Here is my adaptation of a typical European snack: the Kinder milk slice. This snack is produced by Ferrero (the same company that makes other Kinder chocolate products and Nutella). You usually find it near the yogurt aisle in European supermarkets. It consists of two thin slices of chocolate sponge cake sandwiching a milky preparation. It’s especially popular in Germany (milchschnitte.de) and Italy (Kinder Italia has over 1.5 million Italian fans on Facebook).
This product has been marketed as a healthy snack, but this is obviously not the case when you look at the ingredient list. It even got an award for most deceptive advertising by European organization Foodwatch in 2011.
Ingredients: Fresh Pasteurised Milk (40%), Vegetable Oil and Fat, Sugar, Wheat Flour, Skimmed Milk Powder, Honey (5%), Concentrated Butter, Whole Egg Powder, Fat-Reduced Cocoa, Fine Bran, Raising Agents, Emulsifier (Mono- and Diglycerides of Fatty Acids), Flavourings, Salt.
You can find many recipes for homemade milk slices on the Internet, especially if you look in other languages than English, but most of them use sweetened condensed milk, creating homemade sugar bombs.
That’s why this adaptation could be yet another solution to make your own milk slices. It’s not one of my leanest recipes though: you have to use some kind of whipped cream and honey to replicate a taste and texture that are somehow similar to the original Kinder product. This recipe is thus more a kind of compromise between flavor and reasonable nutrition facts.
Ingredients for the sponge cake slices:
1. Begin by separating the egg whites from yolks. Beat the egg whites into stiff peaks.
2. Blend together egg yolks and honey. Add potato starch and cocoa.
3. Fold egg whites into the mixture.
4. Place a parchment paper onto a baking tray. Spray a bit of baking oil onto the parchment paper.
5. Pour the batter onto the tray and spread it out on the paper.
6. Bake for 12 min at 220°C(430°F). Since the batter is spread out and relatively thin, it should not take too long to cook, so keep a watchful eye. Remove from oven and let cool.
Ingredients for the filling:
– 1 package of light cream cheese (185 g)
– 2 cups (around 100 g) of light whipped cream (I used a ready-to-serve whipped cream from an aerosol can. Whipping your own whipping cream is a bit tricky and you need a cream with more fat content -at least 35%- to succeed in making your own whipped cream.)
– 2 tbsp honey
– 1 tsp agar-agar (or gelatine)
– 1/3 cup (80 ml) of water
• For people following a vegan or paleo diet: it would be possible to substitute the cream cheese with cashew cheese and make whipped cream out of coconut milk using a whipped cream dispenser. (I tried making coconut whipped cream using a cold, full-fat coconut milk and my electric whisk, but it didn’t work out. I think you really need a whipped cream dispenser.)
• For people looking for a low-carb recipe: I tried to substitute the whipped cream with whipped egg whites or whipped whey protein (protein fluff), and I guess you could substitute the cream cheese with cottage cheese or Greek yogurt, but this ends up with a totally different taste than the original Kinder milk slices.
Instructions for the filling:
1. Mix water, honey and agar-agar in a small sauce pan. Bring to a boil for 3 minutes. Let cool until the temperature is low enough to mix with the cream cheese (but don’t wait too long otherwise the agar-agar is going to stiffen up).
2. Beat cream cheese and honey-water-agar-agar mixture.
3. Fold whipped cream into the mixture.
4. Spread evenly on one half of the sponge cake. Place the second half on top of it.
5. Place in the refrigerator and allow to firm for a couple of hours. Cut the slices and serve.
Nutrition facts of a normal Kinder milk slice (28 g): 118 kcal, 2.2 g protein, 9.5 g carbs, 8.3 g sugar, 7.8 g fat, 0.3 g fiber.
Nutrition facts for the homemade version (if you divide the recipe above in 10 small servings of the same size as the original Kinder product): 100 kcal, 3.8 g protein, 9.9 g carbs, 7 g sugar, 5 g fat, 0.5 g fiber. Not a huge difference, but still, slightly better!
You could also freeze the milk slices to transform them into ice cream sandwiches for a great little snack on a hot summer day.