Description
Luftige Kakaoböden umhüllen eine samtige Buttercreme mit feiner Vanillenote. Die Milchschnitten zergehen zart auf der Zunge und begeistern mit cremigem Mundgefühl und harmonisch süßem Geschmack.
Ingredients
Scale
- 2 EL Öl
- 4 EL Wasser
- 8 g Kakaopulver
- 5 Eier, getrennt
- 120 g Mehl
- 120 g Puderzucker
- 2 Pck. Vanillinzucker
- 400 ml Milch
- 70 g Puderzucker
- 120 g Butter
- 45 g Speisestärke
- 1 EL Öl (für die Glasur)
- 150 g dunkle Schokolade
- 1 EL Nutella, gehäuft
Instructions
- Begin by separating the eggs. Place the egg whites in a clean bowl and the yolks in another.
- Beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
- In a separate large bowl, whisk together the egg yolks with 120 g powdered sugar until the mixture becomes pale and creamy.
- Add 2 tablespoons oil and 4 tablespoons water to the egg yolk mixture and mix well.
- Sift in the 8 g cocoa powder and 120 g flour, then gently fold until fully incorporated and a smooth batter forms.
- Carefully fold the beaten egg whites into the batter in two or three additions, using a spatula. Work gently to keep as much air in the mixture as possible. The batter should be airy and light.
- Line a baking tray with parchment paper. Pour the batter onto the tray and spread it evenly to form a thin, even layer.
- Preheat the oven to 160°C (fan/convection). Bake the sponge for about 10-12 minutes, or until it is set and springs back lightly when touched. Remove from the oven and allow to cool completely on a wire rack.
- While the cake is cooling, prepare the buttercream filling. In a small bowl, mix the 45 g cornstarch (Speisestärke) with a few tablespoons of the 400 ml milk until smooth and no lumps remain.
- Pour the remaining milk into a saucepan and bring it to a boil. Once boiling, add the cornstarch mixture, whisking constantly. Continue cooking and stirring until the mixture thickens into a pudding-like consistency. Remove from the heat and let the pudding cool completely, covering the surface with plastic wrap to prevent a skin from forming.
- In a mixing bowl, beat the softened 120 g butter with 70 g powdered sugar and 2 packets of vanilla sugar until light and fluffy.
- Once the milk pudding is completely cool, add it to the butter mixture one spoonful at a time, beating well after each addition. Continue until all the pudding is incorporated and you have a smooth, creamy buttercream.
- Once the sponge cake is completely cool, carefully cut it in half to create two equal rectangles, or cut it horizontally if it is thick enough.
- Spread the prepared buttercream evenly over one half of the cake. Place the second half of the cake on top to form a sandwich, pressing gently to secure.
- For the glaze, break 150 g dark chocolate into pieces and place in a heatproof bowl. Set the bowl over a saucepan of simmering water (double boiler) and gently melt the chocolate, stirring occasionally.
- Once the chocolate is melted, add 1 tablespoon oil and 1 heaping tablespoon Nutella. Stir until the mixture is smooth, glossy, and fully combined.
- Pour the chocolate glaze over the top of the cake sandwich, using a spatula or palette knife to spread it evenly. Allow the glaze to set at room temperature or in the refrigerator.
- Once the glaze has set, use a sharp knife to cut the Milchschnitten into individual bars or squares. Serve and enjoy!
Notes
For best results, ensure all ingredients for the buttercream are at room temperature to prevent curdling. The sponge cake is delicate—handle gently when halving and assembling. The Milchschnitten can be refrigerated for a few hours before cutting for cleaner slices. Store in an airtight container in the fridge and consume within 3 days. You can adjust the amount of Nutella in the glaze according to your taste.
- 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
