Kinder Milk Slice Cake

Kinder Milk Slice Cake - A Delight for All Ages

A cake that combines delicacy and delicious taste in a recipe accessible for the whole family, the Kinder Milk Slice cake is a perfect choice for Sunday evenings or any special occasion. This recipe has won hearts on the internet, and it's no wonder, considering its combination of fine layers, airy cream, and decadent glaze. Browse through this step-by-step recipe and discover the secrets of a dessert that will make both children and adults happy.

Preparation Time: 30 minutes
Baking Time: 30 minutes
Total Time: 4 hours and 30 minutes (including cooling time)
Number of Servings: 10-12 servings

Necessary Ingredients:

*For the Base*:
- 6 eggs (approximately 45 g each)
- 140 g granulated sugar
- 2 tablespoons acacia honey
- 60 g palm oil (or vegetable oil)
- 40 g wheat flour (approximately 2 heaping tablespoons)
- 50 g cocoa powder (22% fat, approximately 2 heaping tablespoons + 1 level tablespoon)
- 35 g semolina (approximately 2 heaping tablespoons)
- 13 g cornstarch
- 45 ml cold milk
- A pinch of salt
- 3 g baking powder (approximately 1 level teaspoon)

*For the Cream*:
- 400 g whipping cream
- 130 ml milk
- 300 g sweetened condensed milk
- 1 tablespoon granulated sugar
- 20 g gelatin granules
- 65 ml milk for hydrating the gelatin

*For the Syrup*:
- 2 tablespoons concentrated acacia syrup
- 120-150 ml still water

*For the Glaze*:
- 100 g plain chocolate (or milk chocolate, but avoid cream chocolate)
- 1 teaspoon palm oil

Step-by-Step Preparation:

1. Preheating the Oven: Start by preheating the oven to 160°C. Ensure it is well-prepared to achieve an even base.

2. Preparing the Base: In a large bowl, beat the egg yolks with 80 g of sugar until they lighten in color and triple in volume. This step is essential for achieving a fluffy and airy base. Add the honey and continue mixing for another 2 minutes.

3. Adding the Oil: Incorporate the palm oil and mix for one minute. The oil will add moisture and contribute to the final texture of the base.

4. Mixing the Dry Ingredients: In a separate bowl, combine the flour, cocoa, cornstarch, semolina, and baking powder. These dry ingredients will be incorporated into the egg yolk mixture.

5. Beating the Egg Whites: In another bowl, beat the egg whites with a pinch of salt, then add 60 g of sugar and continue mixing until you achieve a firm and glossy foam. It is crucial that the egg whites are well-beaten to support the bases.

6. Combining the Ingredients: Take two tablespoons of the beaten egg whites and gently fold them into the egg yolk mixture. Then, add the remaining egg whites and mix with a spatula, using gentle circular motions to avoid losing air from the mixture.

7. Pouring into Pans: Divide the mixture into 3 equal parts and pour into 17 cm diameter pans lined with baking paper.

8. Baking: Place the pans in the preheated oven for 10 minutes. After that, increase the temperature to 190°C and bake for another 20 minutes. Check if the base is baked by doing the toothpick test; if it comes out clean, the bases are ready.

9. Cooling: After baking, remove the bases from the oven and let them cool completely in the pans.

Preparing the Cream:

10. Hydrating the Gelatin: Soak the gelatin in 65 ml of milk for 10 minutes. Meanwhile, heat the remaining milk until warm but not hot. Add the hydrated gelatin and stir until completely dissolved. If necessary, you can use a double boiler to help dissolve the gelatin.

11. Whipping the Cream: In a large bowl, whip the cream until it triples in volume. Then, add the condensed milk and dissolved gelatin. Gently mix with a silicone spatula to retain the air in the cream.

12. Cooling the Cream: Place the cream in the refrigerator for 5-10 minutes. This step will help slightly firm up the cream, making it easier to assemble the cake.

Assembling the Cake:

13. Assembling the Cake: Use an adjustable cake ring on a plate. Place the first layer of base, soak it with the syrup mixture (water and acacia syrup), add half of the cream, then the second layer of base and repeat the process. Finish with the last layer of base, which you soak well.

14. Final Cooling: Cover the cake with plastic wrap and refrigerate for 4 hours, allowing all layers to blend perfectly.

Preparing the Glaze:

15. The Glaze: Over a double boiler, melt the chocolate together with the palm oil. Mix well until you achieve a smooth composition. It is important to use plain or milk chocolate, avoiding cream chocolate to maintain the cake's appearance.

16. Glazing the Cake: Remove the cake from the refrigerator, remove the ring, and pour the glaze evenly over the top. You can use a spatula to spread the glaze if necessary.

Serving Suggestions:

I recommend cutting the cake into generous portions, serving it alongside a glass of cold milk or a cup of aromatic coffee. You can also add some fresh fruits, such as strawberries or raspberries, for a pleasant contrast of flavors and an attractive presentation.

Tips and Variations:

- Fruit Variation: You can add pieces of banana or berries to the cream for an extra flavor boost.
- For a more intense taste: Soaking the bases with a mixture of coffee and sugar will add a pleasant and sophisticated flavor.
- Share the recipe: I encourage you to share the recipe with friends and family, maybe even organize a cooking night together.

Nutritional Information:

This recipe contains a variety of ingredients, providing a balance of carbohydrates, proteins, and fats. Each serving of Kinder Milk Slice cake contains approximately 350-400 calories, depending on the serving size and specific ingredients used. It is an excellent choice for a special occasion, but moderate consumption is recommended due to the sugar and fat content.

Frequently Asked Questions:

1. Can I replace palm oil with another type of oil?
Yes, you can use sunflower oil or canola oil, but make sure the chosen one has a neutral taste.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the base and cream or replace the condensed milk with another type of less sweet milk.

3. Is it possible to prepare the cake a day in advance?
Absolutely! The cake keeps very well in the refrigerator, and the flavors intensify overnight.

4. Can I use another type of gelatin?
You can use plant-based gelatin (agar-agar), but it is important to follow the instructions on the package to achieve the desired consistency.

Making this Kinder Milk Slice Cake will not only provide you with a delicious dessert but also wonderful moments spent in the kitchen. Each step is an opportunity to create something special, and the final result will bring smiles to the faces of your loved ones. So, put on your apron, prepare the ingredients, and enjoy the culinary process!

 Ingredients: Base 6 eggs (45g/each) 140 g granulated sugar 2 tbsp acacia honey 60 g palm oil 40 g wheat flour (2 heaping tbsp) 50 g cocoa 22% fat (2 heaping tbsp + 1 level tbsp) 35 g semolina (2 heaping tbsp) 13 g cornstarch 45 ml cold milk a pinch of salt 3 g baking powder (1 level tsp) Cream 400 g whipping cream 130 ml milk 300 g sweetened condensed milk 1 tbsp granulated sugar 20 g granulated gelatin Syrup 2 tbsp concentrated acacia syrup 120-150 ml still water Glaze 100 g plain chocolate 1 tsp palm oil

 Tags:  kinder cake