This hot milk cake recipe is simple to make and will impress everyone. The single layer cake is sliced into three thin layers then filled with fresh whipped cream and topped with fresh strawberries and pistachios.
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Preheat oven to 350 degrees F.
Grease an 8 inch spring form pan with oil.
Whisk together flour, baking powder and salt. Set aside.
In a small pot melt butter and milk. Remove from heat and set aside.
Whip eggs for about a minute. While eggs are still whipping gradually add sugar and vanilla. Continuing whipping until mixture has tripled in volume.
Add flour mixture in thirds to whipped egg mixture, folding in after each addition. Set aside.
Reheat milk mixture until it just starts to boil. Add hot milk to batter and fold in until well incorporated.
Pour batter into spring form pan and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean. Set to cool, and release from pan once its cool to touch and let cool completely on a wire rack.
Put your mixing bowl and beaters into the freezer for 15 minutes.
Pour the heavy cream into the chilled mixing bowl and beat for a minute.
Add the sugar and vanilla and continue beating until you have reached the perfect consistency.
Cut cake into 3 layers. Spread whipped cream in between each layer of cake and on top. Spread chopped pistachios on top, then place fresh sliced strawberries on top. Serve.