Milk Slice Cake

Beat the eggs with the baking sugar and vanilla sugar until pale yellow. Mix flour with baking cocoa and baking powder and gently fold into the eggs. Spread on a baking tray lined with baking paper and bake for about 10-15 minutes at 160°C hot air. Allow to cool. Meanwhile, prepare the cream: To do this, whip the whipped cream with cream stiffener until stiff. In a second bowl, whip the mascarpone with honey and bourbon vanilla sugar and fold in the stiff whipped cream. Season to taste. Cut the base in half (if necessary, measure with a ruler) and turn the two parts so that the bottom now becomes the middle. Spread 2/3 to all of the cream on one half and place the second half on top. Use the rest of the cream for the edges. Sprinkle with powdered sugar and chill in the refrigerator.

Preparation Tip:

You can prepare the base the day before and then spread the cream, so the base remains crispier when the cake is needed the next day. Honey has a pleasant sweetness and thus the cream tastes like the original milk slices.

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