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### **Instructions:**
#### **1. Prepare the Cake Layers:**
– **Preheat your oven** to 180°C (350°F). Grease and line a rectangular baking dish (about 9×13 inches) with parchment paper.
– In a large bowl, whisk together the eggs and sugar until light and fluffy, about 3-4 minutes. You can use an electric mixer or do this by hand, but the goal is to achieve a pale, airy texture.
– Add the vanilla extract and mix.
– In a separate bowl, sift the flour, baking powder, and salt together to ensure an even distribution. Gradually add the dry ingredients to the egg mixture, alternating with the milk and melted butter. Gently fold until smooth.
– Pour the batter into the prepared baking dish, spreading it out evenly with a spatula. Bake for about 20 minutes, or until the cake is golden and a toothpick comes out clean.
– Allow the cake to cool completely before moving on to the next step.
#### **2. Make the Creamy Milk Filling:**
– In a saucepan, combine the whole milk, sweetened condensed milk, powdered sugar, and butter. Heat over medium heat, stirring occasionally until the butter has melted and the mixture is smooth.
– In a small bowl, mix the cornstarch with a little cold milk to create a slurry. Once the milk mixture is hot (but not boiling), slowly whisk in the cornstarch slurry.
– Keep stirring constantly as the mixture begins to thicken. Once it reaches a pudding-like consistency (about 5 minutes), remove it from the heat.
– Stir in the vanilla extract and let the filling cool to room temperature before spreading it on the cake.
#### **3. Assemble the Milk Slices:**
– Once the cake has cooled, carefully cut it into two even layers.
– Spread the milk filling generously over the bottom layer of the cake. Place the second layer on top, pressing gently to ensure the filling is evenly distributed.
– Place the assembled cake in the fridge for at least 2 hours to allow the filling to firm up and set.
#### **4. Optional Glaze:**
– If you want to add a chocolatey finish, melt the chocolate and butter together in a small saucepan over low heat, or in the microwave in short bursts.
– Pour the melted chocolate over the top layer of cake, spreading it out with a spatula to create a smooth, glossy finish.
– Allow the glaze to cool and set before slicing the cake into individual pieces.
#### **5. Serve and Enjoy:**
Once your milk slices are chilled and set, it’s time to serve! Slice them into squares or rectangles and enjoy the smooth, creamy filling wrapped in soft cake. Pair it with your favorite beverage for a true indulgent treat.
### **Tips for the Perfect Milk Slices:**
– **Chill Time Is Key:** Be patient and allow the slices to chill in the fridge for a couple of hours. This helps the filling set properly and makes the slices easier to cut.
– **Layering:** You can also experiment with adding a layer of fruit jam or a layer of chocolate between the cake and filling for an extra burst of flavor.
– **Make It Yours:** If you prefer a richer flavor, try adding a little instant coffee to the milk filling or flavoring the cake with citrus zest for a twist on the classic.
– **Storage:** These milk slices keep well in an airtight container in the fridge for up to 4-5 days, so you can enjoy them throughout the week.
### **Why This Recipe Is Better Than the Original:**
While store-bought milk slices are convenient, they often lack the depth of flavor and quality you get from homemade treats. **Homemade Milk Slices** offer a much fresher taste, with a filling that’s creamy, flavorful, and rich. You also get to control the ingredients, ensuring everything is to your liking. Plus, the cake is soft and delicate, making it much more enjoyable than its store-bought counterpart.
In conclusion, **Milk Slices** are the ultimate homemade indulgence that beats the original in every way. Perfect for any occasion, from casual snacking to dessert after dinner, this recipe guarantees a delectable treat that will leave everyone asking for more.
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