Millerighe Cake
- Energy Kcal 705
- Carbohydrates g 84.4
- of which sugars g 57.1
- Protein g 10.6
- Fats g 35.9
- of which saturated fat g 19.93
- Fiber g 3.1
- Cholesterol mg 273
- Sodium mg 161
- Difficulty: Difficult
- Prep time: 25 min
- Cook time: 30 min
- Serving: 8
- Cost: Average
- Note plus cooling times
PRESENTATION
The millerighe cake is truly a showstopper on any Italian dessert table. With its striking striped interior—seriously, it looks straight out of a fancy bakery—it's a visual treat. Those tender layers of cake and filling line up perfectly. Honestly, it’s like a tiny masterpiece with every slice. Inspired by the layered beauty of a mille-feuille cake or Napoleon pastry, this dessert kicks it up a notch with its unique geometric pattern inside. Italians, you know, really love ending meals with something special, and that’s when the millerighe cake totally shines. It’s usually topped with a velvety cocoa glaze that glistens on the plate.
It’s the kind of moist cake you want to bring out when guests are over, or when you just want to turn an ordinary dinner into a real celebration. And look, that cocoa glaze? It adds such a touch of elegance, seriously. The taste is just the right mix of sweet and rich, making each bite unforgettable. This cake is an Italian family staple during birthdays, anniversaries, or anytime they aim to impress with a dessert that tastes as good as it looks. The careful layering of the batter creates this striped effect, different from your typical custard slice or classic vanilla slice.
The outcome? Something more elegant than most puff pastry desserts, even if it shares some elements with famous French pastries. All across Italy, there are local variations—some folks toss in a bit of citrus zest or different liquors for an extra kick. And it’s almost always paired with a glass of something aromatic. Really, the combo of crispy top, tender inside, and deep cocoa on the outside makes it a total showpiece for special occasions. It's easy to see why this cake is so popular. When you slice it open and those perfect stripes appear—no one wants to miss out. Whether with coffee or a smooth liqueur, the millerighe cake promises a memorable end to any meal, really capturing the heart of Italian baking in every bite.
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INGREDIENTS
- Butter 1 ¼ cup (265 g) - soft
- Powdered sugar 2 cups (250 g)
- Eggs 14.1 oz (400 g) - (about 7 medium)
- Type 00 flour 1 ¼ cup (150 g)
- Cornstarch ¾ cup (100 g)
- Unsweetened cocoa powder 4 tbsp (20 g)
- Apricot jam to taste
- for the glaze
- Water ½ cup (125 g)
- Fresh liquid cream 4 ½ tbsp (65 g)
- Sugar ¾ cup (150 g)
- Unsweetened cocoa powder 0.6 cup (50 g)
- Gelatin in sheets 2 tsp (10 g)
How to prepare Millerighe Cake
To make the millerighe cake, first, separate the eggs into two different bowls. Then place the softened butter in another bowl, add the sugar 1, and use an electric mixer to beat the ingredients until you obtain a creamy consistency. Continue beating and add the egg yolks one at a time 2, working everything until you get a smooth mixture. At this point, add the cornstarch 3
and the flour 4; using the electric beaters, continue working the mixture until it is homogeneous 5. Pour the egg whites into a bowl and whip them with electric beaters 6
until you get a light and firm mixture 7. Gently fold the whipped egg whites into the batter, mixing from the bottom up 8. Weigh your batter and divide it into two equal parts 9
and add the sifted bitter cocoa to one of the two batters 10. The two batters are ready 11, and you can start baking. Place a 20x20 square ring mold without a bottom on a baking sheet lined with parchment paper, and brush the sides with butter 12.
Pour half of the white batter onto the bottom of the mold, leveling it out to spread it evenly across the surface 13, and bake for 3-4 minutes in a preheated oven with grill mode at 464°F. When the surface is golden and a thin crust has formed, remove from the oven 14, then pour half of the cocoa batter on top 15
level it with a spatula 16 and bake again using the same mode and time. Proceed with the second layer of white batter 17, baking for another 3-4 minutes at 464°F, and finish with the second layer of dark batter 18. This time, switch the oven to static mode and lower the temperature to 356°F for 15 minutes.
Once baking is complete, remove the cake from the oven 19, let it cool slightly, and run a small knife along the inner edge to help release the mold 20. Flip the cake onto a cutting board 21 and let it cool completely.
Trim the edges with a knife 22 and divide the cake into six equal parts, creating strips 23. Use a ruler for precise measurements. Once the strips are cut, assemble them as follows: place a sheet of plastic wrap on the work surface, place the first strip with the striped side facing up, then brush with apricot jam on the top and the right side to adhere the other strips 24
Add another strip next to it, this time with the darker side facing up 25, brush again with jam and adhere another strip with the striped side facing up to alternate the pattern 26. Now repeat the operation to create a second layer of strips. This time start with a dark strip 27, well-brushed, a striped strip in the center
and finish with a white strip 28. The composition is complete; wrap the cake in plastic wrap 29 and let it set in the refrigerator for at least 30 minutes. The cake must be very cold before glazing. Now prepare the glaze: soften the gelatin sheets in cold water 30;
place the cream and water in a saucepan 31, separately mix the sugar with the cocoa 32 and pour it all into the saucepan 33, bring to a boil and let it thicken over medium heat until
the glaze reaches the right consistency. 34. At this point, remove from heat and add the well-drained gelatin 35. Mix well, then pour the glaze into a bowl, cover with plastic wrap 36, let cool, and refrigerate.
When both the base and glaze are cold, you can cover the cake: place the cake on a wire rack, pour the glaze over it using a ladle 37 to completely cover the cake 38. Return the cake to the fridge for at least 20 minutes before serving. Place the cake on a serving platter 39 and serve in slices.