Milk slice cake
We’ll show you step by step how you can make this creamy, delicious milk slice cake with sour cream filling yourself.
INGREDIENTS
BISCUIT BASE
6 eggs (size M)
150g sugar
1 pinch of salt
140 g wheat flour (Type 405)
1 pack of baking powder
2 tbsp baking cocoa
CREAM & DECORATION
1 vanilla bean
200 g sour cream
4 tbsp powdered sugar
800 g cream
4 packs of cream stiffener
20 chilled milk slices
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper, do not grease it! Beat the eggs with the sugar for at least 5 minutes using the whisk of the mixer until thick and creamy. Mix the flour with baking powder, salt and baking cocoa and gradually fold it carefully into the dough using a spatula.
2nd step
Pour the sponge cake dough into the baking tin and bake in the preheated oven for approx. 35 minutes. Allow the sponge cake to cool thoroughly. Run a knife between the dough and the edge of the baking pan and carefully loosen the sponge cake. Take the sponge cake out of the mold and cut it in half horizontally.
3rd step
For the cream, score the vanilla pod and scrape it out. Mix the vanilla pulp with the sour cream and powdered sugar. Beat the cream from the refrigerator with the cream stiffener for several minutes until the cream becomes stiff. Fold the cream into the sour cream until the cream is even.
4th step
Place the first sponge cake base on a cake plate and clamp it in a cake ring. Pour half of the cream onto the sponge cake base and smooth it out. Place the second base on top and press down lightly. Refrigerate the cake and remaining cream for approx. 1.5 hours.
5th step
Unpack the milk slices from the refrigerator, cut off a strip 2-3 cm wide on one side (it’s best to measure how high the milk slice strips need to be on the cake). Halve the remaining, longer slice of milk cut lengthways.
