Milk Slice Cake, Version Two

Ingredients

For the layers

• 8 eggs
• 100 g sugar
• 100 ml milk
• 100 ml oil
• 100 g honey
• 100 g flour
• 50 g dark cocoa
• 5 g baking powder
• 50 g semolina

For the cream

• 10 g gelatin granules
• 2 tablespoons cold water
• 300 ml whipping cream (at least 30% fat)
• 300 ml condensed milk
• 1 vial vanilla essence (2 ml)
• 2 tablespoons honey

Preparation

1. Heat the oven to 180°C and line the oven tray with parchment paper. 2. Separate the eggs. Beat the yolks with the sugar until pale and creamy, then mix in the milk, oil and honey. 3. Sift the flour, cocoa and baking powder. Mix them and the semolina into the yolk mixture, then fold in the egg whites, beaten to stiff peaks. 4. Divide the mixture in two. Bake the layers one at a time for 20 minutes each at 180°C, until the surface is set. Peel each layer off the parchment paper, transfer it to a clean sheet and leave it to cool for 60 minutes. 5. Soak the gelatin in 2 tablespoons of cold water for 5 minutes. Heat it over low heat for 2 minutes until liquid, without letting it boil. 6. Whip the cream to stiff peaks. Add the condensed milk at room temperature, the vanilla and the honey, mix, then quickly fold in the cooled gelatin. 7. Line the oven tray with plastic wrap or parchment paper. Set one layer in the tray, spread the cream over it and cover with the second layer. Refrigerate the cake for 8 hours, until the next day.