Kinder milk slice - recipe at home

Kinder milk slice is known and loved by all children! This is a chocolate biscuit with a layer of creamy soufflé. Preparing such a treat at home is not difficult! And if you involve little helpers in the process, you will also get an exciting developmental activity. Toddlers will be happy to help you mix the ingredients, sift the flour and, of course, be the first tasters.

This, cooked at home, eliminates the addition of any unwanted additives, dyes and preservatives. As a result, we get a delicious delicacy, from which both children and adults will be delighted!

Ingredients

For the chocolate biscuit:

100 g sugar

100 ml unscented vegetable oil

20 ml warm milk

2 tbsp honey

2 tbsp cocoa

1 tsp baking powder

For cream soufflé:

250 ml condensed milk

200 ml fat sour cream

70 g sugar

20 g gelatin

2 tbsp honey

10 g vanilla sugar

How to make a kinder milk slice, recipe at home:

Separate the whites from the yolks. Beat the whites with a mixer or a whisk in an elastic foam.

Grind the yolks with white sugar.

Add milk, honey and vegetable oil to the yolks, beat.

Gradually add the sifted flour, cocoa and baking powder.

Beat the dough until smooth. Then, gently fold in the beaten egg whites. Gently mix the dough with a spatula, moving from top to bottom.

The dough should be very airy.

Cover the bottom of the baking dish with baking paper and grease with a piece of butter (the sides of the form do not need to be greased). I use a 20*20 cm mold.

Pour the dough into a baking dish and send it to the oven at 180 C for 30-35 minutes. We check the readiness of the biscuit with a wooden stick.

While the biscuit is baking, let's prepare the creamy soufflé.

Soak gelatin in 2 tablespoons of water for 10 minutes.

Beat sour cream with sugar and vanilla sugar.

Add half of the milk to the gelatin and put on a slow fire. We stir constantly. The gelatin should completely dissolve. Make sure the mixture doesn't boil! It is important!

Once the gelatin has dissolved, pour in the remaining milk. Add whipped sour cream, honey and condensed milk. Beat the milk soufflé with a mixer and let cool slightly.

Cut the cooled chocolate cake in half.

We put one half in the form in which the biscuit was baked. Then, pour the creamy soufflé.

Top with the second half of the biscuit and put in the refrigerator for a couple of hours. When the creamy soufflé is completely frozen, cut the cake into slices.

Enjoy dessert with tea or milk.

Bon appetit!

Cooked for you with love and good mood: Elena Krapivina.