Milch Schnitte cake

Milch Schnitte cake

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Separate the eggs and mix the yolks with the sugar until they turn white and triple in volume. Mix flour, semolina, baking powder and cocoa. Mix the yolks with the milk, oil and honey then incorporate the flour until you get a homogeneous composition. Mix the egg whites with a pinch of salt until fluffy. Wallpaper with baking paper two round shapes with detachable base. Incorporate the egg whites into the cake composition and pour the mixture into the two cake tins. Bake in a preheated oven at 160C / gas 4 for 15 minutes or until it passes the toothpick test.


Mix condensed milk with 50 ml of milk. Put the rest of the milk and gelatin in a pan over low heat until it dissolves. Mix condensed milk with gelatin, vanilla essence and honey. Mix the whipped cream, add the condensed milk cream and mix until smooth. Cover the bowl with cling film and refrigerate for 30 minutes or until it starts to set. Cut the tops in half and put the cream between the two slices. You can form a cake from the two tops or 4 tops if you cut them in half. I made two mini cakes. Leave in the fridge for at least 2-3 hours.


Ingredient Kardinal Schnitte Cake

rock, tray of 38 & # 21535 cm.

  • 5 egg whites
  • 4 whole eggs
  • 1 yolk
  • 10 tablespoons sugar
  • 2 salt powders
  • 1 teaspoon vanilla extract
  • 4 tablespoons flour
  • 500 ml. of whipped cream
  • 2 tablespoons (50 grams) fine powdered sugar
  • 1 sachet of hardener for whipped cream (optional)
  • 250 grams of red currants or other fruits of your choice + 4 tablespoons of sugar
  • or 4-5 tablespoons of your favorite jam + 150 grams of assorted fruits
  • in addition: powdered sugar for sprinkled with 3-4 tablespoons of fruit syrup, sour cherry, liqueur (optional)

Method of preparation


Before proceeding, I apologize for the quality of the pictures during the preparation of the Kardinal cake, they were taken at night (I made the countertop late in the evening to increase the next day) and I hope they are intelligible enough.

1. Switch on the oven and set at 160 ° C. 5 egg whites + 1 pinch of salt beat the hard foam, add 5 tablespoons of sugar at a time and continue beating until the icing sugar dissolves and the foam is very hard.

2. Separately, beat whole eggs with the yolk 1 pinch of salt and 5 tablespoons of sugar until a thick cream is formed and the sugar dissolves completely. Incorporate the flour and vanilla extract with a spatula, slightly lifting the composition from bottom to top, so that the air incorporated by beating the eggs is not lost.

3. The most interesting thing about the Kardinal cake is assembling the countertop. For this, put the meringue in a pos for decorating with a large opening. I did not add any tips, I only used the canvas horn, you can just as well use a bag cut at one of the corners. Cover a tray (mine is 35 & # 21537 cm.) With a sheet of baking paper moistened and squeezed well. Draw with the help of pos 5-6 strips of meringue, launching space between them.

4. Pour the pandispan composition between the rows of meringue, the preparation of which I described in point 2.

5. You will get a countertop in which alternating rows of meringue and dough.

6. The top thus assembled is put in the preheated oven at 160 degrees Celsius and baked for 30 minutes.

The specific top for the Kardinal cake is left to cool completely, then carefully peel off the baking sheet and cut into two equal pieces, in the direction of the meringue and pandispan rows.

Preparation of currant jelly

1. For this Kardinal cake, as I told you, I decided to use the currants from the garden. And since I didn't have the ribizli jam prepared, I quickly made a jelly. I put in a saucepan 125 grams of fruit detached from the tails. I also dropped a few blackcurrants (don't kiss them).

2. I added 2 tablespoons of cold water and boiled the fruits, crushing them lightly with the back of the spoon. After the fruits have boiled for 3-4 minutes, I added the 4 tablespoons of sugar and boiled for a few more minutes, until the sugar dissolved. I put the jelly obtained to cool in a bowl of cold water (so that it cools faster and I can use it).

Cardinal cake assembly

1. To assemble the Kardinal Schnitte cake, we choose a plate of the right size. Half of the countertop is placed on a plate. If desired, carefully syrup only the portions of pandispan. I sprinkled the pandispan with a little currant liqueur.

2. I greased the entire surface of this first layer of Kardinal Schnitte cake with the jelly prepared earlier.

3. The cream of this Kardinal Schnitte cake is very simple, practically, whipped cream mixed with small fruits, currants in this case, can also be raspberries. I put the whipped cream, very cold, in a large bowl. The bowl must be quite large, because the whipped cream increases a lot in volume. In addition, while it is beating, we can sprinkle the whole kitchen. It is essential that the whipped cream is very cold, otherwise it can separate (agglutinate). This can also happen if we beat it too much, so we need a lot of attention. As soon as light crests begin to form on the surface of the whipped cream, add powdered sugar and hardener (if using). We just fight hard enough and we stop immediately.

4. Keep some fruit for garnish, mix the rest lightly with a spatula in whipped cream.

Decor and serving

Cover the top greased with jam with whipped cream mixed with currants (or raspberries). Place the top on top and garnish with the preserved fruit. That's about Kardinal Schnitte's cake!

Let the Kardinal cake cool for at least 2 hours before serving. Just before presenting it to the table, sprinkle with powdered sugar.

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Put the egg, butter, milk, honey and sugar in a saucepan and mix a little with the whisk, then put on low heat, stirring constantly. Leave it on the fire until it warms up a little and the sugar melts. Pour the mixture over the flour, add the baking soda soaked in lemon juice and knead a suitable hard dough.

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Milch Schnitte cake is perfect for special occasions. Here's how to make this wonderful cake recipe:

Separate the egg whites and whisk hard. Mix the yolks with the sugar, water, oil, and beat well with the mixer. Then mix the flour mixed with cocoa and baking powder. Mix well until all the flour is incorporated. Then add the beaten egg whites and mix everything very well. Pour this composition into a saucepan lined with baking paper. Bake for about 40 minutes, over medium heat and try to bake with a toothpick. It is then left to cool and cut in two or 3, depending on each.

The gelatin is hydrated in a little cold water for about 10 minutes until it becomes like a sponge. The condensed milk is mixed with 20 ml of milk. After the gelatin is well hydrated, it is dissolved, together with 30 ml of milk, on a steam bath, taking care not to boil it. Then mix with condensed milk and add the whipped cream well with the mixer beforehand. Let the cream cool for an hour, during which time it is stirred from time to time so that it does not harden completely.

When the top is cooled, cut it and syrup it well with burnt sugar syrup, then put the cream and put it in the fridge for 2-3 hours. Garnish as you like with whipped cream, sugar paste or any kind of icing and garnish according to everyone's skill.

I chose to put it in sugar paste and then I tried to decorate it a bit. What came out I leave you to enjoy.


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