Kinder milk slice at home

Step-by-step cooking

1. Step 1:

   

   How to make a kinder milk slice? Measure out the necessary ingredients for making a chocolate sponge cake. The products must be at room temperature. If the honey is thickened, heat it up slightly in a water bath.

2. Step 2:

   

   Carefully divide the eggs into whites and yolks.

3. Step 3:

   

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

4. Step 4:

   

   Should get a light, dense mass.

5. Step 5:

   

   Rinse the beaters of the mixer thoroughly, dry them. Start whipping the proteins at low speeds until the protein foam is slightly thickened. Continue whipping, adding the remaining sugar in small portions. Gradually increase the speed of the mixer to the maximum. Whisk the whites to dense, stable peaks. If the protein mass is stationary when the mold is turned over, it means that the proteins are whipped correctly.

6. Step 6:

   

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

7. Step 7:

   

   Combine the beaten yolks with half of the protein foam. Mix with a spatula in neat movements from top to bottom.

8. Step 8:

   

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

9. Step 9:

   

   Add the remaining proteins, mix.

10. Step 10:

    

    Pour in the rest of the flour and cocoa mixture. Gently mix the mass until smooth, trying to preserve the airy structure of the sponge dough.

11. Step 11:

    

    Cover the baking sheet with parchment (if the quality of the parchment requires, lubricate it with vegetable oil). You can use a Teflon mat. Lay out the sponge dough, gently smooth it out. The amount of dough according to the recipe is calculated for a standard-sized baking tray (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 the preheated oven for about 10-12 minutes. Do not open the oven during baking, so that the biscuit does not settle. The time and temperature are indicated approximately, since the ovens work differently, focus on your technique.

13. Step 13:

    

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

15. Step 14:

    

    Prepare the souffle. Pour 60 ml of the total amount of cream. The remaining cream must be cooled well so that they are better whipped.

16. Step 15:

    

    Gelatin pour boiled water at room temperature, mix. Leave the gelatin for 10-15 minutes to swell.

17. Step 16:

    

    Heat 60 ml of cream to a hot state, you do not need to bring it to a boil. Enter the gelatin mass into the hot cream, mix well so that the gelatin completely dissolves.

18. Step 17:

    

    Add condensed milk, mix until smooth.

19. Step 18:

    

    How to whip cream correctly? It is important that the cream is fat, at least 33%. The whipping dishes and the cream themselves 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 I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.

20. Step 19:

    

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

21. Step 20:

    

    It turns out a gentle, homogeneous mass.

22. Step 21:

    

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

23. Step 22:

    

    Cover the top of the filling with a second sponge cake layer.

24. Step 23:

    

    Wrap the dessert in plastic wrap and put it in the refrigerator for 2-3 hours until it hardens.

25. Step 24:

    

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

26. Step 25:

    

    Bon appetit!