Milky Way cake. A taste of the popular candy bar

Desserts that take their inspiration from iconic candy bars enjoy enduring popularity. The reason is simple: instead of just having one candy bar, you can create an entire cake to share with family and friends.

The Milky Way, an iconic candy bar with a creamy filling covered in chocolate, is typically found in stores in modest sizes. But nothing should stop you from recreating this sweet treat in an XXL homemade dessert. This cake features a chocolate, fluffy sponge cake with a center layer of powdered milk, butter, and sugar, topped with a sweet milk chocolate glaze. Both adults and children adore it. After baking and cooling, you should immediately cut yourself a piece - the cake disappears so quickly that you'll find an empty pan before you know it.

Ingredients:

For the chocolate sponge cake:

• 5 eggs
• 3/4 cup sugar
• 3 tablespoons flour
• 3 tablespoons potato starch
• 1 teaspoon baking powder
• 2.5 tablespoons dark cocoa.

For the milk filling:

• 2 cups of powdered milk
• 8.82 oz of softened butter
• 1/2 cup milk
• 3/4 cup sugar
• 2 packets of vanilla sugar.

For the chocolate topping:

• 5.29 oz of milk chocolate
• 6 tablespoons milk.

Method of preparation:

1. Separate the egg whites from the yolks and whip them into stiff peaks, gradually adding sugar towards the end.
2. Delicately combine the beaten egg whites with the yolks. Sieve and add the flour, baking powder, and cocoa into this mixture.
3. Pour the mixture into a baking tray lined with parchment paper. Bake it in an oven preheated to 347 degrees Fahrenheit for 25-30 minutes.
4. In a saucepan, heat the milk, sugar, and vanilla sugar to boiling point and then set it aside to cool down.
5. Whisk the butter until it becomes a fluffy, light mixture. Add the cooled milk mixture and powdered milk, blending everything thoroughly.
6. Once the sponge cake has baked and cooled, cut it into two layers. Spread the milk cream on one layer and top it with the second layer.
7. Melt the milk chocolate with the milk in a small saucepan. Use this glaze to decorate the cake.
8. Refrigerate the cake so that the filling sets well and integrates fully with the sponge.