Kinder Milk Slice with Thermomix

Autor: Audry Veg Publicado el: 22/02/2026

Kinder Milk-Schnitte Style - Thermomix

Do you remember those small, chilled chocolate slices from childhood? Soft dark sponge cake, with a delicate, lightly honey-sweet cream in between – straight from the fridge, wonderfully fresh and creamy. That's exactly the feeling we're bringing home today. 🍫🤍

With the Thermomix, you can make the airy chocolate base in just a few minutes, and the filling is wonderfully light and not too sweet. The best part: You know exactly what is inside – no unnecessary additives, just good ingredients. Whether for a kid’s birthday, coffee table, or simply as a nostalgic snack from the fridge – these slices are a real highlight. And honestly: homemade just tastes better. ✨

Why You Will Love These Milk Slices

Like the original – only better: Fresh sponge cake and creamy filling.
Quickly made: The dough is ready in minutes.
Pleasantly light: The cream is fluffy and not too heavy.
Perfect for preparing ahead: They taste even better after soaking overnight.
Ideal for kids & adults: Sweet, but not overloaded.
Fridge dessert: Especially refreshing when served chilled.

Ingredients

For the dough:
🥚 3 eggs
🍬 80 g sugar
🌼 1 packet vanilla sugar
🌾 70 g flour
🍫 1 packet chocolate pudding powder
🧁 ½ packet baking powder

For the filling:
🥛 100 g cream
❄️ 1 packet cream stabilizer
🌼 2 packets vanilla sugar
🍯 2 tbsp honey
🧀 100 g mascarpone
🍋 1 tbsp lemon juice
🧀 100 g cream cheese

Step-by-Step Instructions

① Whip the sponge base
Put eggs, sugar, and vanilla sugar into the mixing bowl and beat for 2 minutes at speed 4 until creamy. The mixture should be light and slightly foamy – this ensures a fluffy base later.

② Fold in dry ingredients
Add flour, chocolate pudding powder, and baking powder and mix for 10 seconds at speed 4. Do not mix too long so the dough stays nice and fluffy.

③ Bake
Spread the dough evenly on a baking tray lined with parchment paper. Bake at 200 °C for about 10–15 minutes. Keep a close watch – it should be fully baked but not dry. Let cool completely, then carefully cut into two equally sized layers.

④ Prepare the cream
Whip the cream with cream stabilizer until stiff (best done separately with a hand mixer). In a bowl, stir vanilla sugar, honey, mascarpone, cream cheese, and lemon juice until smooth. Then gently fold in the whipped cream – this keeps the cream nicely airy.

⑤ Assemble
Spread the cream evenly on one cake layer. Carefully place the second layer on top and press lightly. Cut into slices and ideally let them soak overnight in the fridge.

Tips & Troubleshooting

🌟 Pro Tips

• Do not bake the sponge too dark – otherwise, it becomes dry.
• For particularly even slices, chill for 30 minutes before cutting.
• Use a sharp knife and clean in between cuts.
• For a more authentic taste, add 1 tbsp milk to the cream.

❌ Common Mistakes

Problem: Cream runs out
Cause: Cream not whipped stiff enough
Solution: Whip to really stiff peaks.

Problem: Base dry
Cause: Baked too long
Solution: Check early with a skewer test.

Problem: Slices fall apart when cutting
Cause: Not cooled enough
Solution: Chill at least 4 hours, preferably overnight.

Variations & Adjustments

🍫 Extra chocolaty: Add 1 tbsp cocoa powder to the dough.

🌱 Lighter version: Replace mascarpone partly with low-fat quark.

🍓 Fruity: Spread a thin layer of strawberry jam between cream and base.

👶 Kid special: Cut into small mini slices.

📦 Meal prep: Keeps well refrigerated for 2–3 days.

Serving & Pairing

Best served well chilled – then the cream is especially fresh and stable. ❄️

Pairs well with a glass of cold milk, coffee, or hot chocolate. For guests, you can cleanly cut the slices into rectangles and lightly dust with cocoa powder. Perfect for kids’ birthdays, summer parties, or simply as a sweet snack from the fridge.