1. First, the eggs and yolks are whipped in a bowl for several minutes until the volume should triple. Preheat the oven to 180 degrees circulating air.
2. Sugar and vanilla sugar are mixed and then stirred into the egg mixture. Keep stirring everything until the sugar has completely dissolved.
3. Now the cocoa powder, the wheat flour and the baking powder are mixed and sieved into the egg mixture, then everything is folded in and placed on a well-greased baking sheet. Bake for 12-15 minutes.
4. After baking, remove the hot sponge cake from the tray. To do this, place baking paper on the still hot base and place a second baking sheet or drip pan on it. Then the sheets are turned so that the hot sheet is on top. Remove the upper tray and let the dough cool down.
5. In the meantime, mix the cream with the syrup and gradually stir in the instant gelatine so that everything mixes perfectly. The cream is then whipped until stiff.
6. The dry edges are cut off the sponge cake base and it is then divided in the middle. Approx. 90% of the stiffly whipped syrup cream is spread on a base and then covered with the second base, with the remaining 10% cream, any gaps at the edge are filled.
7. The milk bars are then placed in the cold for at least 3 hours and then cut into any shape.
Tip: As described above for the ingredients, simply replace the coconut syrup from the video with other flavors. If possible, please use bar syrup, i.e. syrup that you use to mix cocktails, as these have a higher concentration of flavors.
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