Milk slices

Ingredients for 1 servings:

• 3 large eggs
• 3 tbsp water, hot
• 150 g sugar
• 2 packets of vanilla sugar
• 100 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 1 cup sour cream, 200 g
• 2 cups of whipped cream, 200 g each
• 2 packs of cream stiffener
• 12 pieces of confectionery (Milk Slices)
• some butter for greasing

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Sheet cake. A milk slice cake just as you’d imagine it!

Beat the eggs and hot water with a hand mixer on high speed for one minute until frothy. Mix the sugar and vanilla sugar and gradually add them over one minute, then beat for another two minutes. Mix the flour, starch, and baking powder. Sift half of this over the egg mixture and mix briefly on the lowest speed. Mix in the rest of the mixture in the same way. Spread the batter into a 40 x 25 cm baking pan with raised edges (greased and lined with baking paper). Place the pan in the oven and bake the sponge cake immediately. Bake at 180°C (preheated) for 10-15 minutes at fan speed. Turn the sponge cake out onto a surface, such as a baking tray lined with baking paper, and carefully peel off the baking paper. Let the dough cool and, if you have one, frame it using a square baking frame. It’s just easier with an edge; if you don’t have one, you’ll just have to be more careful when spreading the cream onto the dough. While the sponge cake is baking and cooling, carefully separate the top and bottom halves of the Milchschnitte from the Milchschnitte cream, using a knife to do the best job. Empty the Milchschnitte cream into a bowl and set the Milchschnitte lids aside. Add the sour cream to the Milchschnitte cream and briefly mix with a hand mixer on the lowest speed. Beat the cream with the vanilla sugar for 20-30 seconds, then add the two sachets of cream stiffener and whip the cream until stiff peaks form. Fold the cream into the Milchschnitte sour cream cream. Spread the entire cream evenly over the cooled sponge cake base. Place the Milchschnitte lids close together on the cream and press down lightly. Chill the cake for at least two hours. If there was a baking edge around the cake, cut around it once and carefully remove it.