The milk slice cake is an irresistible chocolate cake filled with paradise cream, easy to make and very delicious.
A quick bake for a thin base, to be divided in two, filled with a generous layer of no-bake milk cream that captivates both young and old, perfect for any occasion. If you are looking for an egg-free version, try the Cocoa Cake with Paradise Cream 😉
Read on to find out how to make the milk slice cake with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8 – 10 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 6 eggs
- 1 1/4 cups flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 1/4 cups whipping cream
- 3.2 oz condensed milk (click for the SUPER EASY recipe to make it at home)
- 1 tbsp honey
Preparation of the Milk Slice Cake
Separate the yolks from the whites, collecting them in two different bowls.
Using an electric whisk, beat the egg whites until stiff and set aside.
Add the sugar to the yolks and beat them with the electric whisk as well, until you obtain a light and fluffy mixture.
Add the stiff egg whites and incorporate them with a spatula using gentle movements from the bottom up, until you have a homogeneous mixture.Finally, add the sifted flour and unsweetened cocoa powder, little by little, incorporating them always with the spatula and in the same way.
Line a rectangular baking tray about 14 x 11 inches with parchment paper and pour the prepared mixture, leveling it.
Bake in a preheated static oven at 392°F for ten to twelve minutes (do the toothpick test to check the cooking; it should come out dry).
Remove from the oven and, with the help of the parchment paper, flip the cake onto a clean cloth dusted with some sugar.
Using a damp brush, moisten the parchment paper on top and gently remove it, then replace it with a new sheet of parchment paper and let it cool completely.Meanwhile, prepare the filling by whipping the well-chilled cream from the refrigerator until stiff.
Add the condensed milk and honey without stopping to whip, until you have a thick, homogeneous, and compact cream. Let it rest in the refrigerator until ready to use.Once the cake has cooled, cut it in half, so you have two rectangles about 7 inches x 11.
Fill one of the rectangles with the cream and cover the filling with the second rectangle.
Let your milk slice cake rest in the refrigerator for at least an hour before serving.
Notes
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Questions and Answers
How do you store the milk slice cake?
Store your cake in the refrigerator, well-covered with a cake dome.
