Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g butter, soft
- 200 g suar
- 2 packs vanilla sugar
- 4 egg (s)
- 1 pinch (s) salt
- 200 g beverae powder, (Ovaltine)
- 1 ½ dl milk, lukewarm
- 100 g almond (s), round
- 100 g chocolate, (Ovaltine chocolate), cut into small cubes
- 200 g flour, semi-white
- 0.5 ½ pack baking powder
- 1 packet couverture
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° C. Line a large rectangular baking sheet with parchment paper. Dissolve the Ovaltine in the lukewarm milk.
- Beat the butter, sugar, vanilla sugar, eggs and salt with a hand mixer until frothy. Stir in the ovaltine milk. Add the almonds and chocolate chips. Mix the flour and baking powder well into the dough.
- Spread the dough evenly on the prepared baking sheet and bake in the lower middle of the oven for about 20 minutes. Let cool in the baking sheet. Melt the couverture according to the instructions on the packet and spread it evenly on the cake.
- Cut the sheet cake into cubes. Wrapped in foil, the cake will keep in the refrigerator for 4-5 days.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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