Hot milk cake from Miette: Recipes from San Francisco's Most Charming Pastry Shop by Meg Ray and Leslie Jonath

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction from the book’s website: “Throughout this book, there are inconsistencies in the weight of flour and sugar measurements. Please apply the following measurements: 1 cup of all-purpose flour is equal to 5 ounces. 1 cup of granulated sugar is equal to 7 ounces.”

  • cespitler on December 03, 2016

    As part of a sweets spread for my holiday party at work, I undertook the Lemon Debutante Cake. There were lots of favorites among the guests, but this was my favorite. The recipe requires a few steps: lemon curd, lemon simple syrup, buttercream, and the Hot Milk Cake. The cake had lots of flavor, it was moist, and had a great crumb. It didn't rise quite as high as I was expecting so if you are hoping for lots of height in the final presentation, it's worth making both cakes. I absolutely loved adding some lemon curd to the buttercream. It was tempting to eat plain! It also adds just a bit of yellow, which made for a lovely presentation. The final cake was delicous, lemony, and light. I hightly reccomend.

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