Homemade Kinder Milk Slice Delight

Airy chocolate sponge cake and delicate milk soufflé! Kinder milk slice, prepared at home, will please everyone. This delicate delicacy is especially loved by children who are not averse to snacking on something tasty. A delicate biscuit dessert will perfectly recharge active naughty girls with energy!
cook time: 3h 20 min
Lucas Halstead
Homemade Kinder Milk Slice Delight

Nutrition Facts (per serving)

266
Calories
11g
Fat
25g
Carbs
7g
Protein

Ingredients (12 portions)

Biscuit:

Eggs 4 pc
Sugar 70 g
Honey 1 tsp
Water 1 tbsp
Baking powder 0.75 tsp
Vanilla sugar 1 tsp
Cocoa 25 g
Wheat flour 70 g

Souffle:

Cream 350 g
Condensed milk 180 g
Gelatin 10 g
Water 50 ml
Vanilla sugar 1 tsp

Recipe instructions

Step 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 thick, slightly heat it in a water bath. Read about the features of baking biscuits at the end of the recipe.

Step 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.

Step 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.

Step 4

Step 4
You should get a light, dense mass.

Step 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.

Step 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.

Step 7

Step 7
Combine the beaten yolks with half the white foam. Mix with a spatula using gentle movements from top to bottom.

Step 8

Step 8
Add half of the sifted flour with cocoa and baking powder. Mix gently as well.

Step 9

Step 9
Add the remaining whites and mix.

Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 17

Step 17
Add condensed milk, stir until smooth.

Step 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.

Step 19

Step 19
Gradually add the milk-gelatin mixture into the cream, continuing to whisk until thickened. The rate of thickening will depend on the properties of the gelatin used. It took me 5-7 minutes.

Step 20

Step 20
The result is a soft, homogeneous mass. If the mass remains liquid, then most likely the reason is gelatin or insufficiently whipped cream. Read more about gelatin and the nuances of whipping cream in separate articles using the links at the end of the recipe.

Step 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)

Step 22

Step 22
Cover the filling with a second layer of sponge cake.

Step 23

Step 23
Wrap the dessert in cling film and refrigerate for 2-3 hours until set.

Step 24

Step 24
Cut the cooled sponge cake into cakes. Kinder milk slice is ready.

Step 25

Step 25
Bon appetit!

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