Kinder Penguin Cake

Kinder Penguin Cake: The Delight that Combines Chocolate with a Fine Cream

Total Time: 3 hours
Preparation Time: 1 hour
Baking Time: 40 minutes
Number of Servings: 12

I invite you to discover with me the recipe for a dessert that will bring a smile to anyone's face: the Kinder Penguin Cake. It is a refined cake with a fluffy base, a delicious cream, and a chocolate glaze that makes it irresistible. It will surely become a favorite among your family and friends.

A Short Story about the Kinder Penguin Cake

The Kinder Penguin Cake is inspired by a well-known dessert, famous for its perfect combination of chocolate and fine cream. This cake revives childhood memories, having a soft texture and a rich flavor that will remind you of indulgent moments. Whether you prepare it for a birthday or simply to treat yourself, this cake will always be an excellent choice.

Ingredients

*For the base:*
- 5 eggs
- 150 g sugar
- 100 ml oil
- 70 g honey
- 50 ml milk
- 50 g fine semolina
- 50 g flour
- 40 g cocoa
- 1 teaspoon baking powder
- 1 packet vanilla sugar

*For the cream:*
- 400 ml liquid cream
- 3 tablespoons condensed milk
- 2 packets vanilla sugar
- 1 tablespoon honey
- 1 packet gelatin

*For the chocolate layer:*
- 200 g chocolate
- 40 ml liquid cream

*For the glaze/decor:*
- 150 g chocolate
- 40 ml liquid cream
- 50 g chocolate shavings for decoration

Preparing the Base

1. Preheating the oven: Start by preheating the oven to 180°C (350°F). This will ensure even baking of your bases.

2. Preparing the mixture: In a large bowl, place the egg whites from the 5 eggs and add a pinch of salt. Use a mixer to beat them until they become frothy. Gradually add one tablespoon of sugar at a time, continuing to mix until the foam becomes shiny and firm. Add the vanilla sugar.

3. Incorporating the yolks: Begin to incorporate the yolks, oil, honey, and milk. Mix on low speed until well combined.

4. Mixing the dry ingredients: In another bowl, sift together the semolina, flour, cocoa, and baking powder. These ingredients will give the bases a fine texture. Gradually add them to the egg mixture, folding gently with a spatula from bottom to top to avoid losing air from the meringue.

5. Baking the bases: Line a 26 cm diameter baking pan with foil or parchment paper. Divide the mixture in half and pour each portion into the pan. Bake the bases for 15-20 minutes, or until they pass the toothpick test (insert a toothpick in the center; if it comes out clean, the base is ready).

Preparing the Cream

6. Whipping the cream: In a bowl, whip the liquid cream on medium speed until it becomes firm but not too stiff. Add the vanilla sugar, honey, and condensed milk. Gently fold with a spatula.

7. Hydrating the gelatin: In a small bowl, hydrate the gelatin in cold water for 5 minutes. After that, heat the gelatin over low heat, stirring constantly until it completely dissolves, but do not let it boil.

8. Incorporating the gelatin: Add the melted gelatin to the whipped cream and mix well.

9. Assembling the cake: Place half of the cream over the first base and refrigerate for 30 minutes to firm up slightly. After that, melt the chocolate and let it cool, then add it to the remaining cream. Spread the rest of the cream over the base and cover with the second base.

Glazing and Decorating

10. Preparing the glaze: For the glaze, melt the chocolate with 40 ml of liquid cream, stirring until smooth. Let it cool slightly, then pour it over the assembled cake.

11. Decorating: Sprinkle chocolate shavings on top for an elegant look. Leave the cake in the refrigerator for at least 2 hours to set well.

Serving Suggestions and Combinations

The Kinder Penguin Cake is delicious served plain, but it can also be accompanied by a scoop of vanilla ice cream or a berry sauce for an interesting contrast. Additionally, a cup of coffee or a fragrant tea will perfectly complement this decadent dessert.

Frequently Asked Questions

1. Can I use white chocolate instead of dark chocolate? - Sure! White chocolate will add an extra sweetness, and the cake will have a lighter appearance.

2. How can I make the cake less sweet? - You can reduce the amount of sugar in the base and the cream, or opt for chocolate with a higher cocoa percentage, which is less sweet.

3. What can I use instead of gelatin? - If you want a vegetarian option, you can try agar-agar, following the instructions on the package for proper hydration and usage.

Nutritional Values (per serving)
- Calories: approximately 320 kcal
- Fat: 20 g
- Protein: 5 g
- Carbohydrates: 30 g

This cake is not only a treat for the taste buds but also an opportunity to spend quality time in the kitchen. I recommend you try this recipe and enjoy every step of the preparation. This cake will bring joy and become a favorite among your loved ones! Happy cooking!

 Ingredients: Base: 5 eggs, 150 g sugar, 100 ml oil, 70 g honey, 50 ml milk, 50 g fine semolina, 50 g flour, 40 g cocoa, 1 teaspoon baking powder, 1 packet vanilla sugar. Cream: 400 ml liquid cream, 3 tablespoons condensed milk, 2 packets vanilla sugar, 1 tablespoon honey, 1 packet gelatin. Chocolate layer: 200 g chocolate, 40 ml liquid cream. Glaze/Decoration: 150 g chocolate, 40 ml liquid cream, 50 g chocolate shavings for decoration.

 Tags:  kinder penguin cake