Kinder Milchsnitte

Traditional German dessert 

Gluten free

Happily makes 4 wafers

ALL ORGANIC INGREDIENTS

Chocolate Biscuit Cake:

1/3 Cup all purpose Gluten free flour (I used Cassava Flour)

2 TBSP Cacao Powder

2 Eggs

1/4 Cup Sugar (I used Monk Fruit)

1 TBSP Milk (I used Coconut milk)

1/8 tsp Sea Salt

Filling: 

1 Cup Cream Cheese (I used Coconut Cream Cheese, Miyoko’s brand)

1/2 Cup Soft Butter

1 tsp Vanilla

3 TBSP Condensed milk (I used Coconut Cream)

To make the Cake:

Whisk flour, cacao, and salt together.  In a separate bowl whisk room temperature eggs and sugar together until light and airy. 

Add flour mixture and mix well until creamy.

Spray an 8×8 baking pan/stone.  Line with parchment paper.

Pour in batter.  Cook at 350 for 10-12 mins.  

Remove, turn over, pull of parchment paper.

To make the filling:

Whisk or blend (easiest) the ingredients together.  

Cut the cake in half. Then cut longways to create a wafer bottom and top.  

Spread the filling on one side of the cake, then top with the other half.

ENJOY!