Vanilla No-Bake Cake

Instructions

1. 1

   In a medium saucepan, combine milk, cream of tartar, and baking soda. Heat over low heat, whisking constantly, until the mixture comes to a simmer.

   Tip: Be careful not to let the mixture boil.

2. 2

   In a large mixing bowl, combine flour, sugar, and salt. Stir to combine.

3. 3

   In a separate bowl, whisk together butter, eggs, and vanilla extract until light and fluffy.

   Tip: Make sure to scrape down the sides of the bowl for an even consistency.

4. 4

   Gradually add the dry ingredients to the wet ingredients and mix until well combined.

   Tip: Use an electric mixer on low speed for about 2 minutes, until the batter is smooth.

5. 5

   Remove the saucepan from the heat and let it cool slightly.

   Tip: Let it cool for about 5 minutes, until the mixture has cooled down to room temperature.

6. 6

   Add the gelatin to the cooled milk mixture and stir until dissolved.

   Tip: Let it sit for about 5 minutes, until the gelatin has fully dissolved.

7. 7

   Pour the gelatin mixture into the mixing bowl with the batter and mix until well combined.

   Tip: Use an electric mixer on low speed for about 2 minutes, until the batter is smooth.

8. 8

   Pour the batter into a greased and floured 20cm round cake pan.

   Tip: Smooth the top of the batter with a spatula.

9. 9

   Refrigerate the cake for at least 4 hours, or until set.

   Tip: You can also let it set overnight, for a more intense flavor.

10. 10

    Dust the cake with confectioner's sugar and sprinkle with chopped almonds before serving.

    Tip: You can also top with whipped cream, if desired.