Milch Schnitte with Apimel honey

INGREDIENTS

5 eggs

5 tablespoons flour

1 tablespoon vanilla sugar

2 large spoons of cocoa

baking powder on the tip of a knife

5 tablespoons of sugar

Ingredients for the cream

250 ml of whipping cream

1 šlagfix (whipped cream stiffener)

2 tablespoons Apimel honey

1 vanilla sugar or lemon sugar

PREPARATION

1. Beat the egg whites until stiff. Beat the egg yolks with the sugar, add the flour, cocoa and baking powder and mix until smooth.

2. Add 3 tablespoons of egg whites and mix gently to form a nice mixture, then pour everything into the rest of the egg whites and mix until the mixture is smooth.

3. Pour onto baking paper placed on a large baking sheet and bake at 180°C for 10 minutes. Leave to cool and cut in half. Do not cut down the middle like you would for a cake.

4. Beat the cream and whipped cream until stiff, add the sugar and Apimel honey. Spread the cream over the sponge cake and cover with another one, and place in the fridge for 2-3 hours.

5. Lemon sugar can be used in cream and sponge cakes instead of vanilla sugar. It is a great substitute for lemon zest or flavoring.