Easy German Milk Slice Cake
Ingredients
Biscuit base
- 6 large eggs
- 150 g sugar
- a pinch of salt
- 140 g all-purpose flour
- 1 packet baking powder
- 2 tablespoons unsweetened cocoa powder
Cream and decoration
- 1 vanilla bean
- 200 g quark
- 4 tablespoons powdered sugar
- 800 g heavy cream
- 4 packets whipped cream stabilizer
- 20 chilled milk slice bars
Preparation
Preheat the oven to 180°C top and bottom heat (convection: 160°C)
Line a 26 cm springform pan with parchment paper without greasing
Beat eggs and sugar for at least 5 minutes until thick and creamy
Whisk together flour, baking powder, salt, and cocoa powder
Gently fold the dry ingredients into the batter
Pour the batter into the pan and bake for about 35 minutes
Let the cake cool completely
Run a knife between the cake and the pan edge to loosen, then remove the cake from the pan
Cut the cake horizontally in half
Split the vanilla bean and scrape out the seeds
Mix the vanilla seeds with quark and powdered sugar
Whip the heavy cream with stabilizer until stiff
Fold the whipped cream into the quark mixture until smooth
Place the first cake layer on a cake plate inside a cake ring
Spread half the cream on the layer and smooth the top
Place the second layer on top and press down gently
Chill the cake and the remaining cream for 1.5 hours
Unpack the milk slice bars from the refrigerator
Cut a 2-3 cm wide strip from one side of each bar, measuring against the cake for height
Cut the remaining longer piece of each bar in half lengthwise
Remove the cake ring and cover the sides of the cake with the milk slice strips
Arrange the halved milk slice pieces on top of the cake
Chill the cake for at least 1 hour before serving
