Kinder milk slice

Step-by-step preparation

Cooking time: 3 hr 20 mins

1. STEP 1

   

   How to make a Kinder milk slice? Measure out the ingredients needed to make the chocolate sponge cake. Products should be at room temperature. If the honey is thickened, slightly heat it in a water bath. Read about the features of baking biscuits at the end of the recipe.

2. STEP 2

   

   Carefully separate the eggs into whites and yolks. Be sure to wash the eggs first in running water using a food detergent. You can read about how to beat eggs correctly and other useful information in an article on this topic. Link at the end of this recipe.

3. STEP 3

   

   Combine the yolks with half the norm of sugar, honey, water and vanilla sugar. Beat the yolks at maximum mixer speed for 5-6 minutes.

4. STEP 4

   

   You should get a light, dense mass.

5. STEP 5

   

   Rinse the mixer whisks thoroughly and dry. Start beating the whites at low speed until the white foam thickens slightly. Continue beating, adding the remaining sugar in small portions. Gradually increase the mixer speed to maximum. Beat the whites until stiff, stable peaks form. If the protein mass does not move when you turn the pan over, it means the whites are whipped correctly.

6. STEP 6

   

   Combine flour with cocoa and sift to enrich the flour with oxygen. This will make the dough fluffier and increase its ability to rise.

7. STEP 7

   

   Combine the beaten yolks with half the white foam. Mix with a spatula using gentle movements from top to bottom.

8. STEP 8

   

   Add half of the sifted flour with cocoa and baking powder. Mix gently as well.

9. STEP 9

   

   Add the remaining whites and mix.

10. STEP 10

    

    Add the rest of the flour and cocoa mixture. Mix the mixture carefully until smooth, trying to maintain the airy structure of the biscuit dough. Remember that you may need a little less or more flour, depending on the consistency of the dough. Read more about the properties of flour in the article at the end of this recipe.

11. STEP 11

    

    Cover the baking sheet with parchment (if the quality of the parchment requires, grease it with vegetable oil). You can use a Teflon mat. Lay out the biscuit dough and smooth it out carefully. The amount of dough according to the recipe is calculated for a standard-sized baking sheet (30x40 cm).

12. STEP 12

    

    Turn on the oven in advance (about 10-15 minutes before baking), setting the temperature to 180 degrees. Bake the sponge cake in a preheated oven for about 10-12 minutes. Do not open the oven during baking to prevent the sponge cake from settling. Times and temperatures are approximate, as ovens operate differently, please use your appliance as a guide. Read about ovens in the link at the end of the recipe.

13. STEP 13

    

    Remove the finished biscuit from the oven and cool. Trim the cooled biscuit layer from the edges and cut into 2 equal parts.

14. STEP 14

    

    Prepare the soufflé. From the total amount of cream, pour out 60 ml. The rest of the cream needs to be cooled well so that it whips better.

15. STEP 15

    

    Pour boiled water at room temperature over the gelatin and stir. Leave the gelatin for 10-15 minutes to swell. Read about gelatin in the article on this topic. Link at the end of this recipe.

16. STEP 16

    

    Heat 60 ml of cream until hot, no need to bring to a boil. Add the gelatin mass into the hot cream, stir well until the gelatin is completely dissolved.

17. STEP 17

    

    Add condensed milk, stir until smooth.

18. STEP 18

    

    How to whip cream correctly? It is important that the cream is fat, at least 33%. The whipping container and the cream itself should be cold; keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do you know if the cream is whipped enough? The creamy mass should retain its shape and not spread. Stop whisking at this point. Otherwise the cream will turn into butter.

19. STEP 19

    

    Gradually add the milk-gelatin mixture into the cream, continuing to whisk.

20. STEP 20

    

    The result is a soft, homogeneous mass.

21. STEP 21

    

    Spread the filling evenly onto one part of the biscuit base. Do not delay this process, as the soufflé will noticeably begin to thicken. I put the whole soufflé on a sponge cake (the thickness of the filling is about 2 cm, each sponge cake is 1 cm thick)

22. STEP 22

    

    Cover the filling with a second layer of sponge cake.

23. STEP 23

    

    Wrap the dessert in cling film and refrigerate for 2-3 hours until set.

24. STEP 24

    

    Cut the cooled sponge cake into cakes. Kinder milk slice is ready.

25. STEP 25

    

    Bon appetit!

Comments on the recipe

Julia

16.08.2023

4.8

These cakes with a delicious soufflé are not at all difficult to prepare, as it might seem at first glance. It is important to take into account some nuances that I would like to note. The chocolate sponge cake is baked in a thin layer in just a few minutes. Therefore, I constantly monitored the condition of the biscuit layer during baking so that its edges did not dry out. When whipping cream, you need to monitor its consistency. It is very important not to over-whip the cream so that it does not become oily. The soufflé turns out glossy, homogeneous, without a greasy sheen. After whipping, the soufflé may not thicken immediately. This is explained by the fact that the gelatin mass added to the cream has a warmer temperature. Since the soufflé was not thick enough to place on the sponge layer, I waited 3-4 minutes until the gelatin began to set. Here you need not to miss the moment. If the filling thickens too much, it will be difficult to spread it in an even layer. Taking these small nuances into account and following the other recommendations indicated in the recipe, you will get successful and very tasty cakes. A sponge cake with a rich chocolate flavor and a very delicate creamy soufflé - this dessert will appeal to all those with a sweet tooth!

Alya Zhemchuzhinka

16.08.2023

4.9

The recipe is very detailed and well written. I have long wanted to make a milk slice with my own hands and finally decided to stick with the recipe. Both adults and children liked the delicacy. Julia, thank you very much for the wonderful recipe! It was delicious for us!

Pirko Rita

16.08.2023

4.6

A couple of years ago I made a milk slice using a very similar recipe. I can say that not only children eat them. My man really appreciated these slices. The dessert turned out delicious, but these slices differ in taste from those we are used to buying in the store. But this is understandable, because the compositions of these slices are very different. Homemade slice is a natural delicacy. But the composition of a slice from the store is no longer so natural: pasteurized milk, vegetable fat, sugar, wheat flour, skimmed milk powder, honey, milk fat, egg powder, low-fat cocoa powder, purified bran, raising agents: sodium dihydrogen pyrophosphate, sodium bicarbonate, ammonium carbonate

Ksenia

16.08.2023

4.5

Thanks for the recipe! I've prepared it! Delicious!!! And everything is clear.

Julia

16.08.2023

5

Please! I'm glad to hear your feedback. The recipe is simple and the result is always pleasing.

Marina Shvedova

16.08.2023

4.9

I don’t quite understand what gelatin is for) We add the hot mass to the whipped cream, all the peaks disintegrate and we get a very liquid filling... You can do everything much simpler, add condensed milk to the whipped cream and you’re done)

Lily

16.08.2023

4.7

Hello! Please tell me what can replace honey in the recipe?