Milch Schnitte (Chocolate Cake with Milk Filling)

Milch Schnitte (Chocolate Cake with Milk Filling)

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I saw this recipe and it looked so good I just had to make it. I recommend this cake with all my heart, it turned out so good that I had to make it again the next day.


Makes: 6 pieces

  • Cake
  • 4 eggs, separated
  • 80g caster sugar
  • 1 tablespoon vanilla sugar
  • 2 tablespoons plain flour
  • 2 tablespoons semolina
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 20ml milk
  • 100ml sunflower oil
  • 2 tablespoons honey
  • 1 pinch salt
  • Milk Filling
  • 200g condensed milk
  • 100ml milk
  • 6g gelatine powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 200ml thickened cream

Preparation:20min  ›  Cook:15min  ›  Extra time:3hours cooling  ›  Ready in:3hours35min 

  1. Cake: Preheat the oven to 160 degrees C. Grease and line two Swiss roll tins with baking paper.
  2. In a mixing bowl, combine the egg yolks with the caster sugar and vanilla sugar then whisk until pale and creamy.
  3. In a separate bowl mix the flour, semolina, cocoa powder and baking powder.
  4. To the egg yolk mixture add the milk, oil and honey then sift in the flour mixture gradually until smooth.
  5. Beat the egg whites with a pinch of salt until stiff peaks form, then fold in to the cake mixture. Divide the mixture between the two cake tins.
  6. Bake in the preheated oven for 15 minutes or until a skewer inserted into the centre comes out clean and the cake is springy to the touch. Allow to cool completely.
  7. Milk Filling: In a bowl mix the condensed milk with 50ml of the milk.
  8. Put the rest of the milk in a saucepan and add the gelatine powder, stirring to dissolve over a low heat, then add to the condensed milk. Mix in the honey and vanilla extract.
  9. In a bowl, whisk the cream until thick then add to the rest of the ingredients. Put the cream in the fridge for 30 minutes.
  10. To Assemble: Once the cakes are cool, spread the milk filling over one of the cakes then very carefully add the second cake layer, using the baking paper to help you lift it out of the tin and lay it on top.
  11. Put the cake in the fridge for at least 2 to 3 hours. Cut it into rectangles and it's ready to serve.

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