In the Kitchen
Momofuku recipe

In the Kitchen with Christina Tosi

Momofuku Milk Bar HQ, Brooklyn.

By: Emily Ramshaw
Photography: Jake Rosenberg
Layer 1: The Bottom


Put a piece of parchment or a silpat on the counter. Invert the cake onto it and peel off the parchment or silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 cake layers. The remaining cake “scrap” will come together to make the bottom layer of the cake. 


Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a silpat. Use 1 strip of acetate to line the inside of the cake ring.


Put the cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.


Dunk a pastry brush in the lemon juice and give the layer of cake a good, healthy bath of half of the juice.


Use the back of a spoon to spread the pickled strawberry jam in an even layer over the cake.


Sprinkle half of the milk crumbs evenly over the pickled strawberry jam. Use the back of your hand to anchor them in place.


Use the back of a spoon to spread one-half of the lemon cheesecake as evenly as possible over the crumbs.

Layer 2: The Middle


With your index finger,gently tuck the second strip of acetate between the cake ring and the top ¼inch of the first strip of acetate, so that you have a clear ring of acetate 5to 6 inches tall – high enough to support the height of the finished cake. seta cake round on top of the lemon cheesecake, and repeat the process for layer 1(if 1 of your 2 cake rounds is jankier than the other, use it here in themiddle and save the prettier one for the top).

Layer 3: The Top


Nestle the remaining cake round into the frosting. Cover the top of the cake with the pickled strawberry frosting. Give it volume and swirls, or do as we do and opt for a perfectly flat top. Garnish the frosting with the remaining milk crumbs.


Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks.


At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days).


 Slice the cake into wedges and serve.

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