Gluten Free Milk-Slice

Kinder fetta al latte senza glutine

Gluten free milk-slice prepared for a friend of my daughter who is celiac. When she comes to our home after school I take the opportunity to try a new gluten free recipe.
My daughter is generally squeamish, whereas her friend maybe due to the limitations is definitely a good fork. It is always a pleasure to see her taste my creations.
The afternoon snack is safe!  😁

Gluten Free Milk-Slice

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 8

Ingredients

For the gluten free chocolate sponge cake:

  • 170 g eggs 6 oz
  • 30 g egg yolks 1 oz
  • 120 g sugar 4.2 oz
  • 15 g honey 0.5 oz
  • 45 g gluten free flour 1.6 oz
  • 35 g sugar free cocoa powder
  • powdered vanilla bourbon, the tip of a tsp. (optional)

For the cream:

  • 250 g whipping cream 8.8 oz
  • 120 g condensed milk 4.2 oz
  • 5 g gelatin one sheet
  • 15 g honey 0.5 oz
  • a pinch of salt

Instructions

For the cream:

  • Put the gelatin sheet in cold water for 10 minutes. If using the gelatin powder use ½ tsp of powder.
  • Using a handheld mixer whip 200g (7 oz) of the cream to medium firmness. Add the condensed milk, the honey and salt. Gently fold in the ingredients.
  • Heat the remaining 50g (1.8 oz) of cream and when it starts to boil add the wrung gelatin sheet. Stir to dissolve.
  • Let it cool down for a few minutes then add to the rest of the cream and mix with the handheld mixer.
  • Cover with the cling film and put in the fridge.

For the gluten free chocolate sponge cake:

  • Using a stand mixer with a whip attachment (alternatively with the handheld mixer) whip the eggs until light and fluffy.
  • Add the yolks, honey and vanilla, and work at high speed for 15 minutes.
  • Meanwhile preheat the oven at 210° C (410° F).
  • Sift together the gluten free flour and the cocoa powder.
  • After the 15 minutes add the flours in the mixer bowl and pulse twice at maximum speed to absorb them.
  • Line an oven tray with baking paper and pour the dough over it. Use a long spatula to level.
  • Bake in the pre-heated oven at 210° C (410° F) for 6 minutes.
  • Take out of the oven, sprinkle some sugar on top and turn it upside down on another sheet of baking paper.
  • Remove the top sheet and let it cool off completely.
  • Assembly:
  • From the sponge cake cut two rectangles of the same size.
  • Spread the milk cream on one of the two and cover with the other one.
  • Press lightly and transfer in the freezer for 15 minutes before cutting the slices.
  • Size of the slices should be around 12 x 5 cm (4.7 x 2 in).
  • Store the gluten free milk-slices in the fridge.
Did you try this recipe?Mention @tortaoragione and tag #tortaoragione!

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