Sure, store-bought snacks are visually appealing, perfect, and attract children with their promotional gifts. However, I can assure you that these Milk Snacks are just as good. They are super delicious and, most importantly, preservative-free. Ideal for a morning or afternoon break, for example, we can prepare them and wrap them individually with plastic wrap, and they will keep well. In conclusion, try making them at least once, you’ll see how good they are.
Recipe from 08/14/2016 updated
Other recipes
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (medium)
- 1/3 cup sugar
- 3 tbsp corn oil
- 3.4 tbsp water
- 1/3 cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 2 tsp acacia honey
- 1/4 tsp fine salt
- 1 tsp sugar (to sprinkle on baked sponge cake)
- 3/4 cup sweetened condensed milk
- 3/4 cup whipping cream
- 1 tbsp acacia honey
- 1 tsp gelatin sheets
- 1/2 vanilla bean
- 1 tbsp whole milk
Tools
- Kitchen Scale
- Bowl
- Electric Whisk
- Spatula
- Sifter
- Baking Pan inches 12.6 x 9
Steps
Soak the gelatin sheets in cold water for 10 minutes. In a bowl, whip the cream while in another, pour the condensed milk with the addition of honey and the squeezed gelatin dissolved in the warm milk.
Gradually combine the whipped cream with the condensed milk mixture and mix well. Pour the milk cream into a clean bowl and cover it with plastic wrap to prevent a crust from forming. Refrigerate to set for 1 hour.
Preheat the oven to 350°F, and in the meantime, prepare the sponge cake. Separate the yolks from the whites into two bowls. In the bowl with the yolks, add the sugar and beat into a cream. Add the oil and continue beating while also adding the water and a pinch of salt. Using the sifter, gradually add the flour and baking powder.
Continue adding the cocoa, also through the sifter, and incorporate it into the batter using the mixer. Whip the egg whites to stiff peaks and gradually fold them into the batter using the spatula, mixing gently from bottom to top to avoid deflating them. Pour the batter into a rectangular baking pan lined with parchment paper, level it well, and bake in the middle rack. Bake for 13 minutes, ensuring it doesn’t turn too brown. Once removed from the oven, sprinkle the surface with sugar, cover with plastic wrap, and flip onto a sheet of parchment paper. Let it cool.
Take the sponge cake and remove the plastic wrap. Trim the edges and cut it in half. Remove the milk cream from the fridge, stir it again to soften, and spread it over one half. Level it and cover with the other half. Wrap again with parchment paper and place back in the fridge to set well. When ready to serve, cut the Milk Snacks with a sharp knife to your preferred size; I did 4×1.5 inches, though square ones are also very cute. Store in the fridge for no more than 2 days.
