Milk cake slice: the recipe for the fresh and delicious dessert inspired by the famous snacks

How to prepare milk cake

Step 1

Prepare the sponge cake: Separate the egg yolks from the egg whites, collect the latter together with the granulated sugar in a bowl1 and beat them with an electric whisk until stiff.

step 2

Then add the lightly beaten egg yolk2 and mix gently with a spatula.

step 3

Also add the flour sifted with a pinch of yeast and the bitter cocoa powder3.

Step 4

Finish with seed oil4and mix again.

Step 5

Spread the mixture evenly in a 45 x 38 cm rectangular baking pan lined with baking paper5 and place in the oven at 190 °C for 15 minutes.

Step 6

Once the time is up, take the cocoa biscuit out of the oven and place it upside down on a clean sheet of baking paper6, then wrap it in cling film and leave to cool.

Step 7

In the meantime, prepare the filling. Whip the cream in a tall, narrow jug with an electric whisk and put it in the fridge. Soak the gelatine in cold water for about ten minutes, then squeeze it out, add it to the hot condensed milk with the honey and leave to cool. Now pour the condensed milk and cold whipped cream into the glass7, mix carefully from bottom to top with a spatula so that the mixture does not fall apart, and fill the resulting cream into a piping bag.

Step 8

Halve the cookie dough lengthwise and fill the base with the milk cream8.

Step 9

Cover with the second layer of cocoa biscuit9and leave to cool in the fridge for half an hour.

Step 10

After the resting time, cut the milk cake into many 9 x 4 cm rectangles10, bring to the table and serve.