Description
Luftig-zarte Schokoladenböden umhüllen eine seidige, vanillige Buttercreme. Sanft schmelzend, süß und cremig, vereint diese Milchschnitte feinherbe Kakaonoten mit milchiger Frische und elegantem Schmelz.
Ingredients
Scale
- 5 eggs, separated
- 120 g powdered sugar
- 4 tablespoons water
- 2 tablespoons oil
- 120 g flour
- 8 g cocoa powder
- 400 ml milk
- 45 g cornstarch
- 120 g butter
- 2 packets vanilla sugar
- 70 g powdered sugar
- 150 g dark chocolate
- 1 heaping tablespoon Nutella
- 1 tablespoon oil
Instructions
- Preheat your oven to 160°C using the convection (fan) setting. Line a baking sheet with parchment paper to prevent sticking.
- Separate the eggs, placing the egg whites in one bowl and the yolks in another. Beat the egg whites with a mixer on high speed until stiff peaks form. Set aside.
- In a large mixing bowl, add the egg yolks and 120 g powdered sugar. Beat together until the mixture is pale and creamy. Add 4 tablespoons of water and 2 tablespoons of oil, and mix until fully incorporated.
- Sift in the 120 g flour and 8 g cocoa powder into the egg yolk mixture. Mix gently until just combined, making sure there are no lumps.
- Gently fold the stiff egg whites into the batter using a spatula. Be careful not to deflate the mixture; fold until no white streaks remain and the batter is homogeneous.
- Pour the batter onto the prepared baking sheet. Use an offset spatula to spread the batter evenly to the edges, creating a thin, uniform layer.
- Bake the cake in the preheated oven for 10-12 minutes, or until the cake springs back lightly when touched. Remove from the oven and let it cool completely on a wire rack.
- While the cake cools, prepare the buttercream filling. In a small bowl, mix the 45 g cornstarch with a few tablespoons of the 400 ml milk until smooth and free of lumps.
- Pour the remaining milk into a saucepan and bring it to a gentle boil over medium heat. Once boiling, add the cornstarch mixture while whisking constantly. Continue cooking and stirring until the mixture thickens into a pudding-like consistency. Remove from heat and let it cool completely, covering the surface with plastic wrap to prevent a skin from forming.
- In a separate bowl, beat the softened 120 g butter with 70 g powdered sugar and 2 packets of vanilla sugar until light and creamy. Once the milk pudding is completely cooled, add it to the butter mixture one spoonful at a time, beating well after each addition to create a smooth, fluffy cream.
- Once the cake is cool, carefully cut it in half to create two even layers. Place one half onto a serving board. Spread the prepared buttercream evenly over this half, making sure to reach the edges.
- Gently place the second cake half on top of the cream, pressing lightly to set. Ensure the layers are even and the cream is distributed uniformly.
- For the glaze, break the 150 g dark chocolate into small pieces and place them in a heatproof bowl. Set the bowl over a pot of gently simmering water (double boiler) and melt the chocolate, stirring occasionally.
- Once melted, add 1 heaping tablespoon Nutella and 1 tablespoon oil to the chocolate. Mix thoroughly until you have a smooth, glossy glaze.
- Pour the chocolate glaze over the top of the assembled cake, using a spatula or knife to spread it evenly. Let the glaze set at room temperature or in the refrigerator until firm.
- Once the glaze is set, slice the cake into rectangular bars to resemble classic Milchschnitten. Serve chilled or at room temperature, and enjoy the creamy, chocolatey treat.
Notes
For the best result, ensure that both the cake and the pudding cream are completely cooled before assembling, as this prevents the buttercream from melting. You can store the Milchschnitten in the refrigerator for several days; the flavors will meld and the texture will improve. To achieve neat slices, use a sharp knife and wipe it clean between cuts. Feel free to experiment with different types of chocolate for the glaze or add a touch of honey to the buttercream for extra sweetness.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
