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Milk cake

updated

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Ingredients for 1 servings:

  • 4 bars of chocolate, Milka Noisette
  • 4 cups of cream
  • 4 bags of cream stiffener
  • 1 cake base (Vienna light or dark)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Heat the cream in a saucepan and melt the chocolate in it. Refrigerate for 2 hours, then add the cream stiffener and whip with a mixer. Pour the Milka cream between the layers and spread it around the edges. Decorate to taste. You can, of course, also bake your own sponge cake base.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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