SLICE WITH MILK - RECIPE OF HOMEMADE "SLICE WITH MILK" SNACKS

Identity Card of the Recipe

230 KCal Calories per serving

Ingrediants

For the cocoa sponge cake

240 g (4 medium) of eggs
140 g of sugar
15 g of bitter cocoa
1 pinch of salt
100 g of white flour of type 00
30 g of potato starch

For the milk cream

120 g of concentrated milk
250 ml of fresh cream
30 g of honey
5 g of isinglass
1 vanilla flavoring or 1 sachet of vanillin

Materials Needed

Electric hand mixer
Bowl for the dough of the sponge cake
Baking plate for sponge cake
Egg casserole (preparation of sponge cake)
Baking paper for the sponge cake
Bowl for cream
Wooden ladles
Spatula
Sharp knife
Food cutting board

Preparation

First prepare the sponge cake following the classic method described in this video. You will have to obtain a rectangular sponge cake with a size of 30X24 cm.

Quickly
Shell 4 eggs (egg whites + yolks together) and pour everything into a saucepan together with 140 g of sugar. Turn on the fire and bring to a temperature of 50 ° C, stirring constantly with whips.
Pour the mixture into the container of the electric mixer, add a pinch of salt and whisk the eggs at moderate speed for 15 minutes.
Mix 30 g of starch, 15 g of unsweetened cocoa powder and 100 g of white flour. Gently add the powders to the egg and sugar mixture with a scoop, to avoid sagging everything.
Line a baking sheet with greaseproof paper and pour the mixture into it: level the cream with a spatula until you get a thickness of 1 cm.
Bake at 220 ° C for 6-7 minutes. Remove the sponge cake from the oven and let it cool on a cloth dusted with sugar. With a knife, cut the sponge cake into a rectangle measuring 30 cm in length and 24 cm in width.

Soak the isinglass in cold water for 10 minutes.
Prepare the milk filling. In a saucepan pour the concentrated milk, honey and a little liquid cream (about 30 ml). Heat the mixture slightly and dissolve the softened and well-squeezed isinglass in it.
Leave the mixture to cool for about ten minutes.
Whip the cream and add the concentrated milk mixture (cooled) and the vanilla flavor. Leave the cream to cool in the refrigerator for 10-15 minutes: it should compact, without becoming too solid.

Attention!
To avoid unpleasant inconveniences, the gelatin compound must be combined with the cream only when it has reached the same temperature. In fact, if you add the still hot concentrated milk to the whipped cream, it will collapse; vice versa, if you wait too long to combine the two compounds, lumps would form (because the isinglass will have already thickened the concentrated milk).

Cut the sponge cake in half to obtain two strips 30 cm long and 12 cm wide.
Spread the milk-based cream on a rectangle of sponge cake, then cover with the other layer. Let it rest in the refrigerator to compact the layers. It will take about 30-40 minutes.
Cut the double layer of filled sponge cake into 8 slices, approximately 5 x 12cm in size.

Alice's comment - PersonalCooker

This is my proposal of the milk slices which, compared to the originals, are taller and fluffier. For those who want to respect the original "L" a little more, I recommend making an even thinner sponge cake. A super greedy snack to savor for breakfast: not even the most delicate palates will be able to resist the temptation to bite into a piece! Those who wish can also try to freeze the milk slices, to transform the snack into a delicious ice cream.

Nutritional values and Health Comment on the recipe

The homemade Slice with milk is a sweet and alternative food to the one present on supermarket refrigerated counters, compared to which it contains about 50% fewer calories. Energy is mainly provided by simple carbohydrates; proteins have a high biological value and predominantly saturated fats; the homemade slice of milk contains a significant amount of cholesterol. It should be consumed sporadically in portions of about 40-70g ( 90-160kcal).