Cakes
Homemade Milk Slice: A Chilled Cocoa Sponge With Whipped Cream and a Crisp Chocolate Layer Inside
A chilled cocoa sponge milk slice with a stabilized whipped cream filling, an inner chocolate layer and a chocolate topping.
Instructions
Heat the oven to 350°F (180°C) and line a 12×16-inch (30×40 cm) baking sheet with parchment paper.
Beat the egg whites with the salt until stiff, then gradually add the sugar until you have a firm, glossy meringue.
In a second bowl, beat the egg yolks with the warm water into a pale foam.
Gently fold the dry ingredients and the prepared meringue into the yolk mixture, alternating between them.
Spread the batter on the baking sheet and bake for 10 minutes, until springy to the touch.
Let the baked sponge cool completely, then cut it in half into two equal pieces.
Let the gelatin bloom in the cold water for 10 minutes, then gently warm it until liquid (do not boil).
Whip the well-chilled cream until stiff, then gradually beat in the lukewarm gelatin, which makes the dessert firm.
Melt the ingredients for the inner layer in a water bath and let them cool slightly.
Spread half of the cream on the first sponge layer and refrigerate for 30 minutes.
Pour the inner chocolate layer over the cream and chill for 1 hour until completely set.
Spread on the second half of the cream, cover with the second sponge layer and press down gently.
Pour the topping, melted over steam, over the whole slice and let it set for at least 4 hours.