Easter Menu Dessert: German-inspired “Milchschnitte” Torte Fraisier

Milchschnitte – I guess not all of my readers are probably familiar with that delicious German snack so I am gonna explain it somewhat to you. Simply put, it is some kind of a little chocolate cake snack filled with a rich milk cream and almost everyone (I may exaggerate a bit ^^) loves it, especially children. And that’s it, I think.

German "Milchschnitte"

However, for dessert I knew that I absolutely wanted to make a cake and to be honest, I have already had the idea for this cake since Christmas and now I had finally the chance to put it into practice. In my recipe I decided to use a dark Viennese base  and some sort of margarine and milk cream, because I didn’t want the cream to be too solid when it is refrigerated. I mean, it is the same with the original “Milchschnitte” so I tried my best to recreate the secret recipe of the milk cream. On top of that I thought it would be too boring if there was nothing else apart from the cream and the base, so I decided to include some fresh strawberries.

But nevertheless, I am still not totally satisfied with the result, because the cream tends to be a bit too yellowish in color due to the margarine I used and somehow I didn’t work properly enough as you can see at the edges of the base (too much smeared with cream 😦 ). Anyway, I still need to improve my baking skills and you know, skills comes with practice, doesn’t it? 😉

And if you want more recipes of this years Easter Menu then click HERE.

Ingredients:

For the Viennese base: (using a  springform pan of 20cm diameter)

3 eggs

100 gr sugar

90 gr all-purpose flour

a pinch of salt

2 tbsp unsweetened cocoa powder

25 gr unsalted butter (melted)

For the filling:

about 600 gr fresh strawberries

500 ml skim milk

6 tbsp all-purpose flour

500 gr margarine (try to use not too yellowish one)

4 tbsp icing sugar

1 tbsp vanillin sugar

1 tbsp honey

Besides:

springform pan of 20cm diameter

cake ring

whisk

hand mixer

flour sifter

parchment paper

Directions:

For the base:

1. Preheat oven to Hot Air 180°C and  line the bottom of your springform pan with parchment paper.
2. Now, whisk the eggs with the sugar and salt over the hot double-boiler to approximately 40°C. The whole mixture should be lukewarm, but not too hot.
3. Then put the mixture into a big bowl and use a hand mixer to whisk it until it reaches a rather solid and creamy texture.
4. Next, combine the cocoa powder with the flour and sift everything over the egg mixture and fold it in slightly.
5. Take the melted butter and stir it in carefully, but not too strong and too long or otherwise the base will lose its fluffiness.
6. Pour the mixture into your prepared springform pan and bake at Hot Air 180°C for 25-30 mins.
7. Let cool down completely before cutting your base lengthways into 3 equal pieces with a height of about 1,5cm.
8. Set aside 1 of the bases. You will only need to use two of them.

For the filling:

1. In a pot, combine milk, honey, vanillin sugar and flour. Bring it to boil and let it cook until it thickens.
2. Let cool down completely for approximately 20 mins.
3. Next, combine margarine with icing sugar in a big bowl and beat it until very fluffy using a hand mixer.
4. Take your milk mixture and pour over the margarine cream and mix well until everything is creamy and foamy.

Build your cake:

1. Put one of your base on a cake plate or a big flat plate.
2. Enclose it with a cake ring and spread a thin layer of the margarine cream on top of the base.
3. Cut some strawberries into halves (as much as you will need) and stick them on the edge of the cake ring until the ring is closed. 
4. Then use the remaining strawberries to top the whole base.
5. Take the margarine cream and pour over the strawberries. Spread evenly and top with the second base.
6. Put the cake into the fridge overnight. This cake has to be served chilled or otherwise it won’t hold its shape.