Homemade Milk Slices

Instructions

• 1
  Preheat the oven to 200⁠–⁠205 °C and prepare a baking tray (30 cm × 40 cm) lined with baking paper.
• 2
  Prepare a bowl and a tall container for whipping. Then get the eggs ready and separate the yolks from the whites: Place the yolks in the bowl and the whites in the tall container.
• 3
  Take a larger bowl and pour in the semi-coarse wheat flour, potato starch, Dutch cocoa, and baking powder. Then add all the yolks, 50 ml of milk, and 50 g of powdered sugar to the bowl and whisk everything thoroughly.
• 4
  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.
• 5
  Spread the resulting mixture onto the lined baking tray, place it in the oven, and bake for 8⁠–⁠9 minutes at 200⁠–⁠205 °C.
• 6
  After baking, let the base cool for at least 30 minutes to room temperature.
• 7
  Shortly before the base finishes cooling, mix all the ingredients for the cream in a larger bowl.
• 8
  Cut the cooled base lengthwise in half. Spread the prepared curd cream on one half, cover with the other half of the base, and place the entire dessert in the freezer for 35⁠–⁠40 minutes.
• 9
  Cut the chilled milk slice into 8 portions and serve.