Kinder Milk Slice Cake

Kinder Milk Slice Cake: An Unforgettable Delight

Who doesn't love a cake that brings back childhood memories? The Kinder Milk Slice Cake is a perfect choice to celebrate special moments or simply to indulge the family. This dessert is a perfect blend of textures and flavors, with fluffy layers, fine cream, and a delicious glaze. Let's discover together how to prepare it step by step!

Preparation Time

- Total time: 5 hours and 30 minutes
- Preparation time: 30 minutes
- Baking time: 30 minutes
- Number of servings: 12 servings

Ingredients

For the Base:
- 6 eggs (approximately 45g each)
- 140 g granulated sugar
- 2 tablespoons acacia honey
- 60 g palm oil (or another 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 whipped cream
- 130 ml milk
- 300 g sweetened condensed milk
- 1 tablespoon granulated sugar
- 20 g gelatin granules (recommended Dr. Oetker)

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

For the Glaze:
- 100 g plain chocolate
- 1 teaspoon palm oil

Preparation Steps

1. Preparing the Base

The first step is to preheat the oven to 160°C. This will ensure even baking of the layers.

1. In a large bowl, beat the egg yolks with 80 g of sugar until they become light in color and triple in volume. Add the honey and continue mixing for another 2 minutes.
2. Incorporate the palm oil and mix everything for one minute.
3. In another bowl, mix the flour, cocoa powder, cornstarch, semolina, and baking powder. Then, incorporate these dry ingredients into the egg yolk mixture.
4. In another bowl, beat the egg whites with a pinch of salt. When they become frothy, gradually add 60 g of sugar and continue mixing until you achieve a firm and glossy meringue.
5. 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 circular movements.
6. Divide the mixture into three equal parts and pour it into 17 cm diameter baking trays lined with parchment paper.
7. Bake the layers for 10 minutes at 160°C, then increase the temperature to 190°C and leave them for another 20 minutes. Check the baking with a toothpick; if it comes out clean, the layers are ready.
8. Let the layers cool completely in the trays.

2. Preparing the Cream

In the meantime, let's take care of the delicious cream!

1. Hydrate the gelatin in 65 ml of milk for 10 minutes. Meanwhile, heat the remaining milk until just before boiling, then let it cool slightly. Add the gelatin to the warm milk and stir until completely dissolved.
2. Whip the cream until it triples in volume. Gently fold in the sweetened condensed milk and the dissolved gelatin using a silicone spatula, then place the cream in the refrigerator for 5 minutes. After this time, stir gently again with a spoon.

3. Assembling the Cake

1. Place an adjustable cake ring on a plate. Place the first layer, soak it with the syrup made of water and acacia syrup.
2. Add half of the cream, place the second layer, soak it again, and add the remaining cream. Place the last layer, which you will also soak.
3. Refrigerate the cake for 4 hours to set well.

4. Preparing the Glaze

1. In a bowl over a double boiler, melt the chocolate together with the palm oil. Make sure to stir constantly to prevent the chocolate from burning.
2. After the cake has set, remove it from the refrigerator and take off the ring. Glaze the cake with the melted chocolate.

Serving Suggestions

The Kinder Milk Slice Cake can be served plain or with a vanilla sauce or vanilla ice cream for a delicious contrast. You can add some fresh berries for an extra splash of color and flavor.

Useful Tips

- Gelatin: Make sure to use quality gelatin granules, as this will affect the cream's texture.
- Egg Whites: Beat the egg whites at room temperature for a firmer foam.
- Gluten-Free Version: You can replace the wheat flour with gluten-free flour, and you will get just as delicious a cake.
- Storage: The cake keeps well in the refrigerator for 3-4 days, but it's best consumed fresh.

Nutritional Benefits

This cake is a good source of energy due to the sugar and healthy fats from the palm oil. The cream and sweetened condensed milk add a dose of calcium and proteins, essential for a balanced diet. However, moderate consumption is recommended due to the sugar content.

Frequently Asked Questions

1. Can I use another type of oil?
Yes, you can use sunflower or rapeseed oil, but the taste may change slightly.

2. How can I make this cake healthier?
Replace the sugar with a natural sweetener or honey and use whole ingredients.

3. Can I freeze the cake?
I recommend not freezing the cake, as the cream and glaze will not behave well upon thawing.

4. How long should I wait to cut it?
It is recommended to wait at least 4 hours after taking it out of the refrigerator for it to stabilize well.

Conclusion

The Kinder Milk Slice Cake is a wonderful choice for any occasion, being a quick and simple dessert to prepare, yet impressive in appearance and taste. Add a touch of magic to your kitchen and enjoy every slice! Whether you serve it at a party or just during a family dinner, this cake will surely be a hit. Enjoy your meal!

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