Kinder milk slices gluten-free and without milk
Desserts from Italy
Slice to milk
Slice to milk
translated by Italian with
To offer your children (and not only) something really good, home-made is another thing. Really delicious!
Put the fish glue in soak in cold water for about 10 minutes.
Heat 50 ml. Cream and add the squeezed squeeze (I recommend: do this with great care, otherwise you will find some chubby pieces in the cream).
Pour milk, cream with fish glue, honey and vanillin in a bowl and put it all together for five minutes. Let it cool in the refrigerator for 5 minutes
Add the remaining cream, then add it to the prepared preparation, gently mixing.
Leave in the refrigerator covered with transparent film.
At this point prepare the sponge cake that makes up the milk slice. Whisk the yolks with 30 gr. Sugar and honey for at least 10 minutes.
Mount the albumens with the remaining sugar and add them gently to the yolks.
Combine the sifted flour and the cocoa powder and mix the mixture, having less eggs than the original, I also added a drop of milk.
Pour half of the dough into a baking tray of 20 x 30 (more or less) covered with baking paper and level it (the dough is the type you use to make the biscuit rolled up).
Bake at 220 ° for about 7 minutes (since each oven is different, to avoid burning it check every now and then without opening the oven)
Fold the dough on a tray covered with a clean cloth and remove the baking paper. Spray the sponge cake with little sugar, cover it with the cloth and let cool.
Bake the second half of the dough, repeat the same operation with this second sponge cake. Once this has cooled put it on a tray.
Spread the filling with a spatula, put the sponge lid over it. Cover with the film and let it rest in the fridge for at least an hour.
Cut to rectangles and serve