Homemade Giant Milka Tender Cake

A Milka Tender is a small sponge cake in chocolate bar size. A sponge cake filled with milk cream and covered with milk chocolate.

In today’s post I will show you how to bake a Giant Mika Tender Cake at home. Have fun baking!




Cooked/Baked today: Homemade Giant Milka Tender Cake
Difficulty: Medium – Difficult
Preparation Time: 4 hours (incl. cooling times)
Our Recipe rating:

Homemade Giant Milka Tender Cake

Ingredients for 1 Homemade Giant Milka Tender Cake:

…for the sponge cake:

• 4 eggs
• 80 grams sugar
• 40 milliliters milk
• 40 milliliters oil
• 30 grams flour
• 30 grams cornstarch
• 1 sachet vanilla sugar
• A pinch of salt
• 2 – 3 drops rum flavor

…for the milk cream:

• 125 milliliters cream
• 50 grams mascarpone cheese
• 50 grams sweetened condensed milk
• 1 sachet cream stabilizer

…more ingredients:

• 250 grams milk chocolate
• 3 tablespoons oil

Required kitchen gadgets, helper & preparations:

• Large pot + suitable bowl for the double boiler or microwave to melt the chocolate
• 2 mixing bowls for the sponge cake
• Sieve
• Baking tray (about 22 x 33cm)
• Baking paper
• Mixer
• Cling film
• Mixing bowl for the milk cream
• Spatula
• Whisk
• Clean kitchen towel
• 2 equal high coffee mugs or glasses

Instructions for the Homemade Giant Milka Tender:




…preparations:

Separate 4 eggs into whites & yolks. Give egg whites along with a pinch of salt into a mixing bowl & beat until stiff with a mixer for about 3 minutes, gradually add ⅔ (about 60 grams) sugar to the egg whites while beating. Line a baking tray with baking paper. Preheat the oven to 180°C (top/bottom heat).

Preparing Sponge Cake

…for the sponge cake:

In a second mixing bowl combine the egg yolks along with 40 milliliters milk, 40 milliliters oil, the remaining sugar (about 20 grams), 1 sachet vanilla sugar & 2 – 3 drops rum flavor & whisk together with a snow beater until well combined. Sift 40 grams flour & 40 grams cornstarch to the egg mixture & mix together until lumping free.




Finally add the beaten egg whites to the egg yolk mixture in tablespoons & fold in carefully with a whisk. Pour the done batter onto the prepared baking tray & smooth down as best as you can up to the edges, then bake in the preheated oven for about 15 minutes.

Get the done sponge cake out of the oven 6 carefully overthrow onto a clean kitchen towel. Remove the baking paper & roll up the sponge cake from the short side, then allow to cool completely (preferably in the fridge).

…for the milk cream:




In a mixing bowl combine 125 milliliters cream, 50 grams mascarpone cheese, 50 grams sweetened condensed milk & 1 sachet cream stabilizer & mix until stiff for about 2 minutes.

Get the sponge cake roll out of the fridge, carefully unroll & then spread evenly with the milk cream. Roll up the cake again & allow to rest in the fridge until further use.

Preparing Giant Milka Tender

…for the chocolate coating:

Melt 250 grams milk chocolate over a double boiler or in the microwave, then add 3 tablespoons oil to the melted chocolate & stir together until well combined. Line the countertop with baking paper, centrally place 2 equal high glasses or coffee mugs onto it & carefully put the sponge cake roll onto the glasses.

Next, pour the melted chocolate over the sponge cake roll until the whole bar is covered completely. Finally remove the excess chocolate tips at the bottom with a knife, allow the chocolate to harden & serve!

I wish you lots of fun baking 😉

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):