Kinder Pingui Cake

Kinder Pingui Cake: A Creamy Delight with Sweet Memories

Total preparation time: 2 hours
Baking time: 30 minutes
Number of servings: 12-16 servings

Who hasn’t dreamed of a fluffy cake with an intense chocolate flavor and a delicate cream that reminds us of childhood? The Kinder Pingui cake is a recipe that perfectly combines the soft base with airy cream and a chocolate glaze that will make you fall in love at first bite. It’s perfect for impressing guests, but also for indulging in personal pampering moments. Let’s discover together how to prepare this delicacy!

Necessary ingredients:

For the base:
- 5 large eggs
- 100 g sugar
- 30 ml milk
- 140 ml oil
- 50 g finely ground semolina
- 40 g cocoa
- 70 g flour
- 2 tablespoons honey
- 1 teaspoon baking powder
- 1 packet vanilla sugar

For the cream:
- 400 ml sweet cream for whipping
- 2 tablespoons sugar
- 2 tablespoons condensed milk
- 5 g gelatin
- Vanilla essence (to taste)

For glaze 1:
- 60 g dark chocolate
- 35 g butter
- 1 tablespoon oil
- 1 teaspoon water

For glaze 2:
- 100 g dark chocolate
- 50 g butter
- 50 ml liquid cream

Preparation:

1. Preparing the base:
The first step is to prepare the base. In a large bowl, beat the egg yolks with the sugar and vanilla sugar until they become a fluffy cream of pale yellow. This step is essential because the incorporated air will make the base fluffy.

Then, in another bowl, combine the flour, cocoa, semolina, and baking powder. Add the dry ingredient mixture to the egg yolk cream, alternating with the milk and oil. Don’t forget the honey! This ingredient will add moisture to your bases.

In another container, beat the egg whites with a pinch of salt until stiff peaks form. This step is crucial for obtaining an airy base. Gently fold the egg whites into the egg yolk mixture using a spatula to avoid losing the air in the egg whites.

Divide the mixture into two equal parts and pour each part into a baking tray (25 x 35 cm) lined with parchment paper. Bake in a preheated oven at 180°C for about 15 minutes, but check occasionally, as each oven bakes differently. Once baked, let the sheets cool on a rack, without removing them from the parchment paper.

2. Preparing the cream:
Meanwhile, let’s prepare the cream. Soak the gelatin in 2 tablespoons of cold water. Whip the cream until it begins to thicken, then add the sugar and continue mixing until you achieve a firm whipped cream. Melt the gelatin in the microwave, being careful not to boil it, then quickly mix it with the condensed milk to avoid lumps. Add the gelatin mixture to the whipped cream and carefully homogenize everything.

3. Preparing the glazes:
For glaze 1, melt the dark chocolate with the butter, oil, and water over low heat or in the microwave. Mix well and let it cool.

Do the same for glaze 2, using the chocolate and butter. Mix with the liquid cream and let it cool.

4. Assembling the cake:
After the bases have completely cooled, take one of them and spread half of the cream evenly, leveling it well. Pour glaze 1 on top and level it. Place the cake in the freezer for a few minutes until the chocolate hardens.

After that, add the remaining cream, cover with the second base, and pour glaze 2 on top. Level it well and let the cake cool in the fridge for a few hours, preferably overnight, to set well and combine the flavors.

5. Portioning and serving:
When you’re ready to serve the cake, use a sharp knife, which you can heat in hot water or directly over the stove flame to cut even portions.

Practical tips:
- Make sure all ingredients are at room temperature for better homogenization.
- If you want a more intense flavor, you can add a few drops of rum essence to the cream.
- This cake pairs wonderfully with fruit tea or flavored coffee.

Nutritional information:
This cake has approximately 190 calories per serving, depending on the portion size and ingredients used. It is a source of carbohydrates and fats, but consumed in moderation can be part of a balanced diet.

Frequently asked questions:
- Can I use another type of chocolate? Yes, you can experiment with milk chocolate or white chocolate, but keep in mind that the taste will be different.
- Can it be frozen? Yes, the cake can be frozen, but make sure it is well covered to avoid absorbing odors from the freezer.
- How long does it keep in the fridge? It can be stored in the fridge for up to 5-7 days, covered with plastic wrap.

The Kinder Pingui cake is a dessert that brings back joyful moments from childhood and is ideal for enjoying with loved ones. So, don’t hesitate! Embrace your creative side and enjoy every bite of this delight!

 Ingredients: Base: 5 eggs, 100 g sugar, 30 ml milk, 140 ml oil, 50 g finely ground semolina, 40 g cocoa, 70 g flour, 2 tablespoons honey, 1 teaspoon baking powder, 1 packet vanilla sugar. Cream: 400 ml sweet cream for whipping, 2 tablespoons sugar, 2 tablespoons condensed milk, 5 g gelatin, vanilla essence. Glaze 1: 60 g dark chocolate, 35 g butter, 1 tablespoon oil, 1 teaspoon water. Glaze 2: 100 g dark chocolate, 50 g butter, 50 ml liquid cream.

 Tags:  cake chocolate whipped cream