Ingredients

For the Milk Cake Base:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup sugar
• 2 large eggs (room temperature)
• ½ cup milk (warm)
• 2 tbsp butter (melted)
• 1 tsp vanilla extract

For the Milk Cream Layer:

• 2 cups whole milk
• ½ cup sweetened condensed milk
• 2 tbsp sugar (adjust to taste)
• 2 tbsp cornstarch (dissolved in 3 tbsp milk)
• 1 tsp vanilla extract

For the Fruit Jelly Topping:

• 1½ cups mixed fruits (strawberries, kiwi, mango, blueberries, etc., diced)
• 2 cups fruit juice (matching the fruits used)
• 2 tbsp sugar
• 2 tsp gelatin (or agar-agar for a vegetarian option)

Instructions

Step 1 – Bake the Milk Cake

1. Preheat oven to 170°C (340°F). Grease and line a square or round baking pan.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another bowl, beat eggs and sugar until pale and fluffy.
4. Add milk, melted butter, and vanilla extract. Mix well.
5. Gradually fold in dry ingredients until smooth.
6. Pour batter into the pan and bake for 20–25 minutes or until a toothpick comes out clean. Let it cool completely.

Step 2 – Prepare the Milk Cream Layer

1. Heat milk and condensed milk in a saucepan over medium heat.
2. Stir in sugar and dissolved cornstarch.
3. Cook until it thickens to a pudding-like consistency.
4. Pour over the cooled cake and spread evenly. Let it set in the fridge for 30 minutes.

Step 3 – Make the Fruit Jelly

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