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Mælkesnitter – Danish milk pastry recipe
Snack

Mælkesnitter – Danish milk pastry recipe

Soft homemade milk slices with cocoa sponge layers and airy honey cream.

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97 min total
10 servings
Easy

Ingredients

servings
Units

  • Cocoa bases

    • 3 stk eggs
    • 5.3 oz sugar
    • 1 tsp vanilla sugar
    • 1.8 oz rapeseed or sunflower oil
    • 1.4 oz baking cocoa
    • 1 tsp baking powder
    • 4 tbsp milk
    • 4.9 oz wheat flour

  • Honey cream

    • 7.1 oz Mascarpone
    • 1.8 oz powdered sugar
    • 2 tbsp acacia honey
    • about 0.6 cup whipping cream

Instructions

  1. 1

    Make the cake batter

    1. Whisk the eggs, sugar and vanilla sugar until pale and fluffy.
    2. Add the oil and milk and mix together.
    3. Sift the cocoa, baking powder and flour into the batter and fold gently.
    15 min
  2. 2

    Bake the base

    1. Spread the batter evenly in a thin layer on a baking sheet lined with parchment.
    2. Bake at 180°C for about 10–12 minutes.
    3. Let the base cool completely.
    12 min
    180°C
    Oven
  3. 3

    Make the honey cream

    1. Whip the cream lightly.
    2. Mix the mascarpone, powdered sugar and honey together.
    3. Gently fold the whipped cream into the cream mixture.
    10 min
  4. 4

    Assemble the milk slices

    1. Cut the cake base into two equal pieces.
    2. Spread the honey cream on one base and place the other on top.
    3. Chill the cake for at least 1 hour.
    10 min
  5. 5

    Slice and serve

    1. Cut the cake into oblong slices.
    2. Keep chilled until serving.
    10 min

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Details

Nutrition

Calories

320kcal

Protein

6g

Fat

20g

Carbs

30g

Serving Size

120g

Dietary

Allergens

GlutenMælkÆg

Serving

Suggestions

  • • Works well as a sweet snack or a weekend treat.

Drink Pairings

  • • non-alcoholic: Milk

Side Pairings

  • • Fresh berries

Dessert Pairings

  • • Fruit salad

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge

Tips

Preparation

  • • Can be made the day before and kept in the fridge.

Cooking

  • • Do not bake the base too long, so it stays soft.

Serving

  • • Cut with a sharp knife for clean edges.

Variations

Flavor

  • Chocolate and honey

Health

  • A sweet treat

Method

  • Oven-baked

Toppings

  • Melted chocolate

Author

C

Camilla

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Comments

Author

C

Camilla