German Cake Sandwich Snack

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Ever had a Milchschnitte before? If you haven’t traveled through Germany, been grocery shopping there, and happened to stumble over it in the refrigerated section, you may not have ever heard about it. Kinder, owned by Ferrero, not only makes great chocolate in Germany, they also offer a few refrigerated chocolate snacks, such as the Milchschnitte, which by the way translates to “milk sandwich,” Kinder Pingui, Kinder Maxi King, and a few others that you’re missing out on!

Gluten-Free Rocks!

I recently discovered the German, gluten-free food blogger Tanja from Rezepte-Glutenfrei.de, who has been living a gluten-free life for nearly 20 years now, and that’s when I truly realized how popular gluten-free nutrition has become to so many people. If you shopped along with me at Whole Foods on Wednesday in my Instagram story, you know that my mom as well as step-mom both switched to a gluten-free diet with the goal to improve digestion and overall well-being. Fact is that it’s gotten a lot easier to eat gluten-free, allowing many to try it out with readily available gluten-free products. My go-to grocery store Whole Foods offers many great, gluten-free options, and even restaurants are slowly catching on with more diverse, health-conscious menu items.

So today’s post is dedicated to all those foodies in my life that embrace the gluten-free way AND for those that are curious to try it out. Many think to eat gluten-free means to sacrifice great taste, but to be honest, if I hadn’t prepared this Milchschnitte myself, I would have never known it’s gluten-free! It’s that good!

But Wait.. What Is A Milchschnitte?

A Milchschnitte consists of a cloud-like, fluffy center made from whipped cream, cream cheese and honey sandwiched by thin layers of chocolate cake. This homemade version uses gluten-free brown rice flour, helping the consistency of the cake, as well as gluten-free multipurpose flour in the batter, making it a great choice for anyone, but especially those with gluten-sensitivities. The Milchschnitte is very popular amongst kids in Germany, but many grown-ups (like me) love them just as much! I urge you to try out this recipe, and promise it will be very difficult to wait for the whipped cream and cream cheese mixture to set before digging in!

Apple Strudel Up Next!

Thank you for stopping by my blog! Please stay a while, drool over some delicious German food, leave some feedback and ideas in the comment section below, and subscribe to receive weekly emails with new recipes!    Coming Monday I will share a new recipe that’s part of the Ski Resort Series for homemade apple strudel! Yum!


My Whole Foods shopping list for 6 to 8 servings:

recipe from Tanja at rezepte-glutenfrei.de

Batter:

Frosting: 

You’ll Also Need: 

Method:

  1. Preheat oven (conventional setting, it’s what I read is recommended for gluten-free recipes, so it prevents your baked goods from drying out as easily) to 320 degrees F (160 degrees C).
  2. Using an electric mixer (I went the hand-held route for this one), beat the eggs and sugar until foamy, about 3 to 5 minutes.
  3. Sift together cocoa powder, rice flour, gluten-free flour, baking powder and a pinch of salt and gradually and carefully fold into the egg-sugar mixture.
  4. Cover a 10 x 15 inch baking sheet (or slightly larger) in parchment paper and spread on the cake batter. Bake in preheated oven for 15 minutes, then let cool completely.
  5. Cut off the uneven edges of the cake, then divide into two, same sized pieces. Place one of the layers on a clean plate or baking sheet, then place a baking/pastry frame around the layer.
  6. Beat the heavy whipping cream until stiff peaks form. Whisk together room-temperature cream cheese and honey.
  7. Mix one pouch of gelatin powder with 3 Tbsp of hot water. Mix in 1 Tbsp of the cream cheese mixture into the dissolved gelatin, then whisk in with the cream cheese mixture.
  8. Fold the whipped cream into the cream cheese mixture.
  9. Using a decorating spatula or spoon, evenly spread the frosting on the bottom layer of the cake, then top with the second layer of cake. Allow to rest in your refrigerator for 2 to 3 hours before removing the frame and cutting into rectangles. Serve with fruit salad if desired (I used mango, raspberries, blackberries and bananas).

Sophie’s Milchschnitte Tools & Entertaining Picks

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Some More Yummy, Gluten-Free Recipes To Try:

Sponsored Content and Affiliate Links Disclosure

I received compensation from Whole Foods Market in exchange for writing this post. Although this post is sponsored, all opinions and thoughts are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.