Cake Dessert

Milo Overdose Mille Cake!

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2014-08-09-14-35-43_deco

I made this Milo OD cake in celebration of Delishar’s 1 year anniversary. What better cake to make than a Milo cake? This is 30 layers of Milo crepes, frosted with Milo whipped cream, drizzled with Milo sauce, topped with Milo nuggets, and Milo crumbs! You can get Milo Nuggets from fairprice or value dollar store.

This is a replica of the famous Milo Volcano Cake from Petite Audrey, Bangkok. It took me 2.5 hours of standing to cook each layer of cake, and frost all 30 layers. Then the cake went into the chiller to chill. The sauce was made the next day and left in the fridge to chill until ready to serve. The mille crepe is good on its own without the toppings and sauce. But with it… it was just heavenly! Here is a picture of the Milo volcano cake I took while I was at Petite Audrey, Bangkok. 

Not bad for a first time replica huh?! 🙂 So if you are a Milo addict like me, but you don’t want to travel to Bangkok to have this cake, and have a little time to spare… Why not try your hands at it? Oh yeah, just a note… the batter needs to sit in the fridge for at least 8 hours or overnight for the gulten to work its magic. If you are not into Milo, try my Rainbow Mille Crepe Cake.
UPDATE: Foodforlifetv.sg made a video recipe to feature this Milo Mille Cake! 

Here is how you can make it.

Mix flours, and pinch of salt together.

In a large mixing bowl, add in all the room temperature eggs.

Beat the eggs until combined and add vanilla extract.

Pour in the Milo drink, melted butter,  and mix well.

In 3 portions mix in your flour mixture.
If you have a mixer, use your mixture at low speed.

 
I had a couple of lumps so I strained it to make sure that the batter was smooth.
Then pour it into an airtight container and chill for at least 8 hours.
This is for the gluten to work its magic.
 

When you are ready, heat 8 inches non-stick pan on med to med high heat.
Brush on some butter.
I used a small ladle to pour my batter… It was slightly lesser than 1/4 cup.
Swirl it around the pan.
Let it cook for a min until the sides starts to crisp up and the center appears bubbling like this.

Here is a video that I posted in my Rainbow Mille Crepe Cake on how to swirl the batter around in the pan.
 

Flip it out on a cooling rack.
It should fall off the pan nicely.
No need to cook the other side as it cooks through.

This was my set up.
I have another cooling rack on the right to flip out the very hot crepes. Allowed it to cool while I cook the next, and transfer it to the stacks of crepes as shown when cool to touch.

After an hour of cooking, my paper thin crepes are done!!

Now for the whipped cream.
In a clean mixing bowl, whip cream until almost double in volume.

Then add Milo powder tbsp at a time and continue whisking.

Until cream is stiff like this.

Build the cake by placing the first crepe on the cake base.

Spread a thin even layer of cream on the top.
Then top with the next layer.
Repeat until all the crepes are used.

I had extra cream so I frosted the sides as well.

Chill for at least an hour for everything to set and come together before slicing into it.
Use a very sharp knife to slice the cake.

Serve on it’s own or better still drizzled with milo sauce and topped with Milo crumbs and nuggets.

Milo Mille Crepes Cake
makes a 30 layer 8" cake
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Milo Crepes
  1. 6 tbsp butter, melted
  2. 3 cups Milo drink, I used the premade tetra pack, warm
  3. 6 large eggs
  4. 3/4 cup cake flour
  5. 3/4 cup all purpose flour
  6. 2 tsp vanilla extract
  7. pinch of salt
  8. Pack of Milo nuggets for topping
  9. Butter for brushing pan
Milo crumbs (adapted from thesugarhit)
  1. 3 tbsp flour
  2. 3 tbsp milk powder
  3. 3 tbsp Milo
  4. 3 tbsp cocoa powder
  5. 1/2 tsp salt
  6. 1/2 tsp cornflour
  7. 3 tbsp butter, melted
Milo Sauce
  1. 1 cup heavy cream
  2. 1/2 cup milo powder
Milo Whipped Cream
  1. 2 cups non-dairy whipping cream (pour n whip or topping pride)
  2. 1/4 cup Milo Powder
Milo Crepes
  1. Mix flours, and pinch of salt together.
  2. In a large mixing bowl, add in all the room temperature eggs.
  3. Beat the eggs until combined and add vanilla extract.
  4. Pour in the Milo drink, melted butter, and mix well.
  5. In 3 portions mix in your flour mixture.
  6. If you have a mixer, use your mixture at low speed.
  7. I had a couple of lumps so I strained it to make sure that the batter was smooth.
  8. Then pour it into an airtight container and chill for at least 8 hours.
  9. This is for the gluten to work its magic.
  10. When you are ready, heat 8 inches non-stick pan on med to med high heat.
  11. Brush on some butter.
  12. I used a small ladle to pour my batter... It was slightly lesser than 1/4 cup.
  13. Swirl it around the pan.
  14. Let it cook for a min until the sides starts to crisp up and the center appears bubbling.
  15. Flip it out on a cooling rack.
  16. It should fall off the pan nicely.
  17. No need to cook the other side as it cooks through.
  18. This was my set up.
  19. I have another cooling rack on the right to flip out the very hot crepes.
  20. Allowed it to cool while I cook the next, and transfer it to the stacks of crepes as shown when cool to touch.
Milo Crumbs
  1. Preheat oven to 180C
  2. Place all the dry ingredients in mixing bowl
  3. Mix to combine
  4. Drizzle in the butter while beating, until until combined, and can be squeezed together into clumps
  5. Spread mixture onto a lined baking tray and place in the oven for about 10 minutes
  6. It burns easily, so do keep an eye on it
  7. Cool completely and break into crumbs
Milo Sauce
  1. In a saucepan, heat heavy cream till warm and slowly whisk in Milo power to dissolve.
  2. Strain it to remove any lumps.
Milo Whipped Cream
  1. In a clean mixing bowl, whip cream until almost double in volume.
  2. Then add Milo powder tbsp at a time and continue whisking.
  3. Until cream is stiff.
Assembly
  1. Build the cake by placing the first crepe on the cake base.
  2. Spread a thin even layer of cream on the top.
  3. Then top with the next layer.
  4. Repeat until all the crepes are used.
  5. Chill for at least an hour for everything to set and come together before slicing into it.
  6. Use a very sharp knife to slice the cake.
  7. Serve on it's own or better still drizzled with milo sauce and topped with Milo crumbs and nuggets.
Notes
  1. Convert it from cups to grams here: http://www.onlineconversion.com/weight_volume_cooking.htm
Adapted from whatscookingamerica
Adapted from whatscookingamerica
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

 

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6 Comments

  • Reply
    MonuTeena RecipesPassion
    13 August, 2014 at 8:24 am

    My dear shar kay… this cake really looks amazing… beautiful as i still remember your rainbow pancake layered cake.. pass me the slice.. your cakes are always awesome n i just love this 😛

  • Reply
    Zoe
    14 August, 2014 at 5:06 am

    Happy anniversary for Delishar!!!!

    Wow, Shar kay!!! I love the milo overdosed cake that you made for your blog celebration! Very impressive!

    Zoe

  • Reply
    Diana Gale
    14 August, 2014 at 12:54 pm

    My dear Shar, I really take my hat off to you. This is just amazing!

  • Reply
    Anonymous
    9 May, 2015 at 2:49 pm

    This looks yummy. I'm going to give it a shot. When do you add in the 6tbsp melted butter? Does the 3 cups of Milo have to be boiled?

    • Reply
      delishar
      10 May, 2015 at 10:05 am

      Hi, thanks!
      No need to boil the MILO, use the tetra packed. And thanks for Highlighting! I've updated method. Add the melted butter into the Milo mixture before flour.

    • Reply
      delishar
      10 May, 2015 at 10:07 am

      Hi, thanks!
      No need to boil the MILO, use the tetra packed. And thanks for Highlighting! I've updated method. Add the melted butter into the Milo mixture before flour.

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