Milk sandwich cake recipe

Recipe for a delicious chocolate cake layered with cream with powdered milk and jam.

4 z 4 ocen

Prep Time 1

Cook Time 30

Total Time 2 30

Course Cakes

Servings 24

Calories 340 kcal

Mix the egg whites with sugar until they are thick, fluffy, and white.
4 egg whites, 100 g sugar
Meanwhile, sift the flour, cocoa, and potato starch through a sieve.
100 g flour, 2 tablespoons cocoa, 2 tablespoons potato starch
Add the egg yolks to the beaten egg whites and gently mix.
4 egg yolks
Pour in the dry ingredients and mix very gently.
Line the baking pan with baking paper and pour in the batter - level the surface.
Bake at 180 degrees (top-bottom mode) for about 20-30 minutes - until a dry stick comes out clean.
After baking, cool the cake, then cut it into two flat layers.

In a saucepan, heat the milk together with sugar - until the sugar dissolves. Cool to room temperature.
0.5 cup milk, 50 g sugar
Transfer the soft butter to a large bowl and mix until it becomes fluffy and white.
200 g butter
Add the milk with sugar to the butter, alternating with powdered milk.
220 g powdered milk
In the baking pan, place one of the cake layers - soak it if you like (I soaked the cake with water with added sugar and a little lemon juice).
Spread all the cream in an even layer.
Spread the Stovit jam over the cream and gently smooth it out.
1 jar jam
Cover the whole with the second layer and soak it too.

In a saucepan, heat the heavy cream, when hot add the broken chocolate.
100 ml heavy cream, 100 g dark chocolate
Mix thoroughly - until dissolved.
Add honey and mix thoroughly.
1 tablespoon honey
Spread the glaze over the top of the cake.
Refrigerate the whole for about an hour.

Servings: 100gCalories: 340kcalCarbohydrates: 35gProtein: 14gFat: 15g

Keyword milk sandwich cake, powdered milk cake

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