Milk Slice Cake

Milch Schnitte Cake: A Homemade Delight with Fluffy Cocoa Base and Fine Milk Cream

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 1 hour and 30 minutes
Number of servings: 12

Milch Schnitte cake is a perfect choice for dessert lovers, bringing together a fluffy cocoa base and a fine milk cream, ideal for delighting both adults and children. This simple yet impressive recipe is sure to become a favorite in your family.

Ingredients

*For the base:*
- 8 eggs
- 4 tablespoons water
- 2 tablespoons oil
- 12 tablespoons sugar
- 11 tablespoons flour
- 3 tablespoons cocoa
- 1 packet baking powder

*For the cream:*
- 200 ml whipped cream
- 175 g condensed milk
- 100 ml milk
- 6 g gelatin
- 1-2 tablespoons honey
- vanilla essence

*For the burnt sugar syrup:*
- 8 tablespoons sugar
- 2 cups water
- vanilla sugar
- rum essence

*For the chocolate glaze:*
- 2 chocolates (preferably with high cocoa content)
- 75 ml liquid cream

Instructions

1. Preparing the base:

Start by separating the eggs. In a large bowl, beat the egg yolks with sugar, water, and oil using a mixer until you achieve a smooth and fluffy mixture. This step is essential for aerating the base, making it light and fluffy.

In another bowl, beat the egg whites until they form stiff peaks. It is important to have a clean and dry bowl to achieve stable foam.

Mix the flour, baking powder, and cocoa. Add the flour mixture to the egg yolks and gently fold in the beaten egg whites with a spatula. This will help retain the air in the egg whites, contributing to a light texture.

Pour the mixture into a baking tray lined with parchment paper and bake in a preheated oven at 180°C for 25 minutes. Check if the base is baked by inserting a toothpick in the center; it should come out clean. After baking, let the base cool completely.

2. Preparing the burnt sugar syrup:

In a saucepan, combine the sugar, essence, and two cups of water. Cook over medium heat until the sugar is completely dissolved. This syrup will add moisture and flavor to the base.

3. Preparing the cream:

Soak the gelatin in cold water. In a bowl, mix the condensed milk with 50 ml of milk, and melt the gelatin in a water bath with 50 ml of warm milk. Once melted, add the gelatin to the condensed milk mixture. Add honey and vanilla essence.

Whip the cream until it becomes firm, then fold it into the milk cream. Let the cream chill for 30-40 minutes, stirring occasionally, until it holds its shape but does not become solid.

4. Assembling the cake:

Once the base has cooled, cut it into two equal parts. The burnt sugar syrup will be used to soak each half of the base well. This step is crucial to ensure a soft and moist texture for the cake.

Spread the cream evenly between the two bases and on top of the cake.

5. Preparing the chocolate glaze:

In a water bath, melt the chocolate together with the liquid cream, stirring constantly until it becomes a smooth mixture. Let it cool slightly, then pour the glaze over the cake, covering it evenly.

6. Serving and variations:

Let the cake chill in the refrigerator for a few hours, ideally overnight, to allow the flavors to meld. Serve the Milch Schnitte cake cut into squares, possibly with a dollop of whipped cream or fresh fruit for a touch of freshness.

For a more exotic variation, you can add a layer of berries between the base and cream or use white chocolate for the glaze. This cake promises to be a quick and delicious dessert, perfect for any occasion!