Milchschnitte
Copycat of the Kinder Milch-Schnitte: thin honey cocoa sponge with a cold milk cream. Agar instead of gelatin.
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Components
Further Ingredients
1 tbsp honey + 1 tbsp hot water
Further Improvements
Not tried yet. Online versions use gelatin or whipped cream stabilizer, the agar amount is a guess. Adjust if too soft or too firm.
Quark keeps it light and milky like the Kinder one. Mascarpone instead would be richer.
Directions
Prepare the biscuit cacao.
Brush the top with the honey water while it’s still warm.
Cut it into two 20x30cm sheets.
Prepare the crème au lait.
Put one sheet in a 20x30cm frame, glazed side down.
Spread the crème about 1.5cm thick and cover with the second sheet, glazed side up.
Let it set in the fridge for at least 4 hours, ideally overnight.
Cut into 4x10cm bars with a hot knife.
Steps
1. Biscuit Cacao
Ingredients
5 eggs
80g sugar
1 pinch of salt
80g flour
40g unsweetened cocoa
5g baking powder
Directions
Line a 30x40cm baking sheet with parchment and preheat the oven to 180°C.
Whip the eggs, sugar and salt until pale and fluffy, about 8 minutes.
Sift the flour, cocoa and baking powder over it and fold with a spatula.
Spread evenly on the baking sheet.
Bake for 7-8 minutes, it gets hard if baked longer.
Take it off the baking sheet right away and let it cool under a damp kitchen towel so it stays soft.
2. Crème au Lait
Ingredients
300g cold crème fleurette (30%+)
250g quark or fromage blanc, drained
30g honey
20g icing sugar
1 tsp vanilla extract
100g milk
1.5g agar agar
Directions
Whip the cream to firm peaks and keep it in the fridge.
Mix the quark, honey, icing sugar and vanilla until smooth.
Whisk the agar agar into the cold milk.
Bring to a boil and let it boil for 1-2 minutes while whisking, agar agar does nothing if it doesn’t boil.
Let it cool down to around 45°C and whisk it quickly into the quark.
Fold in the whipped cream and use it right away, agar agar sets around 35°C.
Category: cake