Korean Milk Block Cake (Recipe in Comments)

[@atasteofcuriosity]

Diplomat Cream Ingredients 1 cup Whole Milk 1 1/2 Tbsp Heavy Whipping Cream 2 Tbsp. + 2 tsp of Sugar 1/4 Vanilla Bean 2 Tbsp + 2 tsp of Condensed Milk 3 Tbsp of Cornstarch (30g) 1 Tbsp of Butter (room temperature) 1/2 cup of Heavy Whipping Cream • In a small bowl pour condensed milk and add cornstarch. Mix until incorporated. Set aside. • In a sauce pan bring milk, cream, sugar, and vanilla bean just to the begining of a boil. Stir to avoid scorching the milk. • Remove milk and sugar from heat and add your starch and condensed milk mixture. Stir vigorously until it thickens. Pour into a bowl and press plastic wrap directly onto the surface of your pastry cream. Make sure the plastic wrap touches as much of the surface of your cream as you can. Chill in fridge. • Once your cream is completely cold and thick, remove and de-seed the vanilla pod, adding the seeds into the cream. An optional step is to push the cold pastry cream through a fine mesh strainer to ensure no lumps. In a medium bowl mix the pastry cream on high for about 3 minutes or until soft. Pour a cup of heavy whipping cream into a separate bowl and whip until you can make stiff peaks in the whipped cream by pulling your whisk up. Add your whipped cream into your whipped pastry cream and gently fold together. You should have a fluffy white diplomat cream. • Take your first layer of cake and add a 2 to 2 1/2 inch layer of diplomat cream. We want a layer of diplomat cream almost as thick as the cake layers themselves. • Stack second layer of cake on the diplomat cream. • On the top of your cake, frost just the top of your cake with the remaining diplomat cream. Just like a normal layer of frosting. Leave sides bare. • Set cake in fridge to chill. White Milk Cake Ingredients Egg Whites 400g (room temperature, about 12 large egg whites) Sugar 180g Cornstarch 12g Cake Flour 130g Milk Powder 12g Whole Milk 100g Cooking oil 56g Condensed milk 60g Lemon juice 9g (room temperature) 3/4 tsp vanilla extract • Separate eggs yolks from whites with cold eggs until you get 400 grams of egg whites. After it is measured, leave the egg whites out in a covered bowl to reach room temperature. • Prepare two 9 inch round cake pans (or square) by lining them with parchment paper. Set aside. • Preheat oven to 320° F • Add milk, oil, and condensed milk to double boiler until mixture reaches 105° F. • In a bowl with the warmed oil and milk mixture, sift cake flour and milk powder. Mix until it forms smooth ribbons when you lift your whisk. • In a separate bowl whisk room temperature egg whites until foamy, then add 1/3 of your sugar. • Continue to whip your egg whites until foamy and opaque, then add another 1/3 of your sugar. • Whip until creamy and white, then add the remainder of your sugar and your room temperature lemon juice as well. • Whip until soft peaks form and sprinkle your cornstarch evenly across the top of your merengue. • Whip into stiff peaks. • Take 1/4 of your merengue and mix it into your prepared cake batter until smooth ribbons form. • Gently fold cake batter into remaining merengue until fluffy and incorporated, making sure not to deflate your merengue. • Pour cake batter into prepared cake pans • For the bain-marie, in a pan larger than your cake pans, pour boiling water 1 inch high. Set your cake pans in the bain-marie and bake for 25 to 35 minutes. Check the cake using the oven light. Keep the door closed. Cake is done when it springs back when touched. Whipped cream Ingredients 1/2 cup of Heavy Cream 2 tsp of Sugar Splash of booze (optional) • Add heavy cream and sugar into a bowl. Whip until stiff peaks form. • Remove cake from the fridge and frost sides of cake with a generous layer of whip cream. Leave the diplomat cream on top of the cake uncovered. • Chill until ready to eat!

[@lifeisbeautiful_nz]

❤️Thank you so much 🙏🙏🙏

[@megday6993]

❤

[@mydear6788]

Thank you❤❤❤

[@spark967]

Too much work, going to Chinatown insteadv

[@chab1rd155]

SOOOOO, how WAS IT?! Was it as good as it looks? Is it worth all the work that goes into it???

[@flordelsur63]

I’ve made this recipie today. Wonderful 🌟🌟🌟🤩🤩! Thank you from Mallorca, Spain

[@atasteofcuriosity]

I'm so happy that you enjoyed the cake and thank you for your compliment 🥰!

[@silvermystic2001]

Tell us how it tasted?

[@judykoudssi9850]

@@silvermystic2001 Yes! Please tell us about your final product; taste, texture?

[@Sunsmile72]

EXCELLENT job breaking the recipe down and giving descriptions of what the consistency should be during the process! Thats alwyas the harderst part for me!! Thank you!

[@nayakiabates8814]

Wow, you’re the only one actually making this cake on UTUBE. I’ve seen tons of people showing the cake but no recipes, thank you so much ❤❤

[@atasteofcuriosity]

You are very welcome!

[@amyclaudia4564]

Oh my god thank youu. I saw a bunch of those korean bakery videos of this cake and would definitely have died a little on the inside if I didn't find any recipe for it, so seriously, THANK YOU

[@atasteofcuriosity]

You are so welcome!! We are happy we could provide you with a recipe for it.

[@fowerslariba5138]

Relate much...thank you for the recipe

[@angelrosehedges3733]

They add vanilla into the final whipped cream. Good Job! Thank you for sharing

[@denyel_]

the unserious moments in this video make it so much fun to watch. you have such good energy its so nice! i feel like every other recipe youtuber would judge me and my crusty old stand mixer

[@atasteofcuriosity]

What an awesome comment to read 😊 We're so glad you liked it, and yes no kitchen equipment judging here lol As you can see there was only one whisk attachment on our handmixer 😆 (the other broke and flung whipped cream everywhere 😅)

[@cyberpunkcentral8500]

Ahhhhhh! I’ve been trying to hunt down a recipe for this!! Thank you sooooo much! This is EXACTLY what I’ve been looking for!!! 🎂🍰🎉❤

[@atasteofcuriosity]

Yay! Happy we could provide it 😆

[@reneegott133]

Thank you for taking all the time to translate all of the ingredients for us. I was taking photos of everything they used in their video and I was going to translate them, you save me a lot of time. I hope it tastes as good as it looks!!

[@atasteofcuriosity]

Hahaha we're so happy to be of help!! It was an enjoyable cake for us. Very mild and milky 😊

[@denyel_]

Can you make a tres leches cake? with tons of whipped cream layered in like this i think itd be SO good

[@atasteofcuriosity]

Oooh, that would be good!! We'll look into it 👏

[@carrierichardson6619]

You just got a new subscriber. I pray you & your family are healthy & that you make more videos! Thank you ❤️

[@BU-ir5zx]

Thank you so much!! I’ve been trying to find the recipe for the milk cakes for so long but I couldn’t find anything until i stumble upon your video. I will be making this for my mom ❤

[@atasteofcuriosity]

I'm so glad I could help! I hope you and your mom have a great day 🥰

[@Dustycrypt]

Thank you❤

[@Starlightndust]

Thank you soo much for this recipe!! Very hard to find. ❤❤❤

[@atasteofcuriosity]

Ah you're so welcome! If you get a chance let me know how it turned out 😊

[@nicoleleon6597]

I’ve been looking for this recipe! Thank you for posting this! 🥰

[@atasteofcuriosity]

You're so welcome! Happy baking and I hope you enjoy! ☺️

[@silvermystic2001]

Your little silicone flower dish to stir things is so adorable

[@atasteofcuriosity]

Thank you ☺️!

[@user-vb1ye4gm1p]

Thanks! It was an amazing explanation

[@atasteofcuriosity]

We're so happy to hear it 😊

[@nancyholmquist2690]

Thank you for sharing...I'm going to try your recipe this week.

[@atasteofcuriosity]

It's a unique one. I hope you enjoy and thank you 💛

[@Jackofallzebras]

Sponge cake, diplomat cream, whipped cream. ✅ thank you!!!

[@atasteofcuriosity]

Absolutely!!

[@rhannalewis9406]

Thank you Thankyou Thankyou!!! I have watched the videos with my taste buds crying out to try this cake so I really appreciate you doing this for us!!!

[@atasteofcuriosity]

You are so welcome! Glad that we could help 💛

[@TheRoadhammer379]

Great video, Thank you. The emojis caught me off guard while I was sipping my coffee, had to wipe the phone screen 😂

[@atasteofcuriosity]

😂😂😂

[@laurameixner2897]

Thank you for your recipe.I really enjoyed your instructions also.I hope you are doing more .The cake looks delicious and i think it will take me all day LOL

[@atasteofcuriosity]

That's so nice to hear and thank you! We'll definitely be doing more ☺️

[@شاهينشاهين-ص2ق]

Thank youuuuu

[@atasteofcuriosity]

Of course! 💛

[@bradbrown6300]

Looks good sis 👍

[@sarahe2274]

Thank you 🥰

[@havad3938]

I heard it's unique,,,but is it tasty? lots of effort.

[@atasteofcuriosity]

The texture is unlike anything we've ever had in a cake. It was very soft and spongy, but not eggy. The flavor was strongly vanilla and overall very light. I think it would hold a simple syrup well to bring even more moisture to the cake layers, but we wanted to stick to what we saw in the video as closely as we could. It's a very nice cake though, just a lot of time to make it.

[@lifeisbeautiful_nz]

❤Thank you so much for recipes. Already like and following.

[@atasteofcuriosity]

You are beyond welcome! Thank you so much for supporting me 💖

[@KodokunaKarasu]

great job, thank you!

[@atasteofcuriosity]

You are so welcome! Our pleasure 😊

[@ramshaansaricookingsecrets]

Nice 👌

[@atasteofcuriosity]

Thank you so much! 😊

[@엘엘-w6e]

한국의 여학생입니다! 저도 먹어보고 싶어요😂

[@atasteofcuriosity]

I hope you do! 😊 Thank you for checking my recipe out 🌼

[@TinaCraft-hc9qs]

Thank you, thank you so much. I've been trying to find a recipe for this cake..

[@atasteofcuriosity]

I was dying to try it, too! I hope you enjoy and you're so very welcome! 💛

[@nsmith4588]

Looks tasty, but I haven't got the patience to make it😂

[@atasteofcuriosity]

Can't blame you 😆

[@kel7635]

Beautiful 😍

[@atasteofcuriosity]

Thank you! 💛!

[@rsvp89]

Thank you so much

[@atasteofcuriosity]

You're so welcome 😊!

[@VMo-mm1fz]

Thank you so much!!

[@atasteofcuriosity]

Of course! 💛

[@zaneshepherd5245]

why not olive oil ?

[@MegaLIFE111]

Thank you!

[@atasteofcuriosity]

You're so welcome! 🥰

[@jengsci8268]

What is the butter used for in the Diplomat Cream. Unless I missed something?

[@atasteofcuriosity]

From my understanding it is to add gloss and richness of flavor. Apparently it's a form of monter au beurre, which is a French technique meaning to mount with butter.

[@jengsci8268]

@@atasteofcuriosity Thank you. I still don't see where/how it is introduced into the mixture.

[@jengsci8268]

@@atasteofcuriosity So I'm guessing at the end of the thickening part, turn off the heat and stir in the butter before chilling the mixture in the same way you would use butter to "cream" a sauce.

[@atasteofcuriosity]

Oh I'm so sorry! I misunderstood your question! Yes, that is when you add it 💛

[@jengsci8268]

@@atasteofcuriosity Thank you! No worries! 😊

[@BilkisuBello-s7k]

Can we use AP flour and can we use vanilla bean paste instead of seeds?

[@atasteofcuriosity]

I'm not sure how it would turn out with AP flour, but you could try. Ap flour has a higher protein content, so it develops more gluten than cake flour does. It will result in a denser, less delicate cake. That's not to say it would taste bad, but you could try it. You could also try using AP flour, but taking out 2 Tbsp of AP flour and adding 2 Tbsp of cornstarch to the AP flour to cut the protein content. I haven't tried any of these, so I can't promise the result, but it should work out okay. And vanilla bean paste would work just fine! 😊

[@BilkisuBello-s7k]

@@atasteofcuriosity thank you! Yeah google says the recipe for cake flour is just AP flour + cornstarch

[@atcjmas]

What about vanilla extract?

[@atasteofcuriosity]

Vanilla extract would be just fine. It would just be a lighter vanilla flavor, which might even suit some people more!

[@cece6661]

Hi just wondering if i can use any alternatives to the dilomat cream ( like double cream)?

[@cece6661]

Oh sorry o just realised it's just a name 😅

[@atasteofcuriosity]

No worries! It was new to us too lol

[@Gweb52]

Ohhhhhhhhhhhh yeah

[@atasteofcuriosity]

🙌

[@parrotjunglecolada8270]

Holy moly this is complicated

[@hfrt29]

That seems like a lot of work I would love to try a taste before I would make it😂

[@atasteofcuriosity]

It was a lot of work! We felt that it was worth it in the end for the unique experience. It's a very mild but vanilla forward cake. The cake was very spongy and soft. We enjoyed it a lot, especially with strawberries. Wish we could send you a piece to try first 💝

[@moosa5911sidhu]

Can i use something else than an eggs ??

[@atasteofcuriosity]

Unfortunately, no. You need the structure from the egg whites for the cake to hold air. There is an eggless meringue called aquafaba that uses chickpea water, but we cannot guarantee how it would work in this recipe. What you could do is find an eggless angel food cake recipe and attempt to make this if you'd like. It wouldn't be the same, but it would be about as similar as you could get without eggs. I hope that helps 💛

[@siesies000]

No

[@nimahima]

Recipe

[@atasteofcuriosity]

Should be pinned to the top! Let us know if you have any troubles! 💛

[@michele-33]

But how does it taste? 🤍

[@atasteofcuriosity]

The cake itself is very spongy and soft. The flavor is light and the vanilla shines through strongly. We thought it was a very mild and pleasant cake.

[@kareny5438]

Someone's version of the cake. kzbin.info/www/bejne/j6jLgJ2DidWoo8k

[@lllowkee6533]

This is WAY TOO MUCH TROUBLE !!

[@atasteofcuriosity]

It is a bit of a complex cake, to be sure!

[@Eriamskitka-qg6gh]

Maybe for you…so don’t make it. But no need to be negative. If you’ve never even had this cake or want to try it then how would you know it’s too much trouble?

[@susanmiller6023]

That's a heart attack on a plate. Also, all the different parts are too many fiddly things

[@atasteofcuriosity]

As with all things, moderation is key. It is definitely a complex cake, though, lol!

[@Eriamskitka-qg6gh]

It’s really not worse than most cakes and much better than a lot of them. But what’s with the negative comments? If it’s too much of a process for you then don’t make it, she likes this cake and wanted to make it. Either way…making a regular cake always involves different parts because the cake and the frosting are different steps.

[@zombiefinatic7033]

Apparently 'diversity and inclusion' do not include common sense or the monumentally sisyphean task of making cake batter and frosting. Wow, deserts isnt healthy. Truely the insight of the century. This nice lady puts in the time to translate korean for us to get a proper recipie, and the most you can offer as critique is "too many parts, didnt finish" How sad.