As a lover of experimenting with various desserts and pastries, I could not ignore the popular Kinder Milk Slice cake. Children are delighted with such a delicacy, and adults will not refuse. Why buy when you can cook it yourself, generously at home and without any flavor enhancers, e-shek, etc.

Soft, chocolate sponge cake and jelly filling with honey aroma.

The shop slice is not covered in chocolate, but I wanted to complement it with dark chocolate.

You can see another version of a delicious cake from the "Kinder" series.

To prepare the biscuit, divide the eggs into whites and yolks.

Beat the yolks with sugar until fluffy.

Pour flour, starch and cocoa.

Stir with a spatula.

Beat the whites until firm peaks.

Add to the chocolate mass.

And mix gently.

Cover a baking sheet (30 * 20) with baking paper, lay out the dough, gently level. Bake at 180 degrees until tender, about 8-10 minutes.

Cut the cooled biscuit in half, trim off uneven edges, if required.

This time I used gelatin, which dissolves in hot liquid without additional heating after swelling. Add gelatin to hot milk and stir well to dissolve the crystals, leave to cool.

Add condensed milk to liquid honey, mix.

Add to whipped cream.

Pour gelatin, stir.

The cream may turn out to be watery. Place it in the refrigerator for 5-10 minutes to set.

If you take another gelatin, be sure to add completely cooled, otherwise the cream will become liquid.

Put the whole cream on one part of the biscuit, smooth out.

Cover with another biscuit, press down a little with your hand. Refrigerate for 20 minutes.

Cut into strips (4 pieces), top with melted chocolate.

And you can serve, or put in the refrigerator and wait for the chocolate to harden.

Cake a la "Kinder Milk Slice" is ready. Bon Appetit.

Many children are very fond of Kinder slices, but, unfortunately, the prices for this delicacy have gone up. And its composition is a big mystery. We found a simple recipe with which you can make a slice as good as store-bought, and even better. Tall, tasty, juicy and beautiful! Try making a milk slice at home, your children will appreciate this delicacy, especially since the homemade slice is made without a drop of chemistry.

You will need:

For the test:

• Eggs - 4 pcs.
• Vegetable oil - 100 ml
• Sugar - 80 g
• Flour - 80 g
• Milk - 20 ml
• Cocoa powder - 2 tbsp. l.
• Baking powder - 1 tsp

For soufflé:

• Condensed milk - 200 ml
• Sour cream 20% - 200 ml
• Milk - 100 ml
• Sugar - 50 g
• Gelatin - 20 g
• Vanilla sugar - 1 sachet

For glaze:

How to cook:

1. Prepare food for the test. Combine sifted flour, cocoa and baking powder. Separate the yolks from the whites. Beat the whites with a mixer until fluffy and stable foam.

2. Beat the yolks with sugar, then add milk and vegetable oil. Beat everything well until smooth. Pour the yolk mass into the flour mixture.

3. Stir well with a spatula or spoon until smooth. Then add proteins to the dough.

4. Gently mix the whites with the dough. The dough will turn out not thick, one might say, pouring.
Lightly grease a baking dish with vegetable oil. Pour the dough into a mold and place in a preheated oven. Bake the cake at 180-200 ° C for about 30 minutes until dry with a toothpick (recipe used a 30x22 cm pan).

5. Prepare soufflé. Prepare food. Pour gelatin with cold milk and leave for 10-15 minutes to swell.

6. When the gelatin swells, put it on fire and heat until completely dissolved, but do not boil. Pour condensed milk, sour cream and gelatin mixture into the blender bowl. Add vanilla and regular sugar.

7. Whisk the mixture at high speed until smooth. Cool the finished cake and cut into two cakes.

8. Cook the milk slices in the same mold as the cake was baked. Put one cake on the bottom of the mold. Pour the souffle mass over the cake. Gently put the second cake on top and press lightly. Cover the dish with cling film and refrigerate overnight. When the soufflé hardens, carefully remove the cakes with the soufflé: draw a knife along the edge of the mold, then gently turn the mold onto the table. Cut milk slices of any shape with a sharp knife.

9. Prepare the icing: melt the chocolate in a water bath. Gently coat the top of the slices with chocolate and allow the chocolate to harden.

Bon Appetit!

Our Ilina loves kinder-slice very much, but, unfortunately, the prices for this delicacy have grown a lot. And what is there, in this slice, is a big mystery to me. And at the right time, the necessary cooking kinder slice at home appeared.
I cooked it, it turned out juicy, tasty, nourishing, and most importantly, healthy milk slices
Try making a milk slice at home and I'm sure your children and not only children will appreciate this delicacy.

Recipe For making a milk slice at home

We will need:
For the test:

💜 Egg - 4 pcs.;
💖 vegetable oil - 100 ml;
💙sugar - 80 g;
💚 flour - 80 g;
💛 milk - 20 ml;
💗cacao - 2 tbsp. l .;
Baking powder - 1 tsp.

For soufflé:

💖 condensed milk - 200 ml;
💚 sour cream 20% - 200 ml;
💜 milk - 100 ml;
💙sugar - 50 g;
💛 gelatin - 20 g;
Vanilla sugar - 1 sachet.

Prepare food for the test. Combine sifted flour, cocoa and baking powder.

Separate the yolks from the whites. Beat the whites with a mixer until fluffy and stable foam.

Beat the yolks with sugar, then add milk and vegetable oil. Beat everything well until smooth. Pour the yolk mass into the flour mixture.

Stir well with a spatula or spoon until smooth. Then add proteins to the dough.

Gently mix the whites with the dough. The dough will turn out not thick, one might say, pouring.
Lightly grease a baking dish with vegetable oil. Pour the dough into a mold and place in a preheated oven. Bake the cake at 180-200 degrees for about 30 minutes until dry with a toothpick. I used a 30x22 cm shape.

While our cake is cooking, prepare a soufflé. Prepare food. Pour gelatin with cold milk and leave for 10-15 minutes to swell.

When the gelatin swells, put it on fire and heat it until it is completely dissolved, but do not boil it! Pour condensed milk, sour cream and gelatin mixture into the blender bowl. Add vanilla sugar and sugar.

Beat the mixture at high speed until smooth. Cool the finished cake and cut into two cakes.

We will cook milk slices in the form in which we baked the cake. Put one cake on the bottom of the mold.
Pour the souffle mass over the cake. Gently put the second cake on top and press lightly. Cover the dish with cling film and refrigerate overnight.

When the soufflé hardens, carefully remove the soufflé cakes. I ran the knife along the edge of the mold and then carefully turned the mold onto the table. Cut milk slices of any shape with a sharp knife.

Bon Appetit!

Kinder Milk Slice - a recipe at home with a photo:

Carefully divide four medium-sized chicken eggs at room temperature into whites and yolks.

First, beat the proteins with a mixer at low speed until a soft foam is obtained, and then, adding 35 g of sugar to them in portions (we take from the total norm), beat them to a shiny and dense foam, having previously increased the speed of the mixer. We put the proteins aside for a while.

In another container, combine the yolks with the remaining sugar, honey (if you have it sugared, then gently warm it to a liquid state in the microwave), vanilla sugar and water (we take water at room temperature). Beat the resulting mixture of ingredients at the maximum speed of the mixer for 5-6 minutes.

In several steps, making gentle movements with a spatula from top to bottom, mix the previously beaten whites into the yolk mixture.

At the very end, add sifted cocoa and flour. And also mix dry ingredients very carefully. We do all movements quickly enough, but as gently as possible so as not to sediment the dough.

Pour the dough onto a baking sheet previously covered with parchment and level it with an even layer over the entire surface. By the way, it is important to use high-quality parchment, since the biscuit for the Milk Slice turns out to be very delicate and soft and if it sticks to bad paper, it will be difficult to separate it from it without damage.

We send the baking sheet with the dough to the oven already heated to 180-190 C and bake the chocolate biscuit for about 10 minutes (we check the readiness either by pressing or with a toothpick). Let it cool down.

In the meantime, let's get down to making soufflé. Soak instant gelatin in water for 5-10 minutes.

Pour 60 g of heavy cream (we take from the total amount) into a microwave container or into a small saucepan and heat them in the microwave or on the stove until hot (you do not need to boil the cream). Put the swollen gelatin in the hot cream and, stirring, let it completely dissolve (if suddenly the cream was not warmed up well enough and the gelatin did not dissolve completely, then gently warm the resulting mixture, but do not boil!).

Pour condensed milk into a solution of cream with gelatin and mix until smooth.

In a separate bowl, beat the remaining heavy cream with vanilla sugar until fluffy.

Tip from the site: for the cream to whip easily, it must be very cold!

We transfer the mixer to a low speed and in several steps we mix the gelatin mixture into the cream. The output should be a very light, delicate and delicious creamy mousse. We send the finished mousse to the refrigerator for 10 minutes so that it begins to set.

Separate the cooled biscuit from the paper, trim the edges and divide it into two halves. If desired, so that the Milk Slice is sufficiently moist, the biscuit can be lightly soaked in regular sugar syrup before assembling.

Let's form the cakes. On one half of the biscuit, apply the prepared mousse with an even and generous layer, as in the photo.

Cover the surface of the mousse with the second half of the biscuit, press it carefully. Cover the formed "Milk Slice" with paper or foil, if desired, install a small load (for example, a wooden board) and send it to the refrigerator for a couple of hours.

As soon as the mousse is finally set, we take out the dessert from the refrigerator, additionally trim the edges and divide it into small portioned cakes.

That's all! Delicious and tender kinder The milk slice is ready at home!

When I made these cakes for the first time, I took twice as much for the filling of all the ingredients and I got a very thick layer. Therefore, this time I decided to reduce the amount of ingredients for the filling.

Let's make the dough.
To do this, it is necessary to separate the whites from the yolks. Add sugar to the yolks and beat until a noticeable lightening of the mass.

Pour in milk, vegetable oil. Add honey, dry ingredients (cocoa, flour, baking powder). Mix everything well.

Beat the whites until firm peaks.

Add proteins to the total mass, mix until smooth.

Divide the dough into two equal pieces. Cover the baking dish with parchment paper, pour in one half of the dough and bake in an oven preheated to 180 degrees for 12 minutes.

You will get such a cake. Transfer it to a dry surface (I put it on a cutting board), remove the paper and leave it to cool completely. Bake the second cake in the same way.

Cooking the filling.
Soak gelatin in milk and leave for a few minutes to swell.

Then put the gelatin on low heat and heat until completely dissolved, but do not boil. Add condensed milk and honey to the gelatin. Mix.

Beat sour cream with sugar and vanilla. Add to it a mass of condensed milk, honey and gelatin, mix well.

Put the filling on it and gently smooth over the entire surface of the cake.

Cover with the second crust on top. Press down a little. Put the cake in the refrigerator and soak for 2-3 hours.

When the filling has hardened, cut the cake into squares. I got 9 pieces.
Bon Appetit!!!