German Chocolate Milk Slice Cake
Ingredients
Chocolate bases
- 3 large eggs
- 70 g granulated sugar
- 1 packet vanilla sugar
- 50 g all-purpose flour
- 25 g cornstarch
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 splash sparkling water
Milk cream
- 400 g heavy cream, cold
- 30 g powdered sugar
- 1 teaspoon vanilla extract
- 4 teaspoons whipped cream stabilizer
Preparation
Preheat the oven to 180°C (356°F) conventional or 160°C (320°F) convection. Line two baking sheets (38 x 45 cm) with parchment paper. Beat the eggs with the sugar for at least 4 minutes until a light, stable cream forms.
Mix and sift all dry ingredients, then add to the egg mixture in three portions, folding gently. Finally, stir in the sparkling water briefly until the batter just comes together.
Evenly spread the batter onto both baking sheets and smooth. Bake the layers one after the other (if using convection, you can bake simultaneously) for about 10-15 minutes each. Always keep an eye on the oven so that the chocolate layer does not bake too long and becomes dry. Check with a toothpick when the layers are done and remove from the oven immediately.
Let both layers cool completely and trim dry edges if necessary. For the milk cream, whip the cold heavy cream (preferably straight from the refrigerator) with whipped cream stabilizer, then mix in the vanilla extract and powdered sugar. Evenly spread the cream on one chocolate base.
Place the second chocolate base on top of the cream layer.
Chill the cake in the refrigerator for at least 2 hours to set.
Cut into 12 pieces and serve.
Notes
Not just for kids: this fine milk slice cake tastes even better than the original!
