Sensation Slice
Fresh creamy snack from the fridge made with Malta’s favourite milkshake.
Ingredients:
Sponge
150g Self-Raising Flour
4 Eggs (room temperature)
140g caster Sugar
125ml Milk
1/2tsp Almond Essence
A Pinch of Salt
Filling
180ml Cold Milk
50ml SonSeson
150g Topping Mix
3tsp Gelatin Powder (dissolved in some warm water)
Directions:
Start with the sponge cake by mixing the eggs with the sugar and almond essence until they are fluffy.
Gradually add the milk.
Gently fold in the flour and salt using a spatula.
Prepare your baking dish with baking paper using some oil or butter at the bottom to hold it in place.
My dish is 30cm x 35cm. You can double this sponge cake as you will have some cream left. Depends on how thickly you fill them.
Bake in a preheated 200°c oven for 8-10 minutes. Be careful as it will start to brown quickly after the 8-minute mark.
In the meantime prepare the filling.
Place the topping mix in a bowl followed by the milk, the Son Seson, and the gelatine. Make sure that the gelatine is cold before using it!
Mix everything well with a hand mixer until it is nice and creamy.
Cut the sponge in half, add the cream, and close it with the other half.
Level the cake well and smooth out the edges.
Refrigerate for at least 4 hours until it solidifies. It will still be creamy but will hold its shape well.
Gently cut into portions using a sharp knife and sprinkle some powdered sugar on top.
