Picture ripe strawberries that are gently simmered and turned into a smooth puree. Mix this strawberry sauce with a custard mixture made from egg yolks, milk, sugar, and flour. Then, fluffy egg whites are whipped into clouds of airy perfection, creating a light and airy base. The two are delicately folded together and baked to golden perfection. The soufflé rises in the oven filling the air with its heavenly aroma.

As you take your first spoonful, the delicate crust gives way to reveal a creamy interior, that simply melts in your mouth.

Enjoy the soufflés right away, sprinkled with powdered sugar. Remember that soufflés will start to deflate once taken out of the oven.

Why making custard base souffle

A souffle made with custard incorporates a cooked custard base, usually made with egg yolks, milk, sugar, and flavorings. The custard base gives the souffle a richer and creamier texture compared to the version made only with egg whites. It also provides a more pronounced flavor base.

When baking, the souffle made with custard tends to have a denser and more velvety texture compared to the lighter and airier texture of the egg white-only souffle.

How to make strawberry souffle

Start with preparing the strawberry sauce. Put strawberries, sugar, and lemon juice in a small saucepan over medium heat. Let them boil and cook for about 5 minutes until they thicken slightly. Remove from heat, then strain to remove seeds. Allow it to cool.

Preheat your oven to 375 F (190C) and place a baking sheet in the middle rack.

Grease 4 ramekins (each 8 oz or 230ml) with butter, brushing in upward strokes. Coat the bottom and sides with sugar, shaking off excess.

Separate egg whites from yolks, setting aside until needed. In a saucepan, bring milk to a simmer.

In another saucepan, mix yolks with ¼ cup sugar until slightly pale. Add flour and whisk to combine. Gradually pour about a third of the hot milk over the egg yolk mixture to temper them. Add the rest of the milk and return to heat. Bring to a boil, stirring continuously; cook 1-2 minutes more or until thickened.

Remove from heat, stir in vanilla extract, and transfer mixture to a larger bowl. Let it cool slightly.

Once cooled, mix with the strawberry sauce. Optionally, add red food coloring.

In a separate bowl, whip whites with a pinch of salt until foamy. Gradually add remaining ¼ cup of sugar and continue whipping until stiff peaks form. Gradually fold whipped whites into the yolk mixture.

Divide mixture evenly into prepared ramekins. Run your finger around the inside edge of the ramekin.

Place ramekins onto preheated baking sheet and bake for 15-20 minutes until golden and puffed.

Dust with powdered sugar and serve immediately.

 Hope you will try it out. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.

Fore more similar recipes check our full collection of Custards and Puddings. For more strawberry treats check our full collection of Strawberry Recipes.

Other souffle recipes you may like to try

If you like sweet souffles try this delicate Vanilla Soufflé, Raspberry Soufflé, or this intense Chocolate Soufflé. You can also try savory ones like this Cheese Soufflé, Potato Soufflé or Sweet Potato Soufflé. Hope you will try each of them.

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Strawberry Souffle

This Strawberry Souffle is a heavenly dessert with a delicate texture, that's as light as a cloud and bursting with strawberry flavor. Made from fresh strawberries, eggs, sugar, and a touch of magic, this sweet sensation is a symphony of flavors and textures.

Course Dessert

Cuisine French

Keyword easy souffle recipe, how to make a souffle, strawberry

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 284kcal

Ingredients

Strawberry Sauce

• 5.5 oz (150g) fresh or frozen strawberries
• 2 tbsp (30g) sugar
• 2 tsp (10g) lemon juice

For Souffle Batter

• 4 eggs separated
• 1 ¼ cup (300ml) milk
• 5 tbsp (50g) flour
• 1/4 cup (50g) sugar for egg yolks
• 1 tsp (5g) vanilla extract
• 1/4 tsp (1g) salt
• 1/4 cup (50g) sugar for egg whites

For coating the ramekins

• softened butter and sugar

Instructions

Prepare the strawberry sauce.

• Place strawberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5 minutes until slightly thickens. Remove from heat and sieve to remove seeds. Let cool.

Prepare the souffle batter

• Preheat the oven to 375 F (190C). Place a baking sheet on the middle rack in the oven.
• Grease with butter 4 ramekins of 8 oz (230ml) capacity using a brush and making upward strokes (seems this step helps the souffle rise evenly). Coat the bottom and sides with sugar. Discard excess sugar.
• Separate whites from yolks and set aside until ready to use.
• In a medium saucepan bring milk to a simmer.
• In another saucepan mix yolks with ¼ cup sugar until slightly pale. Add flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks. Add the rest of the milk and return to heat. Bring to a boil, stirring continuously; cook 1-2 minutes more or until thickened.
• Remove from heat and stir in vanilla extract. Transfer the mixture to a larger bowl and let cool slightly.
• When cooled, mix with strawberry sauce. Add red food coloring if desired, that is optional.
• In a separate bowl whip whites with a pinch of salt until foamy. Gradually add the remaining ¼ cup of sugar and continue whipping until stiff peaks form. Gradually fold the whipped whites into the yolk mixture.
• Divide the mixture evenly into the prepared ramekins. Run your finger around the inside edge of the ramekin.
• Place the ramekins onto the preheated baking sheet and bake for 15-20 minutes until golden and puffed.
• Dust with powdered sugar and serve immediately. Enjoy!

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Nutrition

Serving: 1 serving out of 4 | Calories: 284kcal | Carbohydrates: 49.5g | Protein: 9.3g | Fat: 6.1g | Saturated Fat: 2.3g | Cholesterol: 170mg | Sodium: 245mg | Potassium: 120mg | Fiber: 1.1g | Sugar: 38.7g | Calcium: 120mg | Iron: 2mg

The post Strawberry Souffle appeared first on Home Cooking Adventure.

To create it mix eggs, milk, and sugar to make a smooth custard. For the caramel sauce just melt sugar with water until it turns golden brown, then divide it over the base of the molds. This adds a sweet, rich flavor to every bite. Pour the custard over the caramel and gently bake in a water bath. After baking, the custard sets into a silky texture. 

After chilling, the dessert gets turned upside down on a plate, revealing a glossy caramel top.  When you take a bite, you’ll notice the creamy custard melts in your mouth, while the caramel gives a nice contrast. 

Creme caramel is a special treat that feels both comforting and fancy, loved by people of all ages. Whether for a group or as individual treats, Creme Caramel brings simple elegance and rich flavors to any occasion. One of the best things is that it can be made in advance as it keeps well refrigerated for several days.

How to make mini size creme caramel 

Start by preheating the oven to 325°F (160°C). In a saucepan, combine sugar and water over medium-high heat, allowing the mixture to caramelize without stirring. Once the sugar achieves a rich caramel color, distribute it among five 8 oz (230ml) ramekins, ensuring an even coat along the bottoms and sides. Place the ramekins in a baking pan.

Meanwhile, warm the milk in the same saucepan, being careful not to bring it to a boil. In a separate bowl, whisk together eggs, sugar, and cornstarch. Gradually pour the warm milk into the egg mixture, incorporating vanilla extract for added flavor. Divide the custard evenly over the caramel into the ramekins.

Next, fill the bottom pan with hot water until it reaches halfway up the sides of the ramekins. Bake until the custard takes on a gentle golden hue, approximately 30-35 minutes. 

Once done, allow it to cool to room temperature bbefore covering and refrigerating for a minimum of several hours, or overnight. To serve, gently run a knife along the inner edges of the ramekins and invert onto a plate.

Now it’s time to savor these mini size creme caramel with their creamy custard, rich caramel, all in an individual portion.

Hope you will try it and enjoy it as much as we did. If you do, share the photos with me on Instagram, would love seeing how it turns out for you. Enjoy!

Other custard recipes you may like to try

You can hardly beat a Classic Creme Brulee dessert. It’s creamy, elegant, and refreshing while the crispy caramelized crust on top is simply divine.

Discover our tantalizing Cheesecake Flan, the perfect fusion of creamy cheesecake and velvety flan. It is a delightful dessert that’s rich, smooth, and simply irresistible.

This Flan Cake is a delightful dessert that combines a smooth silky flan with a moist vanilla sponge cake and a caramel topping. 

For more caramel desserts check our full collection for Caramel Recipes.

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Lemon Custard Rose Sweet Rolls
Pastéis de Nata – Portuguese Custard Tarts
Kremšnita – Krempita – Cremeschnitte – Vanilla Custard Cake
Magic Custard Cake
Lavender Honey Custard Tart
Ding Dong Cake – Moist Chocolate Cake with Vanilla Cream Filling
Pecan Caramel Mousse Cake
Kvæfjordkake – Norwegian Verdens Beste – World’s Best Cake
Eclair Cake – Karpatka – Polish Carpathian Mountain Cream Cake
Canelés (Cannelés) de Bordeaux
Vanilla Soufflé
Strawberry Dutch Baby Pancake
Cherry Clafoutis
Strawberry Yogurt Clafoutis
Crème Caramel
Flan Cake
Vanilla and Chocolate Pudding
Strawberry Panna Cotta
Vanilla Raspberry Panna Cotta

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Mini Size Crème Caramel

This Mini Size Creme Caramel is a creamy dessert that's both easy to make and wonderfully indulgent. Originating from France, it's a timeless treat. It delights with its smooth, creamy texture and delicate caramel sauce. You can bake it in a big dish for sharing or in smaller portions for a special touch.

Course Dessert

Cuisine French

Keyword creme caramel, individual desserts, mini size

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 224kcal

Ingredients

For the Caramel Sauce

• 1/2 cup +1 tbsp (120g) sugar
• 2 tbsp (30ml) water

For the Custard

• 3 eggs
• 2 cups (500ml) milk
• 1/4 cup (50g) sugar
• 1 tbsp (10g) vanilla extract
• 1/2 tsp (2g) cornstarch

Instructions

• Preheat the oven to 325°F (160°C).
• Place the sugar and water in a saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.
• Immediately, divide the caramel into 5 ramekins, each ramekin with a capacity of 8 oz (230ml). Rotate the ramekins to coat the bottom and sides with the caramel.
• Place the ramekins into a pan.
• Pour the milk into the same saucepan you prepared the caramel.
• Heat the milk but do not bring it to boil.
• In a separate bowl beat the eggs with the sugar and cornstarch. Pour the milk over the egg mixture.
• Add the vanilla extract and mix to combine.
• Divide the custard between the ramekins.
• Pour hot water into the bottom pan to come halfway up the sides of the ramekins.
• Bake until slightly golden for about 30-35 minutes.
• Cool completely. Then cover and refrigerate for at least a couple of hours or overnight.
• Run a knife on the inside edge of the ramekin and invert onto a plate. Enjoy!

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Nutrition

Serving: 1 serving out of 5 | Calories: 224kcal | Carbohydrates: 39.9g | Protein: 6.7g | Fat: 4.7g | Saturated Fat: 2.1g | Cholesterol: 107mg | Sodium: 86mg | Potassium: 98mg | Sugar: 39.1g | Calcium: 137mg

The post Mini Size Crème Caramel appeared first on Home Cooking Adventure.

The key ingredient in pistachio pudding is, of course, pistachios. These small, green nuts are known for their distinct flavor and vibrant color. Process them carefully into a thick paste, and then incorporate it into the pudding mixture. This process ensures that every spoonful of the pudding is bursting with the natural essence of pistachios.

To make the velvety pudding base use a combination of milk, sugar, egg and cornstarch. Heat the mixture on the stovetop, allowing the cornstarch to thicken and create a silky-smooth consistency. Once the pudding reaches the desired thickness, remove it from the heat. Flavor it with a touch of vanilla extract and almond extract, enhancing the nuttiness of the pistachios.

You can enjoy pistachio pudding in various ways. Serve it chilled, allowing the pudding to set and become firm, or enjoy it warm for a comforting dessert experience. You can also use pistachio pudding as a filling for cakes, pies, or pastries, adding a burst of flavor and texture to these baked goods.

With its vibrant green hue and delectable taste, pistachio pudding is not only a treat for the taste buds but also a feast for the eyes. Its vibrant color makes it a visually appealing dessert, perfect for special occasions or as a sweet ending to a meal.

How to make pistachio pudding

To prepare the pistachio paste, place the pistachios into the bowl of a food processor. Add powdered sugar and salt, then process for about 5 minutes until a thick paste forms. Gradually incorporate ⅔ cup (160ml) and continue processing to combine.

For the pistachio pudding, mix the egg, sugar, and salt in a medium bowl. Add cornstarch and mix to combine. Gradually pour the pistachio milk mixture over the egg mixture and process to combine. Set aside while heating the remaining milk.

In a medium-sized saucepan, bring the remaining milk (2 cups-480ml) to a boil. Remove from heat and gradually add some hot milk to the egg mixture, to temper the egg. Pour the mixture over the remaining hot milk, whisking continuously. Place it over medium heat and cook, stirring constantly, until the mixture thickens for approximately 3 minutes. Remove from heat and stir in vanilla extract and almond extract.

Divide the pudding into serving dishes. Cover them with plastic wrap directly on the surface of the pudding and allow them to cool. Before serving, garnish the pudding with whipped cream, chopped pistachios, and fresh raspberries.

Whether you savor it on its own or use it as a versatile ingredient in other desserts, pistachio pudding is a true culinary delight. Its unique combination of flavors and creamy texture make it a must-try for any dessert lover seeking a little nutty indulgence. Give it a try and let me know how it turns out for you. Don’t forget to share the photos with me on Instagram. Enjoy!

Other pudding recipes you may like to try

Try our Vanilla and Chocolate Pudding recipe for a smooth and velvety dessert with a subtle sweetness, combining the rich vanilla flavors with luscious chocolate notes. 

Dive into a heavenly blend of smooth and silky chocolate delight, offering an extra creamy and luxurious pudding experience with our Creamy Chocolate Pudding.

Experience pure chocolate bliss with this delectable Chocolate Pudding Cake, combining the richness of a moist cake with the irresistible allure of chocolate pudding.

This Strawberry Bread Pudding combines the softness of bread with the sweetness of ripe strawberries, creating a heavenly combination that is both comforting and refreshing.

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Pistachio Pudding

Pistachio pudding is a delightful and indulgent dessert that combines the rich and nutty flavor of pistachios with a smooth and creamy texture. This luscious treat is a favorite among dessert enthusiasts and is sure to satisfy any sweet tooth.

Course Dessert

Cuisine American

Keyword pistachio, pudding, pudding recipe

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Total Time 18 minutes minutes

Servings 6 servings

Calories 233kcal

Ingredients

For Pistachio Paste

• 1 cup (100g) unsalted pistachios , raw or toasted
• 1 tbsp (8g) powdered sugar
• 1/4 tsp (1g) salt
• 2/3 cup (160ml) milk

For the Pudding

• 1/3 cup (70g) sugar
• 1/3 cup (40g) cornstarch
• 1/4 tsp (2g) salt
• 2 cups (480ml) milk
• 1 large egg
• 1/2 tsp (3g) vanilla extract
• 1 tsp (5g) almond extract
• green food coloring , optional

Instructions

Prepare the pistachio paste.

• Place the pistachios into the bowl of a food processor. Add powdered sugar and salt and process for about 5 minutes until it gets into a thick paste.
• Gradually incorporate ⅔ cup (160ml) and process to combine.

Prepare the pistachio pudding.

• In a medium bowl mix the egg with sugar and salt. Add cornstarch and mix to combine. Gradually add the pistachio milk mixture over the egg mixture and whisk to combine. Set aside while you heat the rest of the milk.
• In a medium sized saucepan bring the rest of the milk (2 cups-480ml) to a boil.
• Remove from heat and gradually add some hot milk over the egg mixture. Pour it over the remaining hot milk whisking the whole time.
• Place it over medium heat and cook stirring constantly until the mixture thickens, for about 3 minutes. Remove from heat and stir in vanilla extract and almond extract. You can also add some green food coloring at this point, but this is optional.
• Divide the pudding into serving dishes.
• Cover with plastic wrap directly on the surface of the pudding and let them cool.
• Before serving, decorate the pudding with whipped cream, chopped pistachios and fresh raspberries. Enjoy!

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Nutrition

Serving: 1 serving out of 6 | Calories: 233kcal | Carbohydrates: 29.2g | Protein: 7.9g | Fat: 10.8g | Saturated Fat: 2.4g | Cholesterol: 36mg | Sodium: 346mg | Potassium: 247mg | Fiber: 1.7g | Sugar: 19.3g | Calcium: 157mg | Iron: 1mg

The post Pistachio Pudding appeared first on Home Cooking Adventure.

The light and fluffy sponge cake is rolled with a generous layer of vanilla pastry cream that is delicately balanced with the tropical tanginess of passion fruit puree. The combination of these flavors is simply divine. 

How to prepare Passion Fruit Cake Roll

For this cake roll start by making the passion fruit curd, then prepare the vanilla pastry cream and sponge cake.

Prepare the passion fruit curd.

In a bowl, over a bain-marie, whisk together the passion fruit pulp, the sugar, and the egg. Let it over the bain-marie until it thickens, for about 15-20 minutes, whisking from time to time. In another bowl cut the butter into chunks. After the passion fruit mixture is done, strain it over the butter. With a hand blender, mix the emulsion until soft and creamy. Cover it with plastic film and let it cool at room temperature.

Prepare the vanilla pastry cream filling.

Scrape the seeds of a vanilla pod and put them in a pot. Pour the milk over them and bring to a simmer. In another bowl, mix together the egg, the sugar, and the flour, until pale and creamy. When the milk starts to simmer, strain it over the egg mixture. Whisk for 1 minute, then put the mixture back in the pot, over medium heat. Keep stirring until it thickens. When it starts to bubble, it means the pastry cream is done. Cover it with plastic film. Set aside.

After the pastry cream cooled down, bloom the gelatin powder in cold water for 5-10 minutes. Dissolve over low heat and pour over the pastry cream. Mix to combine.

Whip the cream until stiff peaks form and gently fold into the pastry cream mixture.

Prepare the sponge cake.

In a large bowl beat the eggs with the sugar and the yellow food coloring, until you get a thick and fluffy mixture and it triples in volume, for about 10 minutes. It’s ready when you can make a ribbon with the batter and it stays like that for a few seconds. Then you can gently fold in the flour and the baking powder. Pour the batter into a 16×12 inch (40×30 cm) baking tray and bake at 350F (180C) for 11-13 minutes. Remove it from the oven and let it cool in the pan for a few seconds. Gently roll the cake up on the parchment paper, while it’s still hot. Let it sit like this while it cools down.

Assemble the passion fruit cake roll

Carefully unroll the cooled cake and evenly spread the passion fruit curd over the entire cake,. Spread the vanilla pastry cream, but make sure to leave out one-third of the filling for decoration, later on. Sprinkle the ground pistachios over the cream. Roll the cake up and refrigerate for at least 3 hours or overnight.

Remove the cake from the fridge and place it on a serving tray. Pipe the remaining cream on top of the cake roll. Decorate as desired, with festive sprinkles, chocolate candies, meringue kisses or you can add fresh fruits as well.

Whether you’re entertaining guests or simply treating yourself, this Passion Fruit Cake Roll is a must-try. It’s a dessert that captures the essence of spring and will leave you wanting more. Hope you will try this refreshing Passion Fruit Cake Roll. Make sure to tag me on Instagram if you try it out, as I love seeing how it turns how for you. Enjoy!

Other cake rolls you may like to try

This Tiramisu Cake Roll is a delicious twist on the classic Italian dessert. It features a light and airy sponge cake, soaked with an espresso and Marsala wine mixture and filled with a creamy mixture of mascarpone and coffee frosting. Another roll we recommend that is perfect for spring and summer days is this Chocolate Strawberry Swiss Roll. It is a decadent dessert that combines the rich flavors of chocolate with the sweetness of fresh strawberries. The cake is baked with a flower pattern and looks quite impressive. This Strawberry Swiss Roll is a delightful dessert that is perfect for any occasion. This light and fluffy sponge cake is filled with a sweet and tangy strawberry jam filling and a cream cheese frosting. The cake is then rolled up and finished with a dusting of powdered sugar for an elegant touch.

YOU MAY ALSO LIKE:
Chocolate Mocha Hurricane Swiss Roll
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15 Cake Roll Recipes

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Passion Fruit Cake Roll

Get ready to impress your guests with a showstopping Passion Fruit Cake Roll filled with silky smooth vanilla pastry cream and tangy passion fruit curd.

Course Dessert

Cuisine American

Keyword cake roll, Easter, passion fruit, spring

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 348kcal

Author Medana

Ingredients

Yellow Sponge Cake

• 4 eggs
• 1/2 cup (100g) sugar
• 3/4 cup (100g) flour
• 1 tsp (4g) baking powder
• yellow food coloring ,(about 4 drops)

Vanilla Pastry Cream

• 2/3 cup (160ml) milk
• 1 vanilla pod
• 1/4 cup (50g) sugar
• 3 tbsp (25g) flour
• 1 egg
• 1 tsp (3g) gelatin powder
• 1 tbsp (15ml) water
• 1/3 cup + 1 tbsp (95ml) whipping cream , chilled

Passion Fruit Curd

• 3 tbsp (45g) passion fruit pulp
• 1/4 cup + 1 tbsp (60g) sugar
• 1 egg
• 1/3 cup (75g) butter
• 2 tbsp (30g) ground pistachios

For Decoration, optional

• remaining vanilla cream
• meringue kisses
• sprinkles
• chocolate candies

Instructions

Prepare the passion fruit curd.

• In a large bowl, over a bain-marie, whisk together the passion fruit pulp, the egg and the sugar.
• Keep stirring from time to time until it thickens. For about 15-20 minutes.
• In a large bowl cut butter into chunks.
• When the passion fruit mixture is done, sieve it over the butter.
• Use a hand blender to mix until soft and creamy.
• Cover it with plastic film and let it cool at room temperature.

Prepare the vanilla pastry cream.

• In a pot, put the milk, the vanilla seeds and the vanilla pod. Bring to a simmer.
• In a large bowl, mix together the egg, the sugar and the flour, until light and creamy.
• When the milk starts to boil, remove it from the stove and sieve it over the egg mixture.
• Mix for 1 minute, then put it back on the stove, over medium heat. Keep mixing until it thickens. When it starts to boil, remove it from the stove.
• Cover it with plastic film and let it cool.
• Bloom the gelatin in cold water for 5-10 minutes.
• Dissolve the gelatin over low heat and pour over the pastry cream. Mix to combine.
• In a bowl whip the whipping cream until stiff peaks form.
• Fold the whipped cream into the pastry cream mixture. Set aside until ready to use.

Prepare the yellow sponge cake.

• Preheat the oven to 350F (180C). Grease and line a 16×12 inch (40x30cm) baking tray with parchment paper.
• In a large bowl beat together the eggs, the sugar, and the food coloring until thick and pale and triples in volume, for about 10 minutes.
• Gently fold in the flour and the baking powder.
• Pour the batter into the prepared tray and bake for 11-13 minutes, or until a toothpick comes out clean.
• Remove from the oven, and let cool slightly.
• While the cake is still hot, gently roll it up in the parchment paper and let it sit like this until it cools down.

Assemble the cake roll.

• Carefully unroll the cooled cake and evenly spread the passion fruit curd over the entire cake.
• Spread the vanilla pastry cream over the curd. Make sure to leave out one-third of the filling for decoration.
• Sprinkle the ground pistachios over the cream.
• Roll the cake up and place it in the fridge for at least 3 hours.
• Remove from the fridge and place the roll on a serving plate.
• Pipe the remaining cream filling over the cake roll.
• Decorate it with chocolate candies, sprinkles, meringue kisses, or fresh fruits. Enjoy!

Nutrition

Serving: 1 serving out of 8 | Calories: 348kcal | Carbohydrates: 42.4g | Protein: 7.7g | Fat: 17.7g | Saturated Fat: 9.1g | Cholesterol: 161mg | Sodium: 137mg | Potassium: 193mg | Fiber: 1.4g | Sugar: 28.4g | Calcium: 83mg | Iron: 2mg

The post Passion Fruit Cake Roll appeared first on Home Cooking Adventure.

How to make Lemon Custard Rose Sweet Rolls

First, prepare the lemon custard filling so it has time to cool before assembling the buns. To make the lemon custard, you have to mix the egg yolk with sugar, salt, flour, and cornstarch. Bring the milk to a simmer and gradually pour over the egg yolk mixture. 

Return to heat and cook the custard until thickens. Add vanilla extract and lemon zest of two lemons and mix to combine. Cover with plastic wrap and let cool to room temperature. 

Now you can prepare the dough. For this dissolve yeast with milk and a teaspoon of sugar and let it rest for 5 minutes to activate. You can use either the active dry yeast or fresh yeast.

Whisk together the flour, sugar, lemon zest, and salt in a large bowl. Add the remaining milk, dissolved yeast, beaten egg, vanilla extract, and melted butter.  Start kneading until smooth, for about 5-10 minutes. You can knead by hand or use a hand or stand mixer. Let the dough rise for about 1 hour until doubled in size. 

On a floured surface turn the dough out and divide it into 12 equal pieces. Shape each piece into a ball. Roll each piece of dough until about 4 ½ inches (11-12 cm) in diameter. Fill each with lemon custard and shape it into a rose, creating a beautiful and delicate floral pattern. The rolls are baked until golden brown, creating a slightly crispy exterior that gives way to a soft, pillowy interior.

Remove the rose rolls from the oven and brush with sugar syrup. 

How to serve these rose rolls

These sweet rolls are best served warm. The creamy custard and lemon flavors perfectly complement the sweet, yeasty dough, creating a flavor explosion that will leave your taste buds wanting more.

Lemon Custard Rose Sweet Rolls are a great way to start the day, but they also make a wonderful dessert or snack. They can be enjoyed on their own or paired with a cup of coffee or tea for a truly indulgent experience.

What I love about these rolls is that are very versatile. You can use various fillings, either savory or sweet. From cheese to vegetable or meat filings, nuts, poppy seeds, sweet cheese and the list can go on.

So, hope you will try making them for your next brunch or special occasion. Your taste buds will thank you! If you do try them out don’t forget to tag me on Instagram. I love seeing how it turns out for you. Enjoy!

Other lemon desserts you may like to try

Lemon desserts are sure to satisfy any sweet tooth with their bright and zesty flavors. For a decadent dessert try this amazing Lemon Poppy Seed Cake with Lemon Curd and White Chocolate.

This Lemon Meringue Tart is another lemon dessert we highly recommend that will surely be a crowd pleaser.

These Lemon Bars are a classic dessert. very easy to make, made with a buttery crust and a tangy lemon filling. For more lemon desserts check our collection of Lemon Recipes.

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Lemon Custard Rose Sweet Rolls

These Lemon Custard Rose Sweet Rolls are a mouthwatering pastry treat that combines the flavor of lemon with the sweet creaminess of custard, all wrapped up in a soft, fluffy, rose-shaped bun. These sweet rolls are perfect for breakfast, brunch, or any time you're craving something sweet and indulgent.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword custard, lemon, rose rolls

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 12

Calories 233kcal

Ingredients

For the dough

• 3 ¼ cups (400g) all-purpose flour
• 1/3 cup (70g) sugar
• 1/2 tsp (3g) salt
• Lemon zest of a lemon
• 1 ½ tsp (5g) active dry yeast (or 20g fresh yeast)
• 1 cup (240ml) lukewarm milk
• 1 egg , beaten
• 1 tsp (5g) vanilla extract
• 1/4 cup (56g) butter , melted

Lemon Custard

• 1 cup (240ml) milk
• 1/4 cup (50g) sugar
• 2 tbsp (16g) cornstarch
• 1 tsp (5g) flour
• 1 egg yolk
• 1/4 tsp (1g) salt
• 1 tsp (5g) vanilla extract
• lemon zest from 2 lemons

Sugar Syrup

• 1/4 cup (50g) sugar
• 3 tbsp (50ml) water

Instructions

Prepare the vanilla pastry cream.

• Place milk in a medium saucepan and bring to a simmer.
• Meanwhile, whisk the egg yolk with sugar and salt until well combined. Add flour and cornstarch and mix to combine.
• Gradually add milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
• Remove from heat and add vanilla extract and lemon zest.
• Pour the cream into a clean bowl, cover it with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming skin on the surface. Let cool to room temperature.

Prepare the dough.

• In a medium bowl add yeast, 1 tsp (5g) sugar, and 1/4 cup (60ml) lukewarm milk. Let it rest for 5 minutes to activate the yeast.
• In a large bowl whisk together the flour, sugar, lemon zest, and salt. Add the remaining milk, dissolved yeast, beaten egg, vanilla extract, and melted butter. Start kneading until smooth, for about 5-10 minutes. You can knead by hand or use a hand or stand mixer.
• Transfer the dough to an oiled bowl and cover it with plastic wrap.
• Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size.

Prepare the rose sweet rolls.

• On a floured surface turn the dough out and divide it into 12 equal pieces. Shape each piece into a ball.
• Roll each piece of dough until about 4 ½ inches (11-12 cm) in diameter.
  
• Make 4 cuts leaving the center as is.
  
• Add about 1 teaspoon of lemon custard in the center.
  
• Take one of the sections and cover the side of the filling.
• Take the opposite section and cover the other side of the filling. Pinch to seal.
• Repeat with the remaining sections.
  
• Transfer to a parchment paper-lined baking sheet.
• Cover with a kitchen towel and let them rest for 30-45 minutes at room temperature.
• Meanwhile preheat the oven to 350F (180C).
• Brush each roll with beaten egg.
• Bake for 20-25 minutes until golden brown.

Meanwhile, prepare the sugar syrup.

• Place sugar and water into a small saucepan and bring to a boil.
• Remove from heat and let cool slightly.
• Remove the rolls from the oven and brush each with sugar syrup. Enjoy!

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Nutrition

Serving: 1 serving out of 12 | Calories: 233kcal | Carbohydrates: 39.4g | Protein: 5.7g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 45mg | Sodium: 181mg | Potassium: 79mg | Fiber: 1g | Sugar: 12.1g | Calcium: 60mg | Iron: 2mg

The post Lemon Custard Rose Sweet Rolls appeared first on Home Cooking Adventure.

This bread consists of vanilla and chocolate sweet milk bread doughs, rolled together and baked until it is well risen and beautifully golden. 

How to make the chocolate swirl bread.

The recipe for this sweet bread is really easy and quick to prepare. First you need to prepare the whole dough, divide it in two and add cocoa powder in half of the dough. 

Let both pieces of dough rise until doubled in size and roll each separately onto an oiled surface. Add the chocolate dough over the vanilla dough and continue rolling slightly. Start rolling up the dough almost to the end. Cut about 10 strips. Twist some of them to alternate colors. Continue rolling and place the bread into a greased loaf pan. 

For a more chocolaty bread, before rolling, you can spread nutella over the chocolate dough or add chocolate chips or even chocolate ganache. 

Before baking, brush the top with beaten egg and place in the oven. If browns too fast, cover with aluminum foil after about 15 minutes of baking. It is essential to let the bread cool completely before slicing. 

If you like sweet bread recipes you may also like this Cinnamon Braided Bread and Knots 4 ways. This Nutella Pull Apart Bread is always kids’ favorite treat and this Orange Nutella Walnut Babka is perfect for any occasion. 

You can easily adapt this recipe for creating various swirl breads. You can add coffee instead of cocoa powder for vanilla and coffee swirl bread. Or add matcha instead of cocoa to create a vanilla and matcha bread. Spread various fillings, like nutella, chocolate ganache, ground nuts or fruits before rolling the bread. Variations are endless and I really hope you will try this amazing chocolate swirl milk bread. Enjoy!

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Chocolate Swirl Milk Bread

This Chocolate Swirl Bread has a soft crumb and is a perfect treat alongside milk or tea, for breakfast or simply as a snack during the day.

Course Bread, Snack

Cuisine American

Keyword bread, milk bread, sweet bread

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Resting time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 10 servings

Calories 1883kcal

Ingredients

• 2 ⅔ cups (330g) all-purpose flour
• 1/2 tsp (2g) salt
• 2/3 cup (160ml) lukewarm milk
• 1/4 cup (50g) sugar
• 1 ¼ tsp (4g) active dry yeast (15 g fresh yeast)
• 3 tbsp (40g) butter , melted
• 1 egg , beaten
• 1 tsp (5g) vanilla extract

For chocolate dough

• 2 tbsp (16g) cocoa powder
• 1 tbsp (15ml) milk

For brushing

• 1 egg , beaten

Instructions

Prepare the dough.

• In a medium bowl add yeast, 1 tsp (5g) sugar and ⅓ cup lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
• In a large bowl whisk together the flour, sugar and salt. Add the remaining milk, activated yeast, beaten egg, vanilla extract and melted butter. Start kneading it until it pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
• Divide the dough in two equal pieces. Give the vanilla dough the shape of a ball. Transfer the dough into an oiled bowl and cover with plastic wrap.
• Add cocoa powder and milk to the other half of the dough. Continue kneading until the dough is mixed well. Transfer the chocolate dough into an oiled bowl and cover with plastic wrap.
• Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size.

Roll the bread.

• On an oiled surface roll the vanilla dough into about a 8×12 inch (20x30cm) rectangle.
• Repeat with the chocolate dough.
• Place chocolate dough over the vanilla dough. Continue rolling to about a 8x 20 inch (20x50cm) rectangle.
• Start rolling up the dough almost to the end.
• Cut about 10 strips. Twist some of them to alternate colors.
• Continue rolling.
• Transfer the roll to a 8½ x 4½-inch (1 liter capacity) loaf pan lined with parchment paper.
• Let it rest for 30 minutes to room temperature.

How to bake the bread.

• Meanwhile, preheat the oven to 350F (180C).
• Brush the bread with beaten egg.
• Reduce oven temperature to 320F (160C).
• Bake for about 40 minutes.
• Cover with aluminum foil after about 15 minutes if browns too fast.
• Let the chocolate swirl milk bread cool completely before cutting it into slices.
• Enjoy!

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Nutrition

Calories: 1883kcal | Carbohydrates: 321.2g | Protein: 49.8g | Fat: 45.7g | Saturated Fat: 25.7g | Cholesterol: 263mg | Sodium: 1157mg | Potassium: 1005mg | Fiber: 14.5g | Sugar: 59.6g | Calcium: 300mg | Iron: 19mg

The post Chocolate Swirl Milk Bread appeared first on Home Cooking Adventure.

This Strawberry Bread Pudding consists of layers of brioche or challah bread cubes and strawberries, covered in a delicious custard mixture and baked until golden and puffed. You can serve this bread pudding right away, while still warm, with some whipped cream or ice cream, or serve it chilled. Either way you like it, it is delicious. 

You can always make variations to this bread pudding and add various berries or other seasonal fruits during the summer days. You can also add some chocolate chips or raisins. Feel free to adjust the recipe to suit your own tastes.

How to make strawberry bread pudding

Get the oven nice and warm at 300°F (150°C). Cut the bread into big chunks and put them on a baking sheet. Let the bread toast in the oven for about 5 minutes.

Chop the fresh strawberries into smaller pieces. Spread some butter in a baking dish that holds about 2 quarts (2 liters).

Put a layer of the bread chunks in the dish. Add about half of the strawberries on top. Then, put the rest of the bread on top of that.

In a big bowl, mix together the eggs, sugar, a little salt, vanilla extract, and cinnamon. Slowly pour in the milk and cream while you keep mixing.

Now, pour this milky mixture over the bread in the dish. Push down a bit with a spatula so the bread soaks up the milk.

Put the rest of the strawberries on the bread and let everything sit for 10-15 minutes.

While you wait, heat the oven to 350°F (180°C).

Put the strawberry bread pudding in the oven and let it bake for around 35-40 minutes. You’ll know it’s ready when it looks golden and puffy.

Give it a breather for 10 minutes before you dig in. Sprinkle some powdered sugar on top for a sweet touch.

Hope you will give this amazing Strawberry Bread Pudding a try and don’t forget to share the photos with me on Instagram if you do. Enjoy!

Other similar recipes you may like to try

If you like custardy treatds you might like this Strawberry Dutch Baby Pancake. It’s a pleasure to watch this pancake how it puffs in the oven and the texture is simply irresistible. Due to baking in a hot iron cast pan the pancake gets a crispy edge while the interior remains soft and almost like a custard. 

This Easy Magic Custard Cake separates into three distinct layers while baking. The top layer is spongy, the middle layer is a creamy custard, and the bottom layer is dense. The addition of lemon zest really adds a delicate flavor to the cake, making it an impressive and elegant dessert for any occasion. 

This Strawberry Yogurt Clafoutis is a classic French dessert that combines the goodness of fresh strawberries and creamy yogurt in a light and fluffy custard.

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Strawberry Bread Pudding

This delightful Strawberry Bread Pudding is so easy to prepare and it is absolutely an amazing treat the whole family will love.

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Keyword bread pudding, custard, custard cake, custard dessert, pudding, pudding cake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 350kcal

Ingredients

• 1 pound (500g) brioche or challah bread , cut into large cubes 
• 10 oz (300g) fresh strawberries
• 4 eggs
• 1/2 cup (100g) sugar
• 1/4 tsp (1g) salt
• 2 tsp (10g) vanilla extract
• 1/2 tsp (1g) cinnamon
• 2 cups (480ml) milk
• 1/2 cup (120g) whipping cream
• 1 tbsp  butter , for greasing the baking dish

Instructions

• Preheat the oven to 300F (150C). Cut the bread into large cubes. Transfer to a baking sheet.
• Toast the bread in the oven for about 5 minutes.
• Cut the fresh strawberries into smaller pieces.
• Grease with butter a 2 quart (2 liters) baking dish.
• Add a layer of bread cubes. Spread about half of the strawberries.
• Cover with the remaining bread cubes.
• In a large bowl mix whisk eggs with sugar, salt, vanilla extract and cinnamon. Gradually add milk and cream.
• Pour milk mixture over the bread cubes. Press with a spatula to evenly coat the bread with milk mixture.
• Spread the remaining strawberries and let it rest for 10-15 minutes.
• Meanwhile, preheat the oven to 350F (180C).
• Bake the strawberry bread pudding for about 35-40 minutes until golden and puffed.
• Let it cool for 10 minutes before serving.
• Dust with powdered sugar and serve with vanilla ice cream or whipped cream. Enjoy!

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Nutrition

Serving: 1 serving | Calories: 350kcal | Carbohydrates: 50.3g | Protein: 12.1g | Fat: 11.8g | Saturated Fat: 4.6g | Cholesterol: 192mg | Sodium: 394mg | Potassium: 147mg | Fiber: 1.9g | Sugar: 22g | Calcium: 106mg | Iron: 3mg

The post Strawberry Bread Pudding appeared first on Home Cooking Adventure.

This recipe of fudge that uses powdered milk is by far one of my favorite fudge recipes, as you can have better control over the sugar and the results are always amazing. I hardly recommend trying this chocolate fudge along with this white cranberry pistachio fudge as both are simply out of this world.

You can always make variations to these fudge recipes to suit your tastes by adding various fruits or nuts, citrus zest, various spices, coffee, and the list can go on. Hope you will try this cranberry pistachio fudge as I am sure you will be as delighted as we are. If you try it out don’t forget to tag me on Instagram.

If you like cranberry desserts you may also like this amazing Tripe Chocolate Cranberry Mousse Cake. This Cranberry White Chocolate Meringue Roll is also a great choice for a Christmas table. These Cranberry Orange Cookies are also very flavorful and festive, perfect for winter holidays.

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Cranberry Pistachio Fudge without Sweetened Condensed Milk

I've been making this Cranberry Pistachio Fudge for years, usually for Christmas and New Year's Eve and every time I make it everybody is super excited about it and it is usually devoured in a matter of minutes. Once you try it you can hardly stop at only one piece as it is simply irresistible and quite addictive. This recipe of fudge that uses powdered milk is by far one of my favorite fudge recipes, as you can have better control on the sugar and the results are always amazing.

Course Dessert

Cuisine American

Keyword chocolate fudge, cranberry pistachio fudge, fudge without sweetened condensed milk, powdered milk fudge, white chocolate fudge

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Calories 4990kcal

Ingredients

Suitable for a 8-9 inch (20-23cm) pan

• 4 cups (500g) powdered milk
• 1/2 tsp (3g) salt
• 1 1/2 (300g) sugar
• 7 fl (200ml) water
• 1 cup (230g) unsalted butter
• 1 tsp (5g) vanilla extract
• 2/3 cup (80g) raw pistachios divided
• 2/3 cup (80g) dried cranberries divided

Instructions

• Preheat the oven to 300F (150C). Place the raw pistachios onto a baking sheet lined with parchment paper and toast in the oven for 10 minutes.
• Chop roughly the toasted pistachios and set aside.
• In a medium bowl whisk together the powdered milk with salt.
• In a medium saucepan bring water and sugar to a boil. Let it simmer over low heat for 10 minutes then add butter. Stir until butter is melted and then remove from heat. Add vanilla extract and stir to combine.
• Pour the syrup over the powdered milk mixture and mix until well blended.
• Fold in ½ cup (60g) of toasted pistachios and ½ cup (60g) dried cranberries.
• Pour the mixture into a 8-9 inch (20-23cm) square pan, greased with butter.
• Sprinkle remaining pistachios and cranberries on top.
• Let it cool completely at room temperature.
• Cut into small squares and serve.

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Nutrition

Calories: 4990kcal | Carbohydrates: 579.4g | Protein: 191g | Fat: 223.9g | Saturated Fat: 122.2g | Cholesterol: 571mg | Sugar: 539.8g

The post Cranberry Pistachio Fudge without Sweetened Condensed Milk appeared first on Home Cooking Adventure.

This heavenly cake consists of two layers of soft vanilla sponge cake, which are topped with a luscious layer of crispy baked meringue and delicately toasted almonds. The cake is filled with smooth and creamy vanilla custard and whipped cream filling that makes this cake an absolute showstopper. It’s no surprise that this cake has been named the title of World’s Best Cake as it truly offers an amazing flavor and texture that is sure to transport you to a state of pure bliss.

The recipe for this cake is remarkably easy to prepare and can be made in advance to save time. Additionally, what makes this cake even more attractive to prepare is that it doesn’t require any fancy decorations. The crispy meringue and toasted almond topping are already eye-catching on their own.

How to make Norwegian Verdens Beste

I really hope you all to try this delightful Norwegian cake, Verdens Beste, and indulge in a scrumptious experience like no other. If you do, don’t forget to tag me on Instagram as I love seeing how this turns out for you. Enjoy!

Other custard desserts you may like to try

This Magic Custard Cake is a popular dessert that consists of a single batter that magically transforms into three distinct layers upon baking. A dense, moist custard layer on the bottom, a smooth, creamy custard layer in the middle, and a light, fluffy cake layer on top. The cake is simple to make and requires only a few ingredients, making it a quick and easy dessert that is sure to impress. This Eclair Cake is a delicious dessert that combines two layers of choux pastry with a generous amount of creamy and silky vanilla cream. I also recommend trying this delicate Cheesecake Flan. This cake is a delicious dessert that combines the creamy texture of cheesecake with the smooth, caramel-like consistency of flan. Check our full collection of Custard Desserts for more inspiration.

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Kvæfjordkake -  Norwegian Verdens Beste - World's Best Cake

I am so glad to share with you an amazing Norwegian cake, called Kvæfjordkake - or Verdens Beste ( World's Best Cake) that is absolutely delightful. This cake consists of two layers of soft vanilla sponge cake topped with crispy baked meringue and toasted almonds filled with smooth and creamy vanilla custard and whipping cream.

Course Dessert

Cuisine Norwegian

Keyword custard cake, Kvæfjordkake, Norwegian cake, vanilla custard cake, verdens beste, world's best cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 336kcal

Ingredients

Vanilla Sponge Cake

• 6 tbsp (80g) butter , room temperature
• 1/3 cup (70g) sugar
• 3 egg yolks
• 3 tbsp (45ml) milk
• 1 tsp (5g) vanilla extract
• 2/3 cup (80g) flour
• 1 tsp (4g) baking powder
• 1/4 tsp (1g) salt

For Meringue

• 3 egg whites
• 1/4 tsp (1g) salt
• 1 tsp (5ml) lemon juice
• 3/4 cup (150g) sugar
• 1/2 cup (40g) almond slices

Vanilla Pastry Cream

• 2 cups (480ml) milk
• 1/2 cup (100g) sugar
• 1/4 cup (30g) cornstarch
• 1 tbsp (10g) flour
• 3 egg yolks
• pinch of salt
• 2 tsp (10g) vanilla extract
• 1 ¼ cup (300g) whipping cream
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30ml) cold water

For Decoration

• powdered sugar

Makes: 8inch8 x 8inch round

Instructions

Prepare the vanilla pastry cream.

• It needs time to cool down before preparing the filling. 
• Place milk in a medium saucepan and bring to a simmer.
• Meanwhile whisk the egg yolks with sugar and salt until well combined. Add flour and cornstarch and mix to combine.
• Gradually add milk into the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
• Remove from heat and add vanilla extract.
• Pour the cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let cool to room temperature.

Toast the almond flakes.

• Toast the almond flakes in a pan stirring constantly.  Set aside until ready to use.

Prepare the cake layers with meringue on top.

• Preheat the oven to 325°F (165°C) and grease the bottom and sides of two 8-inch (20cm) pans and line them with parchment paper.
• Separate 3 egg whites from yolks.  Set aside.
• In a large bowl cream butter with sugar until creamy. Incorporate egg yolks one at a time. Add milk and vanilla extract.
• Sift the flour, baking powder and salt and gently incorporate into the butter mixture.
• Divide the batter evenly into the prepared pans and set aside until the meringue is prepared.
• In a large bowl whip egg whites with salt until foamy and add lemon juice. Gradually incorporate sugar and continue mixing until stiff peaks form.
• Divide meringue on top of the cake batter and spread evenly. Sprinkle on top with toasted almonds.
• Bake for 25-30 minutes until golden brown. Let cool completely.

Prepare the vanilla filling.

• Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over the vanilla pastry cream, and mix to combine.
• In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate into the pastry cream mixture.

Assemble the cake.

• Turn one cake onto a serving platter so the meringue side is facing downwards. Place a cake ring around the cake and line it with an acetate sheet.
• Pour the filling over the cake and smooth the top. Add the second layer of cake with the meringue facing up.
• Cover and refrigerate for 4-6 hours or even overnight.
• Before serving dust with powdered sugar.

Video

Nutrition

Serving: 1 serving out of 12 | Calories: 336kcal | Carbohydrates: 38.4g | Protein: 6.1g | Fat: 18.2g | Saturated Fat: 9.7g | Cholesterol: 139mg | Sugar: 29.2g

The post Kvæfjordkake –  Norwegian Verdens Beste – World’s Best Cake appeared first on Home Cooking Adventure.

How to make Chocolate Milk Slice

The recipe is quick and easy to put together and does not require any special utensils or skills.

How to make the chocolate sponge cake.

Heat your oven to 350°F (180°C). Grease and line a baking sheet that’s about 12×16 inches (30×40 cm) with parchment paper. Keep it aside.

In a medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt. In a big bowl, mix eggs, sugar, and vanilla extract until the mixture becomes thick, foamy, and turns a light color. Slowly and gently fold the flour mixture into the egg mixture.

Spread this batter evenly onto the prepared baking sheet. Bake for 8-10 minutes, until a toothpick poked into the center comes out clean.

Let it cool down completely. While it’s cooling, get the Mascarpone filling ready.

How to make the Mascarpone filling.

Dissolve gelatin in cold milk and let it puff up for around 5 to 10 minutes.

In a medium bowl, mix Mascarpone cheese with sweetened condensed milk, honey, and vanilla extract. Warm the gelatin gently and pour it over the Mascarpone mixture. Mix it all together.

In a big bowl, whip the cream until it forms stiff peaks. Gently fold it into the Mascarpone mixture.

Put the Mascarpone filling in the fridge until you’re ready to put everything together.

How to assemble the cake.

Cut the sponge cake in half. Put one of the cake layers on a serving platter. Spread the Mascarpone frosting on top and make it smooth. Then, add the second layer of cake on top.

Let it sit in the fridge for about 4-6 hours so it sets.

Just before serving, you can sprinkle cocoa powder on top if you like. Trim the edges and cut it into around 12 rectangular pieces. Serve it cold and enjoy!

Hope you will try this Kinder Chocolate Milk Slice Cake and let me know how it turned out for you. If you do, don’t forget to share the photos with me on Instagram.  Enjoy!

For more chocolate recipes check our full collection of Chocolate Desserts.

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Chocolate Milk Slice Cake - Kinder Chocolate Milk Slice

If you love the world-renowned Chocolate Milk Slice from Kinder you should definitely try this recipe at home. The cake consists of two thin layers of chocolate sponge filled with an airy and fluffy milk frosting that is enriched with a bit of honey. Everybody loves this chocolate sweet sandwich cake that simply melts in your mouth.

Course Dessert

Cuisine American

Keyword chocolate cake, chocolate milk slice, chocolate slice, kinder cake, kinder milk slice, milk slice cake

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 229kcal

Ingredients

Chocolate Sponge Cake

• 4 eggs
• 1/2 cup (100g) sugar
• 1 tsp (5g) vanilla extract
• 1/2 cup (60g) all purpose flour
• 1/3 cup (40g) unsweetened cocoa powder
• 1/4 tsp (1g) baking powder
• 1/4 tsp (1g) salt

Milk Filling

• 9 oz (250g) Mascarpone cheese
• 1 ¼ cup (300g) whipping cream , chilled
• 3.5 oz (100g) sweetened condensed milk
• 1 tsp (5g) vanilla extract
• 2 tbsp (40g) honey
• 2 ¼ tsp (7g) gelatin powder
• 3 tbsp (45ml) milk

Instructions

Prepare the chocolate sponge cake.

• Preheat the oven to 350F (180C). Grease and line with parchment paper a 12×16 inch (30x40cm) baking sheet. Set aside.
• In a medium bowl whisk flour with cocoa powder, baking powder and salt.
• In a large bowl mix eggs with sugar and vanilla extract until thick, foamy and light colored.
• Gently and gradually fold the flour mixture into the egg mixture.
• Spread batter evenly into the prepared baking sheet.
• Bake for 8-10 minutes until a toothpick inserted into the center comes out clean.
• Let cool completely.

Meanwhile prepare the Mascarpone filling.

• Dissolve gelatin in cold milk and let it swell for about 5 to 10 minutes.
• In a medium bowl mix Mascarpone cheese with sweetened condensed milk, honey and vanilla extract.
• Dissolve gelatin over low heat, pour over the Mascarpone mixture. Mix to combine.
• In a large bowl whip cream until stiff peaks form. Gently incorporate into the Mascarpone mixture.
• Refrigerate the Mascarpone filling until ready to assemble.

Assemble the cake.

• Cut the sponge cake in half. Place a cake layer onto a serving platter. Spread the Mascarpone frosting on top. Smooth the top. Add the second layer of cake.
• Refrigerate to set for about 4-6 hours.
• Before serving, dust with cocoa powder if desired. Trim the edges and cut in about 12 rectangular pieces. Serve cold and enjoy!

Video

Nutrition

Serving: 1 serving out of 12 | Calories: 229kcal | Carbohydrates: 23g | Protein: 7.2g | Fat: 13.2g | Saturated Fat: 7.8g | Cholesterol: 96mg | Sugar: 16.1g

The post Chocolate Milk Slice Cake – Kinder Chocolate Milk Slice appeared first on Home Cooking Adventure.