If you are from Europe, you might be very familiar with the Kinder Milk-Slice dessert. Let’s see the ingredients on this product (in Sweden) and determine if we should give it to our children or of this is somewhat edible:

Pasteurized MILK (40%) Palm oil Sugar WHEAT FLOUR (10.5%) SKIMMED MILK POWDER (9%) Honey (5%) Anhydrous MILK FAT EGG POWDER Reduced-fat cocoa WHEAT BRAN Raising agents (disodium diphosphate, sodium bicarbonate, ammonium carbonate) Emulsifier (mono- and diglycerides of fatty acids) Salt Flavourings / aromas.

I personally find it too long of a list of purely processed ingredients that could be easily substituted to not only with simple natural foods, but foods with health benefits (such as mascarpone, gelatine, eggs, cacao, etc.). Also, whenever I make sweets/desserts for my little ones I place special emphasis to acquire only organic products if possible, so keep that in mind.

So here I am sharing my recipe with the world. It is foolproof, you can’t fail it. You could make it with your little ones around.

INGREDIENTS

For Cake Batter (make 2x of this cake batter recipe so you have a bottom and a top):

• 3 eggs
• 125 g organic cane sugar or coconut sugar if you wish, or even date sugar
• 125 ml full-fat milk
• 125 g all-purpose flour
• 1 tsp baking powder
• 40 g high quality cacao powder
• a little splash of rum essence

For your Cream Filling (for the entire cake, don’t double this recipe!):

• 160 ml whipping (heavy) cream (here in Sweden this is just low-pasteurised fatty cream and that’s it!)
• 1 tbsp gelatine powder
• 40 g powdered sugar
• 1 tbsp vanilla sugar
• 500 g Mascarpone cheese
• 40 g acacia liquid honey

DIRECTIONS

1. Heat up your oven to 180°C.
2. Line a 34×24 cm oven dish (I use this one from IKEA) with baking paper.
3. In a bowl, mix eggs, sugar and milk and beat them until well mixed and creamy.
4. In another smaller bowl, mix your dry ingredients: flour, baking powder, cacao. Blend them well and pour them over the wet egg blend and gently fold them in with a spatula until everything is well incorporated.
5. Add the splash of rum essence. Mix again gently.
6. To the oven for 17 minutes at 180°C.
7. Now, in the meanwhile, prepare again another recipe for the top. When you get your first layer out, gently drop it on a kitchen towel from the oven dish and line the dish again with baking paper and pour the contents for the second layer. Same, into the oven for 17 minutes at 180°C.
8. When both are ready, simply let them cool down on kitchen cotton clean towels, removing gently the baking paper. Meanwhile you allow them to cool almost completely, start on your cream filling.
9. In a medium bowl, beat the heavy cream and powdered sugar until firm.
10. In a another bowl, add the mascarpone, vanilla sugar, liquid honey and mix well. Then blend these both, the whipped cream with the mascarpone mix and when well mixed, sprinkle all over the top your 1 tbsp gelatine. Mix it well into the cheese and allow it to sit in the fridge for 15-30 minutes. The cheese filling will get thicker.
11. It’s time to assemble, place the bottom cake on a serving plate, add all the cheese filling beautifully on top, place the second cake layer on top and cut in slices of your desired size.

The cake is ready to be enjoyed! Either right then or the second day – equally good! Keep in the fridge!