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 Cake "Milk Slice" Recipe
Everyone loves and remembers these delicious sweets from the Kinder company. One tastes better than the other. Today I propose to cook cakes that taste very similar to the dessert from childhood Kinder milk Slice, which means "Milk slice". Pastries consisting of two biscuits and one layer of delicate souffle. In my version, I suggest cooking shortbread and sponge cakes, as well as a delicate souffle based on sour cream. It will be very tasty!! Join us!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
For cakes:
For the cream:
For glaze:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
For cakes:
For the cream:
For glaze:
Instructions
  1. First, prepare a pie. Flour, cocoa, baking powder and soda should be sifted. I have sour cream with a fat content of 21%. I have 82% butter. Salt, vanilla. Water. Sugar. Egg. All liquid ingredients should be at room temperature.
    First, prepare a pie. Flour, cocoa, baking powder and soda should be sifted. I have sour cream with a fat content of 21%. I have 82% butter. Salt, vanilla. Water. Sugar. Egg. All liquid ingredients should be at room temperature.
  2. Mix flour, cocoa, baking soda and baking powder, stir and set aside for now.
    Mix flour, cocoa, baking soda and baking powder, stir and set aside for now.
  3. Whisk the softened butter with salt, vanilla and white sugar.
    Whisk the softened butter with salt, vanilla and white sugar.
  4. Then add the egg at room temperature and beat until smooth 1-1. 5 minutes. Then whisk the sour cream and whisk again until smooth. This is the kind of air mass you should get.
    Then add the egg at room temperature and beat until smooth 1-1. 5 minutes. Then whisk the sour cream and whisk again until smooth. This is the kind of air mass you should get.
  5. Then mix the dry ingredients with the creamy sour cream mixture. Mix it. This is the consistency you will get.
    Then mix the dry ingredients with the creamy sour cream mixture. Mix it. This is the consistency you will get.
  6. Then the water will be ready. It needs to be heated to a hot state. Add and stir...
    Then the water will be ready. It needs to be heated to a hot state. Add and stir...
  7. This is the dough that will turn out. Quite thick, sticky.
    This is the dough that will turn out. Quite thick, sticky.
  8. I'll bake one big cake, then cut it in half. Bake one tall cake, and then cut it, I do not advise, because the shortbread cakes will crumble when sliced. Size 36*22. Carefully level the layer so that it is homogeneous, it is very convenient to do it with such a spoon) And we send it to a preheated 170 degree oven for 13-15 minutes. Do not overdo it with the sponge cake, otherwise it will be dry and loose.
    I'll bake one big cake, then cut it in half. Bake one tall cake, and then cut it, I do not advise, because the shortbread cakes will crumble when sliced. Size 36*22. Carefully level the layer so that it is homogeneous, it is very convenient to do it with such a spoon) And we send it to a preheated 170 degree oven for 13-15 minutes. Do not overdo it with the sponge cake, otherwise it will be dry and loose.
  9. The finished cake will spring when pressed. Let it cool completely.
    The finished cake will spring when pressed. Let it cool completely.
  10. Then I take out the mold, foil and divide it into 2 parts. While the cream is being prepared, it is better to wrap the cakes in a bag or food wrap so that they do not dry out.
    Then I take out the mold, foil and divide it into 2 parts. While the cream is being prepared, it is better to wrap the cakes in a bag or food wrap so that they do not dry out.
  11. To prepare the cream, you will need: Sour cream I have 21% fat content. Powdered sugar - to taste. Vanillin. Gelatin and water for soaking it.
    To prepare the cream, you will need: Sour cream I have 21% fat content. Powdered sugar - to taste. Vanillin. Gelatin and water for soaking it.
  12. Gelatin is combined with water and allowed to swell.
    Gelatin is combined with water and allowed to swell.
  13. Beat sour cream with powdered sugar and white vanilla. It took me 7-8 minutes. Gently grind. The mass will turn white and be permeated with air bubbles. The swollen gelatin should be melted and combined with sour cream. Immediately the mass will become liquid, but then the cream will thicken. You can put it in the refrigerator, but the main thing is not to miss the moment)) I was still preparing the mold and cake, the cream even at room temperature noticeably thickened.
    Beat sour cream with powdered sugar and white vanilla. It took me 7-8 minutes. Gently grind. The mass will turn white and be permeated with air bubbles. The swollen gelatin should be melted and combined with sour cream. Immediately the mass will become liquid, but then the cream will thicken. You can put it in the refrigerator, but the main thing is not to miss the moment)) I was still preparing the mold and cake, the cream even at room temperature noticeably thickened.
  14. The form in which I will collect the bottom, covered with cling film. And we collect cakes: cake, all with cream, sponge cake.
    The form in which I will collect the bottom, covered with cling film. And we collect cakes: cake, all with cream, sponge cake.
  15. I put it in the refrigerator for stabilization.
    I put it in the refrigerator for stabilization.
  16. I'll cover the top with icing, but it's not necessary. This will require : Chocolate. Butter. Milk. If desired, you can add sugar. I combine everything and melt it in the microwave in short pulses.
    I'll cover the top with icing, but it's not necessary. This will require : Chocolate. Butter. Milk. If desired, you can add sugar. I combine everything and melt it in the microwave in short pulses.
  17. Mix it. Here is such a glossy glaze should turn out.
    Mix it. Here is such a glossy glaze should turn out.
  18. I cover the cooled future cakes with it. And again in the refrigerator for stabilization.
    I cover the cooled future cakes with it. And again in the refrigerator for stabilization.
  19. And only when everything cools down well and stabilizes, I take it out of the mold. You can leave the cake, or you can not...
    And only when everything cools down well and stabilizes, I take it out of the mold. You can leave the cake, or you can not...
  20. Cut into portions!!! And our dessert is ready!!! Rich chocolate shortbread cookies and sponge cakes, sweet and with chocolate icing.. Amazing!!!
    Cut into portions!!! And our dessert is ready!!! Rich chocolate shortbread cookies and sponge cakes, sweet and with chocolate icing.. Amazing!!!
  21. Bon appetit.
    Bon appetit.
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