Milk slice
Not just for children: we think this delicious milk slice cake tastes even better than the original! The moist chocolate bases are filled with a delicious vanilla cream.
INGREDIENTS (For 12 pieces)
FOR THE CHOCOLATE BASES
3 eggs (size M)
70 g sugar
1 packet of vanilla sugar
50 g wheat flour (type 405)
25 g cornstarch
1 tbsp baking cocoa
½ tsp baking powder
1 shot of mineral water (carbonated)
FOR THE MILK CREAM
400 g cream
30 g icing sugar
1 tsp vanilla extract
4 tsp cream stiffener
INGREDIENTS
Step 1
For the chocolate bases, preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line two baking trays (38 x 45 cm) with baking paper. Beat the eggs and sugar for at least 4 minutes until they form a light, stable cream.
Step 2
Mix and sieve all the dry ingredients and add to the egg mixture in 3 portions and fold in carefully. Finally, stir in the mineral water briefly until the dough has just come together.
Step 3
Spread the dough evenly over both trays and smooth it out. Bake the bases one after the other in the preheated oven (or at the same time if using convection) for approx. 10-15 minutes each. Always keep an eye on the oven so that the chocolate base does not bake for too long and become dry. Use the toothpick test to check when the bases are baked through and take them out of the oven straight away.
Step 4
Let both bases cool down completely and cut off any dry edges if necessary. For the milk cream, whip the cold whipped cream (preferably straight from the fridge) with cream stiffener, stir in vanilla extract and powdered sugar. Spread the cream evenly over a chocolate base and smooth it out.
