Cakes "Kinder Slice"

I propose to cook cakes that taste like the Kinder Milk Slice dessert. It consists of two chocolate biscuits and one white layer of delicate soufflé. Dessert "Kinder" is made from milk, and in my version, I suggest preparing shortbread-biscuit cakes and cream-soufflé based on sour cream. It will be very tasty! Join now!

Ingredients

• For cakes:
• Butter (fat content 82%) - 130 g
• Sour cream (fat content 21%) - 60 g
• Egg - 1 pc.
• Water - 60 ml
• Sugar - 110 g
• Flour - 180 g
• Cocoa powder - 45 g
• Baking powder - 5 g
• Soda - 2 g
• Salt - 1 pinch
• Vanillin - 1 pinch
• For cream:
• Sour cream (fat content 21%) - 400 g
• Powdered sugar - 90 g
• Gelatin - 8 g
• Water - 60 ml
• Vanillin - 1 pinch
• For glaze:
• Dark chocolate - 50 g
• Butter - 30 g
• Milk - 30 ml

Directions

1. First, I'll make the chocolate cake. I have sour cream with a fat content of 21%, butter - 82%. All liquid ingredients, including butter, must be at room temperature. Sift flour, cocoa, baking powder and soda.
2. Combine flour, cocoa, baking powder and soda, mix and set aside for now.
3. I preheat the oven to 170 degrees.
4. Beat softened butter with salt, vanilla and sugar until white.
5. Add an egg at room temperature and beat until smooth for 1-1.5 minutes.
6. Add sour cream (room temperature) and beat again until smooth. You should get a fluffy, airy mass.
7. I combine the dry ingredients with the butter-sour cream mixture. I mix. The dough will be quite thick and sticky.
8. But you need to add more water. I heat the water to a hot state and pour it into the dough.
9. I mix well.
10. I will bake one large cake, then cut it in half. I will bake the cake in a detachable rectangular shape measuring 22x36 cm. I covered the bottom of the mold with foil.
11. I do not advise you to bake one high cake, and then cut it into two thin ones, since the cakes are sandy-biscuit and will crumble when cut.
12. I carefully level the dough in the form so that the layer is even (it is very convenient to do this with the help of such a spoon).
13. I send the form with the dough into the oven, preheated to 170 degrees, for 15-17 minutes. Do not overcook the cake, otherwise it will be dry and crumbly.
14. The finished cake will spring when pressed. It turns out something in between a biscuit and shortcrust pastry.
15. I let the cake cool completely and then rest a little, cover with cling film so that the cake does not dry out.
16. Then I remove the form, foil and divide the cake into 2 equal parts. While the cream is being prepared, it is better to wrap the cakes in a bag or cling film so that they do not dry out.
17. For the cream you will need: sour cream (I have a fat content of 21%), powdered sugar, vanillin, gelatin and water for soaking it.
18. I combine gelatin with water, mix and let it swell.
19. Whip sour cream with powdered sugar and vanilla. The mass will turn white and will be riddled with air bubbles. It took me 7-8 minutes to do this. Be careful, don't overbeat.
20. The swollen gelatin must be melted (heated, but not boiled). Mix well so that all the crystals bloom.
21. I add gelatin to whipped sour cream.
22. I shake a little more. At first, the mass will be liquid, but then the cream will thicken. You can put it in the refrigerator, but the main thing is not to miss the moment. :)
23. While I was preparing the form and cake, the cream thickened noticeably even at room temperature.
24. I will collect the cake (future cakes) in the same form in which the cake was baked. I lined the bottom of the mold with cling film. It is important that the cake is in contact with the walls of the mold so that the cream does not spread.
25. Carefully lay the cake. I pour all the cream on top at once.
26. I level the cream and lay the second cake.
27. I put it in the fridge to stabilize.
28. Top with frosting, but that's optional. For the glaze you will need chocolate (I have dark), butter, milk. Sugar can be added if desired.
29. I combine everything and melt in the microwave in short pulses of 30 seconds. Do not overheat: when the butter is melted - enough.
30. I mix everything well. Here is such a homogeneous glossy glaze should turn out. I let her cool down a bit.
31. I fill the cooled future cakes with icing (or maybe you want them to remain a cake), evenly distribute them.
32. I send the cake back to the refrigerator to stabilize.
33. And only when everything cools down well, the cream and glaze stabilizes, I take it out of the mold.
34. You can leave the cake...
35. ... And you can cut it into cakes.
36. Intense chocolate shortbread biscuit cakes, delicate sour cream soufflé with a slight sourness and chocolate icing!