Milk Slice

Milk Slice - a fine and delicious dessert

Who doesn’t remember the moments of indulgence with a sweet and creamy dessert that makes you feel like a child again? The Milk Slice, also known as Milch Schnitte, is a light and elegant cake, perfect for any occasion, whether it’s a birthday, a gathering with friends, or simply a personal treat. This recipe will guide you step by step through the preparation of a cake that will surely impress anyone who tastes it.

Total preparation time: 1 hour and 30 minutes (plus 3-4 hours in the fridge)
Number of servings: 12

Ingredients

For the sponge layers:
- 4 eggs
- 80 g sugar
- 1 vial of vanilla essence
- 2 tablespoons honey
- 2 tablespoons flour
- 2 tablespoons semolina
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- 100 ml oil
- 20 ml milk

For the cream:
- 220 g condensed milk
- 100 ml milk
- 200 ml liquid cream
- 50 g honey
- 10 g gelatin + 5 tablespoons cold water
- 1 vial of vanilla essence

For the glaze:
- 150 g chocolate
- 2-3 tablespoons liquid cream
- 1 tablespoon butter

Preparing the sponge layers

1. Separating the eggs: Start by separating the egg whites from the yolks, an essential step for achieving a fluffy sponge. Make sure the bowl for the egg whites is clean and dry to allow for optimal whipping.

2. Preparing the mixture: In a bowl, mix the yolks with the sugar and vanilla essence until they become a creamy and light-colored mixture. Gradually add the oil, milk, and honey, continuing to mix.

3. The dry mixture: In another bowl, combine the flour, semolina, cocoa, and baking powder. Add the dry mixture to the yolk mixture, mixing well.

4. Whipping the egg whites: Beat the egg whites with a pinch of salt until they form stiff peaks. It is important to beat them until they are firm, so the cake is airy and light.

5. Combining the mixtures: Add the whipped egg whites in 3-4 batches to the yolk mixture, folding gently with a spatula, using an up-and-down motion to avoid losing air from the egg whites.

6. Baking the layers: Divide the mixture in half and line a baking tray (35/25 cm) with parchment paper. Bake each layer in a preheated oven at 180°C for 12-15 minutes or until they spring back when touched. Allow the layers to cool completely on a wire rack.

Preparing the cream

1. Mixing the ingredients: In a bowl, mix the condensed milk with 50 ml of milk, honey, and vanilla essence. This will be the delicious base of your cream.

2. Hydrating the gelatin: Soak the gelatin in cold water for 5 minutes. Once hydrated, melt it in a bain-marie with the remaining milk, being careful not to let it boil.

3. Combining the gelatin: Add the melted gelatin to the condensed milk mixture and mix well to combine.

4. Whipping the cream: In another bowl, whip the liquid cream until it becomes firm. Add the condensed milk mixture over the whipped cream and fold with a spatula, being careful not to lose volume.

5. Chilling the cream: Place the cream in the fridge for about an hour, stirring occasionally to prevent a crust from forming.

Assembling the cake

1. Removing the parchment paper: Carefully peel the parchment paper off each sponge layer, taking care not to tear them.

2. Forming the layers: In a larger tray, place one sponge layer, followed by a generous layer of cream, then cover with the other sponge layer.

3. Final chilling: Refrigerate the cake for 3-4 hours to allow the cream to set and the flavors to meld.

Preparing the glaze

1. Melting the chocolate: In a bowl, melt the chocolate with the liquid cream and butter, mixing well until it becomes a smooth and shiny mixture.

2. Glazing the cake: Pour the glaze over the assembled cake and let it cool and set.

Serving and variations

Once the cake has been refrigerated and the glaze has set, cut it with a sharp knife. You can decorate each slice with fresh fruits, such as raspberries or strawberries, or with a drizzle of caramel sauce for an extra touch of sweetness. It pairs perfectly with a cup of coffee or a fragrant tea.

Useful tips

- For an even richer flavor: You can add a teaspoon of instant coffee to your cream for a deeper aroma.
- Gelatin: Make sure the gelatin is well-hydrated; otherwise, the cream will not set properly.
- Sponge layers: If you want a more sophisticated-looking cake, you can use a knife to cut shapes from the sponge layers.

Nutritional information

A serving of milk slice contains approximately 250 calories, making it a delicious choice for a dessert without feeling too guilty afterward. Due to the ingredients used, the cake contains protein from the eggs and cream, as well as carbohydrates from sugar and flour.

Frequently asked questions

Can I use another type of oil? Yes, you can replace the oil with melted butter or sunflower oil, but make sure it is a neutral oil that will not affect the final flavor.

What can I use instead of condensed milk? If you don’t have condensed milk, you can use a combination of milk and sugar, boiled until thickened, but the final result may vary.

Can the cake be frozen? Yes, the cake can be frozen, but we recommend freezing it without the glaze. Decorate it with glaze after you have thawed it.

In conclusion, the milk slice is a cake that blends tradition with innovation, having a delicious taste and a dreamy texture. Whether you prepare it for a special occasion or simply to treat yourself, the result will surely please everyone. Bon appétit!

 Ingredients: Sponge Cake Layers: 4 eggs 80 g sugar 1 vial vanilla 2 tablespoons honey 2 tablespoons flour 2 tablespoons semolina 2 tablespoons cocoa 1 teaspoon baking powder 100 ml oil 20 ml milk Cream: 220 g condensed milk 100 ml milk 200 ml liquid cream 50 g honey 10 g gelatin + 5 tablespoons cold water 1 vial vanilla essence Glaze: 150 g chocolate 2-3 tablespoons liquid cream 1 tablespoon butter

 Tags:  milk cream cake children