Milk Slices

INSTRUCTIONS

• 1
  First, preheat the oven to 200 – 205 °C and prepare a baking tray (30 cm × 40 cm) lined with baking paper.
• 2
  Now take the eggs and separate the yolks from the whites: Place the yolks in a bowl and the whites in a taller container for whipping. Then take a larger bowl and add grated coconut, potato starch, Dutch cocoa, and baking powder.
• 3
  Next, add all the yolks and 1 tablespoon of honey to the bowl and whisk the contents thoroughly. Then add a pinch of salt to the container with the egg whites and use a hand blender with a whisk attachment to whip the whites into stiff peaks (whipping takes about 3 minutes). Slowly and carefully fold the whipped whites into the mixture in the bowl.
• 4
  Spread the resulting mixture onto the lined baking tray, place it in the oven, and bake for 8 – 9 minutes at 200 – 205 °C.
• 5
  After baking, let the cake base cool to room temperature for at least 30 minutes. Shortly before the cooling ends, mix the ingredients for the filling in a larger bowl.
• 6
  Cut the cooled cake base in half. Spread the curd filling on one half, cover with the other half of the cake base, and place the entire dessert in the freezer for 35 – 40 minutes.
• 7
  Cut the chilled milk slice into 6 portions and serve.