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Milk cake

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Ingredients for 12 servings:

  • 7 eggs
  • 280 g hazelnuts, ground
  • 210 g sugar
  • 2 bars of chocolate (Milka whole milk, no other)
  • 500 ml whipped cream
  • 1 pack of cream stiffener
  • banana(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Beat the egg yolks and sugar until frothy. Make stiff peaks from the egg whites and fold in. Fold in the nuts. Pour the mixture into a springform pan and bake on the middle rack at 175°C for approx. 40-45 minutes. Once cooled, halve the bananas lengthwise and place them on the baked base. Melt the chocolate in a bain-marie and stir in 125ml of the unwhipped cream until smooth. Pour the melted chocolate over the bananas and refrigerate for approx. 2 hours (preferably overnight). Whip the remaining cream and cream stiffener and spread on the cake. Decorate with chocolate shavings, bark chocolate, or cocoa, if desired. Tastes simply divine!!!

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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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