I don’t like fakes, I gave this name to my cake because the idea came from there, from the “milk slice” cake, but although the taste and texture remind me of it, the ingredients I use are totally different from those of the classic version. I didn’t use flour at all, no dairy, no baking powder, and the amount of sugar is very little. I hope you enjoy. I like it, it’s fluffy, tasty and light.
Ingredients:
For the sponge:
- 4 eggs
- 80 grams of finely ground almonds
- One tablespoon of psyllium bran
- 3 teaspoons of cocoa
- 60 grams of sugar
- 100 grams of water
- A packet of vanilla sugar
- A pinch of salt
For the cream:
- 150 grams of cashews
- 40 grams of coconut butter
- A spoonful of honey
- 50 grams of water
- A teaspoon of vanilla essence
Method of preparation
First of all, we soak the cashew several hours before. The cream can only be made with well-hydrated cashews. Ok, now that we’ve cleared that up, let’s proceed. We weigh all the ingredients for the sponge. Soak the psyllium bran in the 100 grams of water, separate the eggs, put the salt over the yolks, then the sugar and the vanilla sugar and mix with the blender until it becomes a thick cream. Add the mixture of water and hydrated bran, cocoa and finely ground almonds and mix well. At the end, we abandon the mixer, put the beaten egg whites and mix with the spoon. We have a soft and fluid batter that we pour into the tray, on baking paper and put it in the preheated oven at 175 degrees Celsius for exactly 25 minutes. Remove from the oven and let cool, covered with a towel. Now we deal with the cream. We wash the hydrated cashew, then put it in the blender, together with the rest of the ingredients, and blend until it becomes a fluffy, but consistent, not very airy cream. For me it’s sweet enough like this, with a big spoonful of honey, but if you want it sweeter, you can add more. In the meantime, the sponge has cooled, stabilized its shape (it sagged a bit), so we can carefully cut it into two slices. I turned the top upside down, it’s more even on the bottom. We put the cream in the middle and that’s it. I cut it into pieces right away, but it got a little mushy, so you better put it in the fridge for about two hours before you cut it.