Homemade Kinder Milk Slice Recipe | Chocolate Sponge & Cream Filling | ASMR

Soft chocolate sponge cake with a delicate cream filling made from whipped cream and cream cheese — a homemade version of Kinder Milk Slice. Ingredients Chocolate sponge cake 5 eggs 135 g sugar 100 g all-purpose flour 35 g cocoa powder 6 g baking powder a pinch of salt 70 ml milk 45 ml vegetable oil vanilla, optional Bake at: 170°C or 160°C with convection for 11–13 minutes. Cool completely and cut into 2 layers. Cream filling 300 ml cold heavy cream (33%) 300 g cream cheese 80–110 g powdered sugar vanilla, optional Instructions Step 1 — Sponge cake Preheat the oven to 170°C or 160°C with convection. Line a baking tray with parchment paper. Beat the eggs, sugar, and a pinch of salt for 3–5 minutes until light and fluffy. Mix the flour, cocoa powder, and baking powder, then sift them in and gently fold with a spatula. Add the milk and vegetable oil and mix just until smooth. Pour the batter onto the tray and spread it into a thin, even layer. Bake for 10–12 minutes. Let it cool completely, then cut into 2 equal parts. Step 2 — Filling Whip the cold heavy cream to soft peaks. In a separate bowl, mix the cream cheese with powdered sugar and vanilla. Gently fold in the whipped cream until smooth. Chill the cream for 20–30 minutes before assembling. Step 3 — Assembly Spread all the cream over the first chocolate layer and smooth it out evenly. Cover with the second layer and press lightly. Refrigerate for at least 4–6 hours, preferably overnight. Step 4 — Optional glaze Melt chocolate with a little butter, spread a thin layer on top, and chill for 20–30 minutes. Slicing and storage Slice while cold. You can dip the knife in hot water and wipe it dry for cleaner cuts. Store in the refrigerator for up to 3 days.