Iced Ninho Milk Cake in Foil

The iced Ninho Milk cake in foil is a much-loved feature of simple celebrations filled with warmth and affection. Often found at children’s birthday parties, family get-togethers and school events, it wins people over with its delicate flavour, soft crumb and generous soaking syrup, which makes every slice wonderfully moist.

Chilled before serving, this cake becomes even more delicious, offering a perfectly balanced combination of sweetness and creaminess.

Its appeal goes beyond its distinctive taste: individually wrapping the portions in foil makes them convenient, easy to store and suitable for both serving and selling.

This is one of those recipes passed down through generations. It never goes out of fashion, remains hugely popular and brings back fond memories while pleasing every palate.

The recipe comes from the Cozinha do Bom Gosto channel. Watch the preparation in the video below:

Iced Ninho Milk Cake in Foil

Ingredients

Filling:

• 300 ml whipping cream mixture
• 180 g powdered milk
• 60 ml condensed milk
• 100 g melted white chocolate

Soaking syrup:

• 500 ml milk

Cake:

• 2 eggs
• 200 g sugar
• 240 ml milk
• 120 ml oil
• 60 g powdered milk
• 250 g plain flour
• 15 ml baking powder
• Powdered milk, for coating
• Butter and flour, for greasing
• Extra equipment: foil and a 30 cm x 22 cm tin

Method

Filling

1. Add the whipping cream mixture, powdered milk and condensed milk to a stand mixer. Whisk until you have a soft whipped cream.
2. Add the melted chocolate, then beat on a medium speed until the mixture forms a thick cream.

Cake

1. In a bowl, combine the eggs and sugar until the sugar has dissolved.
2. Add the oil, milk and powdered milk.
3. Stir until fully dissolved.
4. Gradually add the flour, mixing as you go until it is incorporated.
5. Add the baking powder and mix one final time.
6. Grease a 30 cm x 22 cm tin with butter and flour.
7. Pour the batter into the prepared tin.
8. Bake in an oven preheated to 180°C for around 35 minutes, or until cooked through and golden on top.
9. Allow the cake to cool.
10. Turn it out and slice the sponge in half.
11. Return one half to the tin and soak it with the milk.
12. Spread the filling over it, reserving a little for the top, then cover with the other sponge half.
13. Pour over the remaining milk and spread the reserved filling across the top.
14. Dust the surface with powdered milk.
15. Refrigerate for 3 hours.
16. Cut into portions and wrap each one in foil.
17. Return to the fridge until ready to serve. Enjoy!