Milky Way Cake

Rating: 2.75 / 5.00 (8 Votes)

Total time: 45 min

Servings: 1.0 (Portionen)

For The Milky Way Cream:

Sponge dough:


For The Yogurt Cream:


A simple but delicious cake recipe:

Milky Way cream:

Warm the whipped cream, chop the Milky Way and the chocolate and let it melt in the whipped cream. Put the amount in a wide-mouth mold and refrigerate for one night.

Sponge dough:

Beat eggs and water with a mixer fitted with a whisk on high speed for one minute until creamy. Add sugar and vanilla powder, beat for another two minutes. Combine flour, cornstarch (maize starch) and baking powder, sift half of it onto the egg cream and fold in briefly on low speed. Fold in the rest of the flour mixture in the on the spot manner. Grease the bottom of the springform pan and cover with parchment paper, pour in the dough and bake in a heated oven at about 180 degrees for 20-30 minutes. Remove the cake base from the pan, turn it out onto a cake rack, remove the parchment paper and cool the base.


Drain the peaches well on a sieve, collect the juice and measure 250 ml. Melt the nut-nougat cream in a bain-marie and coat the cake base with it. Reserve two peaches, cut the rest into wedges and spread evenly over the base. Prepare a glaze from cake glaze and peach juice according to package directions and spread evenly over peaches.

Yogurt cream:

Mix Biobin with yogurt and juice of one lemon. Crush the reserved peaches, stir into the yogurt. Spread the cream on the peaches and put the cake to cool.


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