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The showpiece of the Christmas dining table. This cake is filled with Italian meringue cream and coated with a layer of Milo chocolate ganache.

Preparation time: 120 minutes

Number of servings: 8


  • 500g self-raising flour
  • 150g Milo powder
  • 400g sugar
  • 15g baking soda
  • 1 tsp salt 
  • 4 eggs (L)
  • 250ml buttermilk
  • 250ml warm water
  • 125ml oil
  • 2 Tbsp vanilla extract

Italian meringue butter cream with cream cheese cream:

  • 500g unsalted butter
  • 400g sugar
  • 125ml water
  • 8 eggs (L)
  • 1 tsp vanilla
  • 300g MonChou

Milo chocolate ganache:

  • 250ml unbeaten whipped cream
  • 160g chocolate
  • 100g Milo powder


  • 3 cake molds of 23 cm
  • Sugar thermometer
  • Stand mixer 


Bring the buttermilk, eggs, butter and MonChou to room temperature. Preheat the oven at 175 °C.

Sift the self-raising flour, Milo powder, sugar, baking soda and the salt in a mixing bowl. Sift everything well at least three times. Put the eggs in another mixing bowl and mix it for two minutes. Then add the beaten eggs, buttermilk, oil, water and vanilla extract to the dry ingredients. Mix it well.

To create three nice layers, you need to weigh the batter and distribute it evenly in three same-sized molds. Bake the cake for 35 minutes or until a satay stick remains dry when you stick it in the middle. Then take the cake out and let it cool off on a pie rack.

Italian meringue butter cream

Clean the bowl and the whisk with vinegar or lemon. Open the eggs and separate the egg whites from the egg yolks. Put the egg whites in a clean bowl.

Put the sugar and the water in a saucepan. Don’t stir, the sugar will dissolve automatically. Cook the water and put the sugar thermometer in the pan. If the sugar water has a temperature of 110 °C, you can turn the mixer on high. Beat the egg whites until they are stiff. If the egg whites don’t fall out of the bowl, they are good. Once the sugar water has reached 115 °C, you can carefully add the hot sugar water to the egg whites.

Keep mixing for 15-20 minutes until it is cooled off. Add the soft butter in parts. In the beginning, the mixture will be a bit thin. Keep mixing it for 15-20 minutes until it becomes firmer. Add the vanilla extract and continue mixing for another minute. Put 100 gram of butter cream aside for the MonChou.

Put the MonChou chunks in a mixing bowl. Mix it for 10 minutes until they are soft and smooth. Add the butter cream in small bits until it tastes as preferred.

Milo chocolate ganache

Warm up the whipped cream in a pan, together with the Milo powder. Stir until the power has dissolved. Take the pan off of the stove and add pieces of chocolate. Let it rest for 5 minutes. Then stir it with a whisk until all chocolate has melted. Cover the chocolate and put it in the fridge for an hour. Make sure the chocolate is just thick enough for smearing.

Put the cake on the cake platter. Put the butter cream in a piping bag and pipe it on the edge of the cake. Fill the cake with the MonChou cream. Smooth it out. Place a cake layer and repeat the steps. Turn around the third layer so the lower, flat side is pointing up. You can stick to this or smear a small layer over the entire cake.

Pour the Milo chocolate ganache over the cake and smooth out the upper side with a spatula. The ganache will automatically drip down.

  • 货号: REC248
  • 现货