Milk slice without starch and chocolate
Источник фото: https://ru.123rf.com/profile_annapustynnikova
An excellent natural replacement for store-bought dessert.
Sponge cakes that fit perfectly into both everyday and holiday menus. On our website you can easily find another recipe for making a milk slice, but I want to offer you a slightly different recipe for this famous delicacy, beloved by children all over Rus'.
The dessert is prepared without adding starch (for some reason this is important for some). The milk slice turns out very tasty, juicy, there are a lot of slices, so the whole family can enjoy it. Fill the gelatin with water in advance and leave for the time indicated on the package. The gelatin I use is from Knox.
To prepare a milk slice without starch and chocolate, prepare the products according to the list.
Ингредиенты
Biscuit:
Wheat flour - 120 g
Baking powder - 10 g
Cocoa - 20 g
Salt - a pinch
Sugar - 120 g
Vanillin - on the tip of a knife
Chicken egg - 4 pcs.
Honey - 1 tbsp.
Milk soufflé:
Gelatin powder - 10 g
Water - 60 ml
Cream 33-35% - 350 ml
Sugar - 10 g
Condensed milk - 170 g
Vanillin - on the tip of a knife
Рецепт
1. The dough is very easy to prepare. Mix dry ingredients, then add eggs and honey.
2. Mix well with a whisk until smooth. Pour the dough into a mold lined with parchment. Bake in an oven preheated to 180 degrees for 8-10 minutes. Don't dry it out! Checking for a dry splinter is mandatory!
3. Important! If you bake in a 20x30 cm pan, then cut the sponge cake in half lengthwise, and if in a standard 30x40 cm pan, then cut the sponge cake in half crosswise. Once finished cooking, cool the cake completely on a wire rack.
4. While the sponge cake is preparing, make the soufflé. In a saucepan, mix 50 ml of total cream with sugar and vanilla. Stirring, heat the mixture until the sugar dissolves, but do not boil! Add the swollen gelatin to the cream mixture (no need to dissolve). Stir. Then add condensed milk. Mix the mixture well. Set aside.
5. Immediately whip the cream to soft peaks. Pour the gelatin mass into the cream. Stir gently.
6. Cover with film in contact and put in the refrigerator for 30 minutes.
7. By this time, the biscuit has already baked and cooled completely. Cut it in half. Remove the soufflé from the refrigerator and stir. It will be lumpy, but that's okay. Then everything will level out. Apply cream to the biscuit. Level it out.
8. Cover with the other half of the sponge cake. Press down a little. Place the dough in the refrigerator for 2-3 hours. After the specified time has passed, remove the dessert, cut into slices and serve.
9. Enjoy your tea!