Milky Way cake

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4.5 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 7 Milky Way (à 26 g)
  • 4 (200 g each) Cup of whipped cream
  • 3 Eggs (size M)
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 75 g Sugar
  • 50 g Flour
  • 50 g Cornstarch
  • 1 heaped Tsp baking powder
  • 4 sheets white gelatine
  • 1 can(s) (850 ml) Peaches
  • 7-10 Tbsp Mini Milky Way , cocoa powder and icing sugar
  • baking paper

Directions

  1. 1

    For the cream, chop Milky Way roughly. Heat the cream and Milky Way in a pot at low heat (must not boil). Then pass the Milky Way cream through a very fine sieve and place in a covered cool place overnight. Separate the eggs for the dough. Beat the egg whites and 3 tablespoons of cold water with the whisks of the hand mixer until stiff. Add salt, vanillin sugar and sugar. Stir in egg yolk.

  2. 2

    Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes. Remove the cake from the oven and place on a grid. Loosen the cake edge with a knife. Let the sponge cake base cool down in the mould. Soak the gelatine. Drain peaches well on a sieve. Cut the sponge cake base 1x. Whip Milky Way cream in 2 portions until stiff and put into a mixing bowl. Squeeze the gelatine and melt at low heat. Slowly stir in 8 tablespoons of Milky Way cream. Slowly stir the gelatine into the remaining cream.

  3. 3

    Soak the gelatine. Drain peaches well on a sieve. Cut the sponge cake base 1x. Whip Milky Way cream in 2 portions until stiff and put into a mixing bowl. Squeeze the gelatine and melt at low heat. Slowly stir in 8 tablespoons of Milky Way cream. Slowly stir the gelatine into the remaining cream. Spread the bottom sponge cake base approx. 1 cm thick with the cream. Spread the peaches evenly on top and press down gently. Cover the peaches with cream. Place the upper cake base on top. Spread the rest of the cream on the cake and refrigerate for 4-5 hours. Decorate as you like with Mini Milky Way and dust with cocoa and icing sugar. Makes about 12 pieces

  4. 4

    Spread the bottom sponge cake base approx. 1 cm thick with the cream. Spread the peaches evenly on top and press down gently. Cover the peaches with cream. Place the upper cake base on top. Spread the rest of the cream on the cake and refrigerate for 4-5 hours. Decorate as you like with Mini Milky Way and dust with cocoa and icing sugar. Makes about 12 pieces

Nutrition Facts

KCAL
380 kcal
CARBS
33 g
FATS
25 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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