Giant milk slice: with a fluffy milky filling, it's the perfect snack!

published on 2 August, 2019 at 18:55
You can easily make this healthier milk slice recipe at home with these simple instructions!

INGREDIENTS
For raspberry layer:
• 125g frozen raspberries
• 125ml water
• 50g sugar
• 1 pcg cake glaze
For sponge cake:
• 3 eggs
• 125ml milk
• 125g flour
• 125 g sugar
• 2 tsp cocoa powder
• 1 tsp baking powder
• 1 tsp honey
For yogurt cream:
• 500g yogurt
• 250g mascarpone cheese
• 200ml fresh cream
• 50g powdered sugar
• 1 tsp honey
• 1 bag vanilla sugar
 
 
METHOD
... For the raspberry layer:
  1.  Grease the bread pan with a small amount of butter and cover with plastic wrap as smooth as possible.
  2.  Mix all ingredients for 1 minute until smooth.
  3.  Pour the mashed raspberry mixture into a saucepan, bring to a boil over medium heat and cook for 1 minute until the mixture thickens slightly. Pour raspberry mixture into the prepared baking form and chill.
 
For sponge cake:
  1.  Line a baking sheet with parchment paper.
  2.  In a large bowl, beat eggs, sugar and milk until combined.
  3.  In another bowl sift dry ingredients and add to the egg mixture. Use a spatula to mix gently, add honey and pour on a baking sheet
  4.  Bake at 180°C/350°F for 15 minutes
  5.  Let it cool and cut the biscuit sheet into 2 pieces of the same size.
 
For yoghurt cream:
  1. Put the fresh cream along with 1 bag of vanilla sugar in a bowl and beat with a mixer until thickened.
  2. Then place the yogurt together with mascarpone cheese, powdered sugar and honey in a separate bowl and mix with mixer for 1-2 minutes until a creamy. Add whipped cream to yogurt mixture.
 
For assembling:
  1. Cover the cake layer with cream and add raspberry layer.
  2. Place some cream on top of the raspberry and cover with second cake.
  3. Chill for 4 hours
 
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