Kinder Slices
Layered hazelnut sponge slices with a white milk-and-honey cream and a dark chocolate-hazelnut cream, in the style of Kinder.
Ingredients
| 5 | eggs (for the sponge) | |
| 5 tbsp | 75 ml | sugar |
| 50 g | roasted hazelnuts | |
| 3 tbsp | 45 ml | flour |
| 1 tbsp | 15 ml | cocoa |
| 2.5 tbsp | 38 ml | butter |
| 1 tsp | 5 ml | baking powder |
| 1 l | fresh milk (for the white cream) | |
| 9 tbsp | 135 ml | natural cornstarch |
| 4 tbsp | 60 ml | sugar + 1 vanilla sugar |
| 2 tbsp | 30 ml | honey |
| 250 g | butter | |
| 500 g | cream 35% (for the dark cream) | |
| 200 g | dark chocolate | |
| 100 g | milk chocolate | |
| 50 g | roasted hazelnuts |
Instructions
- Clean the hazelnuts of their skins, if any, and grind them in a coffee or nut grinder so they become a powder.
- Start with preparing the white cream. Dissolve the cornstarch in one part cold milk, pour it into the remaining boiling milk with the sugar and stir so no lumps form. Transfer the cream to another vessel, add the honey, stir and cover with cling film so it does not form a skin. Leave to cool.
- For the dark cream, heat the cream over a water bath (bain-marie), add the powdered hazelnuts, the broken-up chocolates and stir until it becomes a homogeneous mass. Set aside to cool.
- Finally make the sponge – beat the eggs and sugar, add the butter and lastly the sifted flour, cocoa and baking powder plus the ground hazelnuts. Pour into a greased oblong pan measuring 24/35 cm. If you use a larger pan, the sponge will be thinner. Bake about 15 minutes at 180 degrees; check with a toothpick whether it is ready. If no dough sticks to the toothpick, it is baked.
- Cool the sponge and spread first with the white cream, then with the brown cream.
Second variant: Make only a sponge and white cream and pour chocolate glaze on top – shown in the second photo.