Kinder milk slice at home

12 servings
3 hours 20 min

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

Carefully divide the eggs into squirrels and yolks.

Combine the yolks with half the sugar, honey, water and vanilla sugar. Whisk the yolks at top mixer speed for 5-6 minutes.

It should be a light, dense mass.

Wash the mixer whisks thoroughly, dry. Start whipping the squirrels at low revolutions until the protein foam thickens lightly. Continue whipping, adding the remaining sugar in small portions. Gradually increase the mixer speed to the maximum. Whisk the squirrels to dense, steady peaks. If the protein mass is stationary when the form is turned over, then the proteins are beaten correctly.

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

Combine the whipped yolks with half of the protein foam. Stir with the spatula in neat top-to-bottom movements.

Pour in half the flour sifted with cocoa and baking powder. Mix just as gently.

Add the remaining proteins, mix.

Pour in the rest of the flour and cocoa mixture. Gently mix the mass until homogeneous, trying to maintain the air structure of the biscuit dough.

Cover the baking sheet with parchment (if the quality of parchment requires, grease it with vegetable oil). You can use a Teflon mat. Lay out the biscuit dough, gently flatten. The amount of the recipe test is calculated for a standard tray size (30x40 cm).

Turn the oven on beforehand (about 10-15 minutes before baking starts), setting the temperature to 180 degrees. Bake the biscuit in the preheated oven for about 10-12 minutes. During baking, do not open the oven so that the sponge does not settle. The time and temperature are approximately indicated, since the ovens work in different ways, focus on your technique.

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

Cook the soufflé. Of the total amount of cream, pour 60 ml. The rest of the cream needs to be cooled well so that it beats better.

Pour the gelatin with boiled water at room temperature, stir. Leave the gelatin for 10-15 minutes to swell.

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

Add the condensed milk, mix until smooth.

How to beat cream correctly? It is important that the cream is fat, at least 33%. Whipping utensils and the cream itself should be cold, hold them for at least 1-2 hours in the fridge. Beat with a mixer at minimum RPM, gradually increasing the speed. How do you know that the cream is whipped enough? The cream mass should maintain its shape and not spread. Stop whipping at this point. Otherwise, the cream will turn into oil.

Gradually introduce the milk-gelatin mixture into the cream, continuing the whipping.

It turns out a gentle, homogeneous mass.

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

Top the filling with a second biscuit layer.

Wrap the dessert in cling film and refrigerate for 2-3 hours before setting.

Cut the chilled biscuit into cakes. Kinder milk slice is ready.

Enjoy your meal!