- 5 eggs
- 150 g Sweet Nature Brown Cane Sugar
- 1 tbsp. warm water
- 70 g Küchenmeister Wheat Flour T405
- 65 g Küchenmeister Cornstarch
- 1 tsp. baking powder
- 2-3 tbsp. cocoa powder
- 200 ml whipping cream
- 175 g cream cheese
- 1 tbsp. liquid honey
Preheat the oven to 180°C (over/under heat). Line a baking sheet with parchment paper.
Beat the eggs, sugar and warm water until very foamy. Mix together the flour, cornstarch, baking powder and cocoa, and carefully fold the mixture into the wet ingredients. Spread the batter onto the baking sheets. Bake for 20-25 minutes. Remove the sponge cake from the oven and allow to cool for ca. 5-10 minutes on the baking sheet. Carefully flip the sponge cake onto a wire rack, and allow to cool completely.
Remove the baking paper from the cake. Slice the cake into two equally sized portions.
For the filling, beat the whipped cream until stiff. Add the cream cheese and honey and beat again.
Spread the filling onto one half of the sponge cake and place the second half on top. Refrigerate the Milchschnitten for atleast 1 hour.