What’s for dessert ?: Gluten free: Mileram cake

January 11, 2020 by No Comments

I make a cake … I’ve heard about it so many times, and I’ve never made or eaten it. Everyone so much someone mentions that she took it or I see a photo on the net, but I don’t react. And so for years. Lately, she is often mentioned by a friend who suffers from phenylketonuria. As she has numerous dietary restrictions due to her illness and it is easier to list which foods she is allowed to eat than which ones she is not allowed, she managed to intrigue me so much for this cake that I decided to make it. Another reason why I decided to make this cake, and that is this beautiful tray she made for me.


  • 250 g Schar mix B flour
  • 12 g baking powder
  • 100 g of sugar
  • 10 g vanilla sugar
  • 80 g of cold butter cut into pieces
  • 1 egg
  • 1 top full spoon of mileram (mileram I take from the amount needed for the cream)

Rub the butter into the flour to get a coarse crumb structure. Add the remaining ingredients and knead the dough. Roll out the dough immediately on baking paper. Coat a 26 cm diameter cake tin with butter and flour, then line the bottom and sides of the tin with dough. Cut the excess dough along the edge and place in the fridge while you prepare the filling.


  • 600 ml of milk
  • 2 vanilla puddings
  • 200 g of sugar
  • 800 g milerama
  • 500 g of frozen forest fruits
  • 50 g powdered sugar

Stir the pudding powder and sugar into 100 ml of milk. Boil the remaining milk and cook the pudding in it, stirring constantly. When the pudding thickens, remove from the heat and stir in the mileram immediately. Immediately place the cream on the dough that has cooled in the fridge. Mix the frozen berries with powdered sugar and spread on the cream. Bake for 60-70 minutes in an oven preheated to 170 ° C. When you take the cake out of the oven, the filling will shake in the middle as if it is not baked, but it will shrink when cooled. Allow the cake to cool to room temperature then place in the fridge overnight.


  • 200 ml of sweet cream
  • 2 tablespoons sugar

Mix the sweet cream with the addition of sugar into the whipped cream and decorate the cooled cake.

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