Kinder Penguin Cake

Kinder Penguin Cake - A Delicacy Full of Memories and Delicious Flavors

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12-16

Welcome to the sweet world of cakes! Today, I invite you to discover together the recipe for a cake that brings smiles to everyone's faces: the Kinder Penguin Cake. This cake is perfect for enjoying with family or friends, but especially for celebrating special moments. With a fluffy base and a smooth cream, this dessert will surely become a favorite for all. Let's get started!

A little about the Kinder Penguin Cake

The Kinder Penguin Cake is a delicious reinterpretation of the famous dessert of the same name, blending textures and flavors that will delight your senses. The light cream, combined with the fluffy base and melted chocolate, creates a perfect contrast that will make you come back to this recipe time and again. It is ideal for any occasion, from birthdays to family gatherings, and represents a wonderful way to bring a touch of joy into your life.

Ingredients

Base:
- 10 eggs
- 200 g sugar
- 2 packets of vanilla sugar
- 5 tablespoons semolina
- 5 tablespoons flour
- 5 tablespoons cocoa
- 5 tablespoons honey
- 15 g baking powder (about 1.5 packets)
- A pinch of salt
- 50 ml milk
- 270 ml oil

Cream:
- 700 ml whipping cream (or liquid cream)
- 2 packets of cream stabilizer (or 1 packet of granular gelatin)
- 3 tablespoons sweetened condensed milk (or regular milk)
- 2 tablespoons honey
- 1 tablespoon vanilla essence

Glaze 1 (over cream):
- 120 g chocolate
- 70 g butter
- 1 tablespoon water
- 2 tablespoons oil

Glaze 2 (decoration):
- 220 g chocolate
- 100 g butter
- 3 tablespoons oil
- 1 tablespoon water
- 1 tablespoon powdered sugar

Necessary Utensils

- Electric mixer
- Mixing bowls
- Rectangular baking tray (32x35 cm)
- Baking paper
- Spatula
- Double-bottomed pot

Step by Step: Preparing the Kinder Penguin Cake

Step 1: Preparing the Base

1. Separating the eggs: Start by separating the egg whites from the yolks. Place the egg whites in a large bowl and the yolks in another bowl.

2. Beating the egg whites: Add a pinch of salt over the egg whites and mix on high speed until they turn into a firm foam.

3. Adding the ingredients: In the bowl with the yolks, add the sugar and vanilla sugar, then mix well. Gradually add the oil, honey, and milk. Mix until smooth.

4. Incorporating the dry ingredients: Sift the flour, cocoa, semolina, and baking powder into a separate bowl. Gently fold the dry ingredients into the yolk mixture using a spatula, mixing lightly from the bottom up. This will keep the air in the mixture, giving a fluffy base.

5. Baking the bases: Divide the mixture into two equal parts. Pour each part into the prepared tray (greased with a little oil and lined with baking paper) and bake at 180°C for 25-30 minutes. Check if the base is baked using a toothpick: if it comes out clean, the base is ready. Let the bases cool.

Step 2: Preparing the Cream

1. Beating the cream: In a clean bowl, add the whipping cream and beat until firm. If using liquid cream, you can also add 3 tablespoons of powdered sugar for extra sweetness.

2. Adding the ingredients: To the whipped cream, add the cream stabilizer, honey, condensed milk, and vanilla essence. Gently mix until smooth.

3. Assembling: Spread half of the cream over the first cooled base. Smooth it out well to achieve a smooth surface.

Step 3: Glaze 1

1. Preparing the glaze: In a double-bottomed pot, add the chocolate, butter, water, and oil. Place on low heat and stir constantly until melted and smooth.

2. Applying the glaze: Pour the glaze over the cream spread on the first base. Let it cool until the glaze hardens, about 10-15 minutes.

Step 4: Finalizing the Cake

1. Adding the remaining cream: After the glaze has hardened, spread the remaining cream over it.

2. Placing the second base: Carefully place the second base over the spread cream.

3. Preparing glaze 2: In the same way, prepare glaze 2 by mixing the chocolate, butter, oil, water, and powdered sugar.

4. Applying the glaze: Let the glaze cool slightly, then pour it over the second base. Cover the cake with plastic wrap and refrigerate for a few hours, ideally overnight.

Step 5: Serving

1. Cutting the cake: After the cake has chilled, cut it with a knife dipped in hot water. This trick will help you get perfect slices without ruining the cake's appearance.

2. Serving suggestions: You can serve the Kinder Penguin Cake alongside a cup of coffee or a fragrant tea. Additionally, vanilla ice cream would make a delicious pair!

Practical Tips

- Fresh ingredients: Make sure the ingredients used are fresh, especially the eggs and cream, for better taste.
- Attention to temperature: When preparing the glazes, use low heat to prevent burning the ingredients.
- Variations: You can add nuts or hazelnuts to the whipped cream for extra texture. Also, instead of cocoa, you can use white chocolate for a different flavor.

Nutritional Benefits

The Kinder Penguin Cake contains ingredients that provide a mix of nutrients. Eggs are an excellent source of protein, while the whipping cream adds calcium and vitamins. However, considering the amount of sugar and fats, it is recommended to consume it in moderation.

Frequently Asked Questions

1. What can I do if I don't have cream stabilizer? You can use granular gelatin, dissolved according to the instructions on the package.

2. How can I keep the cake longer? Keep the cake in the refrigerator, covered, to maintain its freshness.

3. Can I use another type of oil? Yes, you can use sunflower oil or canola oil for a neutral taste.

Conclusion

The Kinder Penguin Cake is a dessert that blends tradition with innovation, offering a unique tasting experience. With each bite, you will enjoy the smooth texture of the cream and the fluffy base, and each slice will bring a smile to the faces of your loved ones. Don't hesitate to try this recipe and share your sweet moments with those around you! Wishing you health and joy every day!

 Ingredients: Base: 10 eggs, 200 g sugar, 2 packets of vanilla sugar, 5 tablespoons semolina, 5 tablespoons flour, 5 tablespoons cocoa, 5 tablespoons honey, 15 g baking powder (1.5 packets), a pinch of salt, 50 ml milk, 270 ml oil. Cream: 700 ml whipping cream (or liquid cream), 2 packets of whipping cream stabilizer (or 1 packet of granulated gelatin), 3 tablespoons condensed milk (or canned milk or even regular milk), 2 tablespoons honey, 1 tablespoon vanilla essence. Glaze 1 (over the cream): 120 g chocolate, 70 g butter, 1 tablespoon water, 2 tablespoons oil. Glaze 2 (decoration): 220 g chocolate, 100 g butter, 3 tablespoons oil, 1 tablespoon water, 1 tablespoon powdered sugar.

 Tags:  kinder cake