottom of the cooled sheet, slice into 3 pieces, and cut into 15cm pieces.
Mix egg whites with sugar and salt. Place a bowl on a pot of boiled water and stir until the temperature is 68-70 degrees Celsius.
Remove the bowl from the pot and whip until horns are formed. Add vanilla extract and leave at room temperature. Add the softened unsalted butter little by little and whip well.
Add condensed milk and mix, add whipped cream, and whip until soft. Pour a little of the cream into another bowl, add sprinkles, and mix.
Place 1 sheet on the rotating plate, coat with plenty of milk, apply cream mixed with sprinkles, and place the other sheet on top.
Repeat once more, arrange the cream on the sides and top, and harden in the refrigerator for 1 hour.
Smooth the remaining white cream over the entire cake, and use buttercream and chocolate pen colored with chocolate and food coloring on the top to draw a snowman face and harden in the refrigerator for about 30 minutes.
Cut off the bottom of the cake and set the cake aside, then decorate the remaining cream with food coloring and decorate with cream.