Homemade Milk Slice Cake (Kinder Milch-Schnitte)
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
12 servings
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Course
Dessert
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Cuisine
International
Homemade Milk Slice Cake (Kinder Milch-Schnitte)
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If you love Kinder's Milk Slice Cake, you absolutely have to try this copycat recipe—it's just as good as the real thing!
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Ingredients
For the sponge cake:
- 10 eggs
- 200 g granulated sugar
- 50 ml oil
- 250 g flour
- 60 g cocoa
- 1 tbsp vanilla essence
- 1 sachet baking powder
For the cream:
- 500 g mascarpone
- 300 ml whipping cream
- 150 g sugar
- 1 tbsp vanilla essence
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Instructions
- You will need 2 layers of sponge cake. You can either bake them one at a time or make a thicker cake and cut it into two. I bake each layer separately as I find it difficult to cut them evenly.
- If you also choose to bake the two layers separately, start by mixing together a half measure of the batter ingredients. Mix on low speed at first and gradually increase the speed until you have a smooth mixture.
- Preheat the oven to 180°C/356°F and line a baking sheet with parchment paper. I used a 36x24 cm (14x10 inch) sheet.
- Pour the mixture onto the sheet and bake for 10-12 minutes or until firm.
- Repeat with the second layer. Let them cool.
- While they are cooling, prepare the cream.
- In a bowl, mix the whipping cream, mascarpone, sugar, and vanilla until you get a stiff cream. Be sure to use mascarpone and whipping cream that have been refrigerated for at least 2-3 hours.
- You can now assemble the cake. Spread all the cream on the first layer and cover with the second layer. Then place a plate, tray or a chopping board on top to gently press the cake together.
- Refrigerate for at least 2-3 hours before slicing.
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