Milk slice cake
INGREDIENTS
SPONGE CAKE
6 eggs (size M)150 g sugar1 pinch of salt140 g wheat flour (type 405)1 pack of baking powder2 tbsp baking cocoa
CREAM & DECORATION
1 vanilla pod200 g sour cream4 tbsp icing sugar800 g cream4 packs of whipped cream stiffener20 chilled milk slices
PREPARATION
Step 1 : Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper, do not grease it! Beat the eggs and sugar for at least 5 minutes with the whisk of the mixer until thick and creamy. Mix the flour with the baking powder, salt and baking cocoa and gradually fold it into the dough using a spatula.
Step 2 : Pour the sponge cake mixture into the baking pan and bake in the preheated oven for approx. 35 minutes. Allow the sponge cake base to cool well. Run a knife between the dough and the edge of the baking pan and carefully loosen the sponge cake. Remove the sponge cake from the pan and halve it horizontally.
Step 3 : For the cream, score the vanilla pod and scrape it out. Mix the vanilla pulp with the sour cream and icing sugar. Beat the cream from the fridge with the cream stiffener for several minutes until the cream becomes stiff. Fold the cream into the sour cream cream until the cream is even.
4th step : Place the first sponge cake on a cake plate and clamp it into a cake ring. Put half of the cream on the sponge cake and smooth it out. Place the second layer on top and press down lightly. Chill the cake and the rest of the cream for about 1.5 hours.
