This is the easiest "kinder" milk slice that you will simply love! It's mega easy to prepare, but with a much better and more balanced ingredient with clear origins. Three times less calories, with three times the protein and a fraction of the sugar, no palm oil, no colouring, no flavourings... This little fudge will really get you going and fill you up for a much longer time and you will be sure that you are giving your body a quality sweet snack. 🤤

Shop ingredients

Vilgain Sea Salt – 1000 g – delicate taste, unrefined, from a protected area in Greece

£1.79

£1.70

Vilgain Flavour Drops – 50 ml – natural sweetener from stevia in 5 great flavours, no calories, does not raise blood sugar

£6.59

Vilgain 87 % Baking Protein – 500 g – whey protein isolate, for a super smooth texture, lower in lactose

Vilgain Grass-Fed Whey Protein – 2000 g – made with British milk sustainably sourced from grass-fed cows, sweetened with stevia, ultra-filtered at low temperatures

£51.99

£41.57

Nutrition (1 serving)

188 kcal
8 g carbohydrates
6 g fats
24 g protein

Per 6 portions

Base:

3 eggs
pinch salt
vanilla stevia drops
30 g plain flour
10 g cocoa powder
1 tsp baking powder
60 ml milk
50 g baking protein

Cream:

250 g semi-fat quark
60 g vanilla protein powder
vanilla stevia drops

Instructions

Separate the egg whites from the yolks and beat them with a pinch of salt into stiff snow. Gradually work the egg yolks with the other ingredients for the base (stevia drops are optional and the amount depends on your preference). Gradually (and carefully!) fold in the snow, form a compact dough, pour it onto the baking sheet and bake in a preheated oven at 180 °C for 12‑15 minutes.
In the meantime, mix all the ingredients for the cream (stevia drops again optional, the amount is up to you 🙂 ).
Cut the cooled cake in half, apply the cream to half of it, cover with the other half and refrigerate overnight.
The next day just cut into 6 pieces and enjoy!

Products used in the recipe