Milk slice cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 1 ½ tbsp vanilla sugar
• 167 g powdered sugar
• 80 ml oil
• 133 ml water
• 33 g cocoa powder
• 33 g cornstarch
• ½ pack of baking powder
• 133 g flour
• 6 m.-sized eggs
• 2 tbsp vanilla sugar
• 250 g powdered sugar
• 125 ml oil
• 200 ml water
• 50 g cocoa powder
• 50 g cornstarch
• 1 packet of baking powder
• 200 g flour
• 2 tbsp powdered sugar
• 600 ml cream
• 600 g cream cheese
• 4 tbsp honey
• 2 tbsp lemon juice
• Vanilla flavor

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 15 minutes

Wrap cake, for 16 pieces

Base and lid: Beat the eggs and sugar until frothy. Mix the remaining dry ingredients together and add them alternately to the egg and sugar mixture with the water and oil. Pour the batter into a springform pan and bake in a preheated oven at 180°C (top and bottom heat) for 20 minutes. Sponge strips: Prepare the sponge cake batter as above. Divide between two baking sheets and bake at approx. 200°C (top and bottom heat) for 10-15 minutes. Test each with a skewer if it is cooked through. Allow all the sponge cakes to cool, then divide the round sponge cake into two layers. Filling: Mix all ingredients together except the cream. Whip the cream separately until stiff and fold into the mixture. Cut the sponge cake on the baking sheets into approximately 7 cm wide strips and then spread with approximately half of the filling. Now cut the cuts again with a knife. If necessary, the strips can be cut in half lengthwise to make them easier to handle. Roll up the first strip and place it in the center of the 24cm cake base. Place all the remaining strips around the outside until you reach the edge of the base. If you can’t quite reach it, simply trim off the excess. Place a cake ring around it and tighten it. Weigh down the top of the cake and then refrigerate for at least 3 hours. Place the second half of the sponge cake on top (adjust the size if necessary) and spread with the remaining cream. Now decorate as desired, and the cake is ready. It should taste like a Milchschnitt (milk slice).