Giant Kinder Milk
Description
The pastry is simple and quick to prepare. The delicate cream between two light, moist chocolate layers will win over everyone, especially children. This cake is very easy to make, yet it brings joy to kids—every child dreams of a giant cupcake. Be sure to add vegetable oil to the batter, as it makes the layers even more moist. If desired, slice the layers once more to increase the amount of cream, making it the main component of the dessert. But believe me, the layers are so moist and tender that you won't be able to stop eating them. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Pour cold water over the gelatin to let it swell. Separate room-temperature eggs into whites and yolks. Beat the yolks until light and fluffy. Add all the sugar and vanilla, then beat again for 3–4 minutes.
- 2
Step 2
2. Add honey, milk, and vegetable oil. Beat the mixture for 2 minutes. Add the sifted flour, cocoa, and baking powder. Gently mix with a whisk until smooth.
- 3
Step 3
3. Beat the egg white until stiff peaks form, then add it to the dough. Mix clockwise until smooth. Line a baking sheet with parchment paper and pour the entire batter onto it.
- 4
Step 4
4. Spread the dough onto a parchment-lined baking sheet and bake in a preheated oven at 180 degrees for 12–13 minutes. Prepare the filling: place the gelatin in milk and dissolve it over the stove. Strain the dissolved gelatin through a sieve.
- 5
Step 5
5. Add condensed milk and honey, mix well. Whip the cream with vanilla using a mixer until stiff peaks form, then beat in the sugar. Mix the whipped cream with the milk mixture until smooth.
- 6
Step 6
6. Cool the sponge cake, turn it over, and remove the parchment paper. Line the bottom of a baking pan sized to half the sponge cake with parchment paper, pour in the cream. Refrigerate the mixture for 30 minutes.
- 7
Step 7
7. Cut the cake layers to fit the size of the pan. Remove the cream from the pan, place a sponge cake layer on top, flip it over, and peel off the parchment paper from the cream. Top with the second cake layer, cut into rectangles, and refrigerate for several hours.