milk slice
Delicious Milch Schnitte Recipe
Discover the magic of a cake that combines the delicate taste of milk with a fluffy base, called Milch Schnitte or milk slices. This recipe is perfect for special moments or to pamper your loved ones with a simple yet sophisticated dessert. In a world full of recipes, Milch Schnitte stands out with its airy texture and delicious cream, quickly becoming a favorite in any household.
Preparation time: 30 minutes
Baking time: 12-13 minutes
Total time: 2 hours (including cooling)
Number of servings: 12 servings
Necessary ingredients
*For the base:*
- 4 eggs
- 3-4 tablespoons of sugar
- 1 packet of vanilla sugar
- 2 tablespoons of cocoa
- 2 tablespoons of semolina
- 2 tablespoons of flour
- 1 teaspoon of baking powder
- 1 tablespoon of honey
- 4 tablespoons of oil
- 2-3 tablespoons of milk
*For the cream:*
- 200 ml of sweetened condensed milk
- 200 ml of whipped cream (or plant-based whipped cream)
- 1 packet of gelatin
- 100 ml of milk
- 2 packets of vanilla sugar
- 1 tablespoon of honey (optional)
Step by step: Preparing the base
1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential to ensure that no yolks get into the egg whites, as this will prevent the egg whites from whipping properly and becoming fluffy.
2. Mixing the yolks: In a bowl, mix the yolks with the sugar and vanilla sugar until the mixture becomes light in color and fluffy. Gradually add the milk while continuously mixing.
3. Incorporating dry ingredients: Sift the flour, semolina, cocoa, and baking powder into the yolk mixture, adding each ingredient one at a time and mixing gently to avoid lumps.
4. Beating the egg whites: In another bowl, beat the egg whites until they become firm and glossy. This is the key to achieving a fluffy base.
5. Combining the egg whites with the mixture: Carefully fold the beaten egg whites into the yolk mixture using a spatula, so as not to lose the air in the mixture.
6. Adding oil and honey: Incorporate the oil and honey into the mixture, mixing gently.
7. Baking the base: Line a 34/30 cm baking tray with parchment paper and pour in the mixture. Bake in a preheated oven at 180°C for 12-13 minutes or until the base is elastic to the touch.
Step by step: Preparing the cream
1. Preparing the gelatin: In a small bowl, add the gelatin and soak it in two tablespoons of water for 2 minutes. Then, dissolve the gelatin over a water bath in the remaining milk.
2. Whipping the cream: In a separate bowl, whip the cream until it becomes firm. Make sure the bowl is cold to help the cream whip well.
3. Combining the ingredients: In another bowl, mix the condensed milk with 50 ml of milk. Then add the dissolved gelatin and mix well.
4. Incorporating the whipped cream: Add the whipped cream to the condensed milk mixture, along with the vanilla sugar and honey (if desired). Fold gently with a spatula until well combined.
5. Chilling the cream: Let the cream chill in the refrigerator for 30 minutes or until it starts to set.
Assembling the cake
1. Cutting the base: Once the base has cooled, cut it in half lengthwise or, if you prefer, bake two separate bases.
2. Filling with cream: Place one base on a serving platter, add half of the prepared cream, and level it with a spatula. Place the second base on top and repeat the process with the remaining cream.
3. Final chilling: Place the cake in the refrigerator for at least two hours to set well.
Serving suggestions
Milch Schnitte is wonderful served plain, but you can decorate it with chocolate sauce or fresh fruit. Additionally, a dollop of whipped cream on top will give it an elegant look and enhance the flavor.
Personalized cream variant
For a lighter cream variant, replace the condensed milk with 150 ml of sour cream and 50 ml of milk, sweetening to taste. This will provide an airy texture that will pleasantly surprise.
Useful tips and tricks
- For a fluffier base: Ensure that the egg whites are beaten well until firm.
- Checking for doneness: To check if the base is baked, use a toothpick; if it comes out clean, the base is ready.
- Customizing the flavor: You can add almond or orange extract to the cream for a unique aromatic touch.
Nutritional information (per serving, estimated)
- Calories: 250 kcal
- Fat: 15g
- Carbohydrates: 30g
- Protein: 4g
Frequently asked questions
1. Can I use another type of milk?
Yes, you can use almond or soy milk for a lactose-free version.
2. How can I store the cake?
Milch Schnitte keeps well in the refrigerator, covered, for 3-4 days.
3. Can the cake be frozen?
It is recommended not to freeze the assembled cake, but you can freeze the base and cream separately.
Now that you have all the necessary details, you are ready to make a delicious cake that will delight everyone! Enjoy every slice of Milch Schnitte and share the joy of cooking with your loved ones. Bon appétit!
Ingredients: for the base 4 eggs 3-4 tablespoons sugar vanilla sugar 2 tablespoons cocoa 2 tablespoons semolina 2 tablespoons flour 1 teaspoon baking powder 1 tablespoon honey 4 tablespoons oil 2-3 tablespoons milkfor the cream 200 ml sweetened condensed milk 200 ml whipped cream one packet gelatin 100 ml milk 2 packets vanilla sugar 1 tablespoon honey(I say.. better not. the condensed milk + vegetable whipped cream is sweet enough)
