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Homemade Milk Slice Cake (Kinder Milch-Schnitte)
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!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 35 mins
Servings: 12 servings
Course:
Dessert
Cuisine:
International
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
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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