Homemade Milk Slices

Instructions

• 1
  Preheat the oven to 200⁠–⁠205 °C and prepare a baking sheet (30 cm × 40 cm), lining it with parchment paper.
• 2
  Prepare a bowl and a taller container for whipping. Then prepare the eggs and separate the yolks from the whites: Place the yolks in the bowl and the whites in the taller container.
• 3
  Take a larger bowl and pour in the semi-coarse flour, potato starch, Dutch cocoa, and baking powder. Then add all the egg yolks, 50 ml of milk, and 50 g of powdered sugar to the bowl and whisk everything thoroughly with a whisk.
• 4
  Add a pinch of salt to the container with the egg whites and, using an immersion blender with a whisk attachment, whip the egg whites into stiff peaks (whipping takes approximately 3 minutes). Slowly and carefully fold the finished stiff peaks into the mixture in the bowl.
• 5
  Spread the resulting mixture onto the lined baking sheet, place it in the oven, and bake for 8⁠–⁠9 minutes at 200⁠–⁠205 °C.
• 6
  After baking, let the sponge cake cool to room temperature for at least 30 minutes.
• 7
  Shortly before the cooling is complete, mix all the ingredients for the cream in a larger bowl.
• 8
  Cut the cooled sponge cake lengthwise in half. Spread one half with the prepared quark cream, cover the cream with the other half of the sponge cake, and transfer the entire dessert to the freezer for 35⁠–⁠40 minutes.
• 9
  Cut the chilled milk slice into 8 portions and serve.