Milk Cuts

5 from 6 votes
Prep Time 20 mins
Cook Time 10 mins
Rest Time 24 mins
Total Time 54 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 387 kcal



  • 3 Pc. Eggs
  • 70 g Sugar
  • 1 packet Vanilla sugar
  • 60 g Flour
  • 1 Teaspoon (level) Baking powder
  • 20 g Food starch
  • 2 tbsp Unsweetened cocoa


  • 1 bottle Rama Cremefine for whipping
  • 1 pack Buko Skyr
  • 2 tbsp Sugar
  • 1 packet Vanilla sugar
  • 1 tbsp Lemon juice
  • 2 Caps Rum


The floor

  • Sieve the flour, cornstarch, baking powder and cocoa and mix. Separate eggs. Beat the egg white into the egg whites and, when it is almost stiff, pour in the sugar and vanilla sugar. Continue whipping until the sugar is dissolved. Stir the 3 egg yolks into the egg whites. Then fold in the cocoa-flour mixture (not all at once, always gradually)
  • Line a baking sheet or baking tin with baking paper and spread the batter on it. (even and rectangular).
  • Bake at 180-200 degrees (my oven is older, I set it to 200 degrees) for 10 minutes. Let cool on a wire rack. Peel cold from the baking paper and cut in half (so we have a base and a lid)
  • Place a rectangular cake ring around the base. Drizzle a cap of rum over the bottom and lid.

The creme

  • Mix the cream cheese (I took the Buko Skyr. You can also use other manufacturers) with the sugar and lemon juice.
  • Whip Rama Cremefine with vanilla sugar and fold into the cream cheese mixture. Spread the cream on the bottom and place the lid on it and press it down.
  • In the refrigerator for at least one night. The cocoa base is getting softer every day. You can also put it in the refrigerator for 2-3 days. Then it's perfect.


Serving: 100gCalories: 387kcalCarbohydrates: 84gProtein: 4gFat: 3.4g
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Written by John Myers

Professional Chef with 25 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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