Milk Slice

For the milk slice, beat the eggs and egg yolks in a bowl until the volume has tripled. Preheat the oven to 180 degrees convection.

Combine the sugar and vanilla sugar and stir into the egg mixture. Mix everything until the sugar is completely dissolved.

Mix cocoa powder, wheat flour and the baking powder and sift into the egg mixture, fold everything in and place on a well-greased baking tray. Bake for 12 – 15 minutes.

After baking, remove the sponge cake from the baking tray while it is still hot. To do this, place baking paper on the still hot base and place a second baking tray or the grease pan on top.

Then turn the trays over so that the hot tray is on top. Remove the top tray and let the dough cool.

In the meantime, mix the whipped cream with the syrup and gradually stir in the instant gelatin so that everything is perfectly mixed. Whip the cream until stiff.

Cut off the dry edges of the sponge cake base and then divide it in half. Spread about 90% of the stiffly whipped cream on one layer and then cover with the second layer.

Fill in any gaps around the edges with the remaining 10% whipped cream. Then chill the milk slice for at least 3 hours and then cut into any shapes.

Preparation Tip:

Prepare the cream for the milk slice also once with a different syrup. If possible, use bar syrup, i.e. syrup that is used for mixing cocktails, as these have a higher concentration of flavors.

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