KINDER PINGUI cake

Kinder Pingui Cake - A Delicacy for Heart and Soul

Total Preparation Time: 1 hour and 30 minutes
Baking Time: 30 minutes
Number of Servings: 12

Who doesn't fondly remember the fine and creamy taste of Kinder Pingui cake? This recipe is a tribute to the iconic dessert, but with a personal touch that will transform every bite into a memorable experience. Whether you prepare it for a special occasion or simply to indulge yourself, this recipe will make you fall in love with the art of baking.

The History of the Dessert

The origins of Kinder Pingui cake are linked to the tradition of baking sweets, which has evolved over the centuries. Inspired by the perfect combination of chocolate and cream, this dessert has become a symbol of joy and indulgent moments. It is a dessert that brings smiles to the faces of those who savor it, and today I will show you how to prepare your own version at home.

Necessary Ingredients

For the Base:
- 10 eggs
- 5 tablespoons of flour
- 5 tablespoons of semolina
- 5 tablespoons of cocoa
- 200 g sugar
- 2 packets of vanilla sugar
- 1 ½ packets of baking powder
- 5 tablespoons of honey
- 50 ml warm milk
- 150 ml oil
- A pinch of salt

For Glaze 1:
- 170 g dark chocolate
- 70 g butter
- 1 tablespoon water
- 2 tablespoons oil

For Glaze 2:
- 200 g cooking dark chocolate
- 100 g butter
- 1 tablespoon water
- 3 tablespoons oil
- 1 tablespoon chocolate or coffee liqueur

For the Cream:
- 800 ml liquid cream
- 4 packets of cream stabilizer
- 200 ml condensed milk
- 2 tablespoons honey

Step by Step: Preparing the Cake

1. Preparing the Base:
Start by separating the egg whites from the yolks. It is essential to use fresh eggs to achieve a fluffy texture. In a large bowl, beat the yolks with the sugar and vanilla sugar until the mixture becomes light in color and fluffy. Then add the honey and oil, mixing constantly.

2. Mixing Dry Ingredients:
In another bowl, sift the flour, cocoa, semolina, and baking powder. This step is vital to avoid clumping. Gradually incorporate the dry mixture into the yolk mixture, alternating with the warm milk. Mix well until you no longer see the oil.

3. Beating the Egg Whites:
Beat the egg whites with a pinch of salt until stiff peaks form. It is recommended to use a clean, dry bowl for optimal results. Gradually add the egg whites to the base mixture, gently folding with a spatula to avoid losing the air from the egg whites.

4. Baking the Bases:
Divide the mixture into two identical baking trays lined with parchment paper. You can also use one tray, baking in batches. Preheat the oven to 180°C and bake the bases for about 15-20 minutes, until they pass the toothpick test. Allow them to cool without removing the parchment paper.

5. Preparing the First Glaze:
In a small bowl, melt the dark chocolate together with the butter and water, stirring until smooth. Add the oil and let the glaze cool slightly.

6. Preparing the Cream:
Whip the cream with the cream stabilizer and honey until firm. Slowly incorporating the condensed milk will give a creamy and delicious texture. You can also use a hand mixer for better control.

7. Assembling the Cake:
Remove the first base from the parchment paper and place it on a serving tray. Spread half of the prepared cream on it, then pour the first glaze, leveling it gently with a knife. Refrigerate for 20 minutes.

8. Preparing the Second Glaze:
Melt the cooking dark chocolate with the butter, water, and oil. Add the chocolate or coffee liqueur for an intense and aromatic flavor.

9. Finalizing the Cake:
Remove the cake from the refrigerator and pour the remaining cream over the first glaze. Place the second base, carefully removing the parchment paper. Pour the second glaze and level it. Allow the cake to cool in the refrigerator for a few hours or, ideally, overnight.

10. Serving:
When ready to serve, cut the cake with a knife dipped in warm water to achieve perfect slices with clear layers. It is delicious alongside a cup of coffee or tea, making it a perfect choice for dessert at the end of a meal.

Useful Tips:
- If you don't have cream stabilizer, you can use gelatin to achieve the same consistency.
- Instead of condensed milk, you can add a bit more honey or sugar to sweeten the cream.
- Make sure the chocolate used is of good quality, as the final taste of the cake largely depends on it.

Nutritional Information:
- Calories per serving: approximately 350 kcal
- Benefits: This cake contains protein from eggs and healthy fats from oil and butter, as well as antioxidants from chocolate.

Frequently Asked Questions:
- Can I use another type of oil? Yes, but sunflower or canola oil is most recommended to not alter the taste.
- How can I store the cake? Keep it in the refrigerator in an airtight container to maintain its freshness.

Possible Variations:
- You can add chopped nuts or hazelnuts to the whipped cream for extra texture.
- Experiment with different flavors by adding vanilla or almond extract to the base mixture.

With this information and steps, you are ready to prepare a delicious Kinder Pingui cake that will impress everyone. Let yourself be carried away by its flavor and enjoy every bite!

 Ingredients: BATTER: 10 eggs 5 tablespoons flour 5 tablespoons semolina 5 tablespoons cocoa 200 g sugar 2 packets vanilla sugar 1 and a half packets baking powder 5 tablespoons honey 50 ml milk 150 ml oil a pinch of salt ICING 1: 170 g dark chocolate 70 g butter 1 tablespoon water 2 tablespoons oil ICING 2: 200 g cooking dark chocolate 100 g butter 1 tablespoon water 3 tablespoons oil 1 tablespoon chocolate or coffee liqueur CREAM: 800 ml liquid cream 4 packets cream stabilizer 200 ml condensed milk 2 tablespoons honey

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