Cakes, Cookies & Muffins, Food
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Milk and Chocolate Layer Cake

milk and chocolate layer cake

If you live in Germany you know “Milchschnitte” which can be bought in every super market and translated as “milk sandwich”. Well, it sounds healther than it is in fact. It is a snack what consists a kind of milk cream between two thin chocolate cake slices. I don’t have to tell you it is full of sugar and saturated fat and of course I loved to eat that when I was a kid. I spent all my money my mother had gave me for the bus buying a five-pack “Milchschnitte” almost every day after school and walked by foot home. My way to school was about 5 km, so it was a 10 km walk for me every day. I guess that was the reason why I didn’t become fat in this time. Probably it is more a nostalgic thing for me, but to be honest, I still like to eat that super fatty and sugary kind of mini cake from time to time, although I know how unhealthy it is.

milk and chocolate layer cake

I want to try to put the flavor of milk, chocolate and a hint of honey into a layer cake, which should still taste decadent but makes me feel much less guilty when eating a slice 😉 Probably you notice summer and holidays are coming here and my current goal is to stay (or rather become) in shape while still eating cake.

milk and chocolate layer cake

Milk and Chocolate Layer Cake
 
Ingredients
sponge cake:
  • 3 eggs, seperated
  • 100 g whole spelt flour
  • 40 g coconut or raw cane sugar
  • 40 g icing sugar
  • 20 g cacao
  • 5 g baking powder
filling:
  • 200 ml milk
  • 125 g whipped cream
  • 45 g high quality honey
  • 1½ tbsp. cornstarch
  • ½ tsp. agar agar
  • 1 pinch of salt
decoration:
  • various berries
  • cherries
Instructions
  1. Preheat oven to 160° C (top and bottom heat).
  2. Line the bottom of a cake tin (Ø 15 cm) with baking paper and wrap cake tin with a bake strip.
  3. Whisk whole spelt flour, 40 g icing sugar, baking powder and cacao.
  4. Beat egg whites with salt by using an electric mixer until it starts geting foamy. While beating add 40 g coconut or raw cane sugar slowly.
  5. Continue to beat egg wihte until it looks glossy and forms peaks.
  6. Add one yolk at a time and continue stirring on low speed until combined, but still fluffy.
  7. Stift flour mixure into eggs and fold in gently with a spatula.
  8. Pour the batter into the cake tin and bake for about 50-55 minutes.
  9. Allow the sponge cool down for about 10-15 minutes.
  10. Run a knife around sides and unmould.
  11. Let cool down completely.
  12. Cut sponge into three layers.
  13. Whip cream untill stiff.
  14. Mix cornstarch with two tbsp. milk.
  15. Mix the rest of the milk with agar agar and milk and bring to a boil over medium heat.
  16. Add cornstarch mixture and keep on strirring constantly.
  17. Cook for about 2-3 minutes over medium heat until mixture thickens. Transfer to a large bowl and stir over a cold water bath to cool down.
  18. Fold in the whipped cream.
  19. Put about 2-3 tbsp. of the frosting in a piping bag for decoration and half the rest.
  20. Spread a half of the frosting over the bottom layer and stack the second layer on top and repeat.
  21. Pipe the rest of the frosting on the top and decorate with fresh berries and cherries.

milk and chocolate layer cake

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