Cakes "Milk slice"
Источник фото: https://ru.123rf.com/profile_antalexstudio
The most delicate chocolate biscuits, and between them - a layer of airy milk soufflé.
It's incredibly delicious. For children with a glass of milk, for adults with a cup of coffee – spectacular and delicious “Milk Slice” cakes are appropriate everywhere!
Ингредиенты
Eggs – 4 pcs.
Flour – 70 g
Sugar – 70 g
Honey – 1 teaspoon
Cocoa powder – 25 g
Baking powder - ¼ teaspoon
Vanilla sugar – 1 teaspoon
Water – 1 tbsp. spoon
Salt – 1 pinch
For filling:
Cream (fat content 33%) – 350 ml
Condensed milk – 180 g
Gelatin – 10 g
Vanilla sugar – 1 teaspoon
Рецепт
1. Separate the eggs into whites and yolks (send into different containers for beating, egg whites into a clean, dry bowl). In a separate bowl, combine the yolks with sugar, honey, water and vanilla sugar.
2. Beat at maximum mixer speed for 5-6 minutes.
3. Turn on the oven to heat up to 180 degrees. Wash the mixer beaters and wipe dry with a paper towel. Add a pinch of salt to the egg whites.
4. Beat the whites for about 5-6 minutes until stiff peaks form.
5. Add half of the whipped whites to the whipped yolk mixture.
6. Gently fold in the whites with a spatula, trying not to disturb the airiness of the mixture.
7. Add sifted flour with cocoa powder and baking powder.
8. Mix carefully.
9. Add the remaining whites.
10. Gently mix them in with a spatula again.
11. Cover the baking sheet with parchment and pour out the prepared dough.
12. Place the baking sheet in an oven preheated to 180 degrees for about 10-12 minutes. Consider the features of your oven.
13. Cool the finished cake. Carefully remove the parchment. Trim the edges of the biscuit. Cut the cake into two equal parts.
14. Pour gelatin into a small bowl with 50 ml of water and leave to swell for 10-15 minutes.
15. Combine 60 ml of cream and swollen gelatin in a saucepan and place on low heat. Heat with constant stirring until the gelatin is completely dissolved, but do not boil.
16. Remove the saucepan from the heat. Add condensed milk to the hot creamy gelatin mass and mix.
17. Place the remaining cream in a whipping container. Beat until fluffy.
18. Gradually add the milk-gelatin mixture to the whipped cream, continuing to beat. If the mass turns out to be too liquid, it can be briefly placed in the refrigerator to thicken.
19. Cover a suitable sized pan with cling film and place one part of the chocolate cake on the film. Distribute the filling over the crust.
20. Place the second part of the sponge cake on top. Cover with cling film and place in the refrigerator for 30-60 minutes. We take the dough out of the refrigerator, carefully remove it from the cling film and cut it into portioned cakes.
21. Serve the finished cakes to the table. Bon appetit!