Homemade Milk Slice Cake (Kinder Milch-Schnitte)
If you’ve ever savored a Kinder Milch-Schnitte, you know the delightful combination of rich chocolate cake layers and creamy filling that makes this treat so beloved. This Homemade Milk Slice Cake (Kinder Milch-Schnitte) recipe captures all that nostalgia while allowing you to enjoy it fresh from your kitchen. With a tender cocoa sponge and a luscious mascarpone cream filling, this cake is perfect for birthdays, parties, or just a sweet afternoon treat. Let’s dive into the details of making this decadent dessert!
Why This Recipe is a Keeper
This Homemade Milk Slice Cake (Kinder Milch-Schnitte) is a keeper for many reasons. Firstly, it’s incredibly simple to make, with straightforward ingredients and steps that even a novice baker can tackle. Moreover, it’s versatile; you can customize the filling or even add layers of fruit for a fresh twist. The combination of the moist chocolate cake and the creamy filling creates a delightful texture that will impress anyone who takes a bite. Plus, making it at home means you can control the quality of the ingredients, ensuring a delicious result every time.
What Goes Into Homemade Milk Slice Cake (Kinder Milch-Schnitte)
Creating this delightful cake requires a few key ingredients. Here’s what you’ll need:
- 10 eggs – These provide structure and moisture to the cake.
- 200g granulated sugar – Sweetness for the cake and the filling.
- 50ml oil – Adds moisture and richness.
- 250g flour – The base for our cake structure.
- 60g cocoa powder – For that rich chocolate flavor.
- 1 tbsp vanilla essence – Enhances the overall flavor.
- 1 sachet baking powder – Helps the cake rise beautifully.
- 500g mascarpone – A creamy filling that’s rich and delicious.
- 300ml whipping cream – For a light and airy texture in the filling.
- 150g sugar – Sweetening the mascarpone filling.
- 1 tbsp vanilla essence – To flavor the cream filling.
Cook’s Kit
Before you start baking your Homemade Milk Slice Cake (Kinder Milch-Schnitte), make sure you have the following tools on hand:
- Mixing bowls – For combining ingredients.
- Whisk – To beat the eggs and cream.
- Spatula – For folding in ingredients and spreading the filling.
- Baking pan – A rectangular or square pan works best for this cake.
- Electric mixer – For whipping the cream and beating eggs efficiently.
- Cooling rack – To cool the cake completely before assembly.
The Method for Homemade Milk Slice Cake (Kinder Milch-Schnitte)
Now, let’s get into the step-by-step method to create your Homemade Milk Slice Cake (Kinder Milch-Schnitte).
Step 1: Prepare the Oven and Baking Pan
Preheat your oven to 180°C (350°F). Grease your baking pan with a little oil and line the bottom with parchment paper for easy removal later.
Step 2: Make the Cake Batter
In a large mixing bowl, crack the eggs and add 200g of sugar. Using an electric mixer, whisk together until the mixture is pale and fluffy. This should take about 5-7 minutes.
Step 3: Add the Wet Ingredients
Pour in the 50ml of oil and add the 1 tbsp of vanilla essence. Mix until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the 250g of flour, 60g of cocoa powder, and 1 sachet of baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; you want to keep the batter light and airy.
Step 5: Bake the Cake
Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack.
Step 6: Prepare the Filling
While the cake is cooling, it’s time to make the creamy filling. In a mixing bowl, add the 500g of mascarpone and 150g of sugar. Beat with an electric mixer until creamy. In another bowl, whip the 300ml of whipping cream with 1 tbsp of vanilla essence until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.
Step 7: Assemble the Cake
Once the cake is completely cool, slice it into two equal halves horizontally. Place one half on a serving platter, and spread half of the mascarpone filling evenly over it. Carefully place the second half of the cake on top and spread the remaining filling over the top.
Step 8: Chill and Serve
Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the filling to set. Before serving, you can dust the top with a little cocoa powder or icing sugar for a finishing touch.
Healthier Substitutions
If you’re looking to lighten up your Homemade Milk Slice Cake (Kinder Milch-Schnitte), consider these substitutions:
- Egg Whites – Use 10 egg whites instead of whole eggs for a lower fat option.
- Natural Sweeteners – Replace granulated sugar with coconut sugar or a sugar substitute.
- Greek Yogurt – Substitute part of the mascarpone with Greek yogurt for a lighter filling.
- Whole Wheat Flour – Use whole wheat flour instead of all-purpose flour for added fiber.
Chef’s Rationale
Creating a Homemade Milk Slice Cake (Kinder Milch-Schnitte) allows you to control the sweetness and richness, making it a better option than store-bought versions. Using high-quality ingredients ensures that every bite is packed with flavor. Plus, the joy of baking from scratch is truly rewarding, as you can customize the cake to your taste preferences, whether it’s adding a hint of coffee to the filling or a layer of fresh fruit.
Cooling, Storing & Rewarming
Once your Homemade Milk Slice Cake (Kinder Milch-Schnitte) is fully assembled, it can be stored in the refrigerator. It’s best enjoyed within 3-4 days for optimal freshness. If you have leftovers, simply cover the cake with plastic wrap or store it in an airtight container. Rewarming is not necessary, as this cake is delicious cold or at room temperature. However, if you prefer a warm treat, you can slice and briefly microwave individual portions for a few seconds.
Homemade Milk Slice Cake (Kinder Milch-Schnitte) Q&A
Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking powder is gluten-free as well.
Can I freeze the cake?
Absolutely! You can freeze the cake before assembly or after. Just wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the fridge overnight before serving.
How can I make the filling even richer?
If you want to enhance the richness of the filling, consider adding a few tablespoons of melted chocolate to the mascarpone mixture or even a splash of coffee liqueur for depth of flavor.
What should I serve with this cake?
This cake pairs wonderfully with a cup of coffee or a glass of cold milk. You could also serve it alongside fresh berries or a fruit compote for a refreshing contrast.
Because You Liked This
- Decadent Chocolate Mousse – A rich and creamy dessert that’s perfect for chocolate lovers.
- Classic Vanilla Cupcakes – Light and fluffy cupcakes topped with a swirl of buttercream.
- Coconut Cream Pie – A tropical twist on a classic dessert, with a creamy coconut filling.
- Tiramisu Trifle – Layers of coffee-soaked cake and creamy mascarpone in a beautiful presentation.
Before You Go
As you prepare to create your Homemade Milk Slice Cake (Kinder Milch-Schnitte), remember that baking is all about enjoying the process. This cake not only tastes fantastic but also brings a sense of nostalgia that can be shared with friends and family. Whether you’re making it for a special occasion or just to satisfy a sweet tooth, this recipe is sure to become a favorite in your baking repertoire. Happy baking!
Homemade Milk Slice Cake (Kinder Milch-Schnitte)
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease your baking pan with a little oil and line the bottom with parchment paper for easy removal later.
- In a large mixing bowl, crack the eggs and add 200g of sugar. Using an electric mixer, whisk together until pale and fluffy (about 5-7 minutes).
- Pour in the 50ml of oil and add the 1 tbsp of vanilla essence. Mix until well combined.
- In a separate bowl, sift together the 250g of flour, 60g of cocoa powder, and 1 sachet of baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let it cool for 10 minutes before transferring to a cooling rack.
- In a mixing bowl, add the 500g of mascarpone and 150g of sugar. Beat with an electric mixer until creamy. In another bowl, whip the 300ml of whipping cream with 1 tbsp of vanilla essence until soft peaks form. Gently fold the whipped cream into the mascarpone mixture.
- Once the cake is completely cool, slice it into two equal halves horizontally. Spread half of the filling over the first half, then place the second half on top and spread the remaining filling over it.
- Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the filling to set. Dust with cocoa powder or icing sugar before serving.
Notes
- Use egg whites for a lower fat option.
- Replace granulated sugar with natural sweeteners for a healthier cake.
- This cake can be frozen before or after assembly.
