Homemade Kinder Milk Slice Pastries

Beat the eggs with the sugar and a pinch of salt until fluffy.

Gently fold in the sifted flour, cocoa powder, and baking powder using a spatula.

Add the butter and mix until smooth.

Pour the batter onto a baking sheet, smooth it out, and bake at 150°C until done.

Let it cool, trim the edges, and cut into two equal rectangles.

Pour the milk over the gelatin and let it bloom, then warm it until dissolved.

Beat the mascarpone until soft, pouring in the warm gelatin while beating.

Separately, whip the heavy cream with powdered sugar until stiff peaks form.

Gently fold the two mixtures together.

Spread the cream evenly over one of the sponge layers.

Top with the second sponge layer and press down gently.

Refrigerate for at least 2–3 hours to set.