Best Milchschnitte recipe ever

Instructions

1. Prepare the sponge cake: Preheat the oven to 180°C. Line with parchment paper a 330x40cm baking tray. Brush with 1 tbsp sunflower oil and spread over 2 tbsp sugar.
2. In a medium bowl whisk flour with cocoa powder, baking powder and salt. In a large bowl mix eggs, sugar and vanilla extract until thick, foamy and light colored. Gently and gradually fold the flour mixture into the egg mixture. Spread batter evenly into the prepared baking sheet. Bake for 10-12 minutes until a toothpick inserted into the center comes out clean. Let cool completely. Flip over a clean baking sheet and remove the sheet from the cake. Using a pizza knife cut out 18 equal rectangles.
3. Meanwhile prepare the Mascarpone filling. Dissolve gelatin in cold water in heat resistant bowl and let it swell for about 5 to 10 minutes. Heat a casserole with water and put the bowl with gelatin on top tо bain-marie until the gelatin fully dissolves.
4. Mix Mascarpone cheese with sweetened condensed milk, honey and vanilla extract. Pour over the dissolved gelatin over Mascarpone mixture. Mix to combine.
5. In a large bowl whip cream until stiff peaks form. Gently incorporate into the Mascarpone mixture. Refrigerate the Mascarpone filling until ready to assemble.
6. Assemble the cake. Place a cake layer onto a serving platter. Spread 2 layers of the Mascarpone frosting on top using a piping bag with small nizzle. Add the second layer of cake. Repeat to make the 9 Milchschnitte bars. Dust with cocoa powder. Serve cold and enjoy!

• Servings : 9
• Ready in : 30 Minutes
• Course : Dessert and Snacks
• Recipe Type : beef, Creams, Mousses and chocolate, Dessert, Finger foods, Freezer-friendly, recipes for spring, recipes for summer, recipes for winter, Snack
• Ingredient : Baking powder, Cacao, Condensed milk, Eggs, Flour, Gelatine, Honey, Mascarpone cheese, Salt, Sugar, Vanilla, Whipping cream