Patty's Kinder Pingui Cake

Kinder-Pingui Cake a la Patty: An Unforgettable Delight

Who doesn't fondly remember the unmistakable taste of Kinder-Pingui cake? This recipe, reinterpreted with a personal touch, promises to bring a dash of nostalgia in every bite. With a fluffy texture, a velvety cream, and a delicious chocolate glaze, this cake is perfect for any occasion. Let's discover together how to prepare it step by step!

Preparation Time: 30 minutes
Baking Time: 20 minutes
Total Time: 50 minutes
Number of Servings: 12

Necessary Ingredients

For the Base:
- 10 eggs
- 200 g sugar
- 2 packets of vanilla sugar
- 5 tablespoons of fine white breadcrumbs (or semolina)
- 5 tablespoons of flour
- 5 tablespoons of dark cocoa
- 5 tablespoons of honey
- 1/2 packet of baking powder
- a pinch of salt
- 50 ml milk
- 270 ml oil

For the Cream:
- 700 ml liquid cream
- 2 packets of cream stabilizer
- 3 tablespoons of condensed milk
- 2 tablespoons of honey
- 1/2 tablespoon of vanilla essence

Glaze 1 (to be placed over the cream):
- 120 g cooking chocolate
- 70 g butter
- 1 tablespoon of water
- 2 tablespoons of oil

Glaze 2 (for finishing the cake):
- 220 g cooking chocolate
- 100 g butter
- 3 tablespoons of oil
- 1 tablespoon of water
- 1 tablespoon of powdered sugar

Steps for Preparing the Base

1. Separating the eggs: Start by separating the egg whites from the yolks. This step is essential for obtaining a fluffy base.

2. Beating the yolks: In a large bowl, mix the yolks with the sugar and vanilla sugar at high speed for a few minutes until you achieve a thick cream of bright yellow color.

3. Adding the dry ingredients: Sift the flour, cocoa, breadcrumbs, and baking powder into the yolk mixture. Gently mix with a spatula to avoid lumps.

4. Incorporating the liquid ingredients: Add the milk, oil, and honey, mixing gently until well combined.

5. Beating the egg whites: In another bowl, place the egg whites and sprinkle a pinch of salt. Beat the egg whites until you achieve a stiff foam that forms firm peaks.

6. Combining the mixtures: Carefully fold the beaten egg whites into the yolk mixture using a spatula. You will obtain a more liquid but airy composition.

7. Baking the base: Pour the mixture into a baking tray lined with baking paper and bake at 180 degrees Celsius for 15-20 minutes. When ready, let the base cool completely in the tray.

Preparing the Cream

1. Beating the cream: In a bowl, beat the cream at high speed until it becomes firm and no longer flows.

2. Adding the ingredients: Add the two packets of stabilizer, condensed milk, honey, and vanilla essence. Continue mixing until completely combined.

Preparing the Glaze

Glaze 1
1. Melting the ingredients: In a saucepan, melt the cooking chocolate, butter, water, and oil over low heat, stirring constantly to avoid burning the chocolate.

2. Cooling: Once melted, let the glaze cool.

Glaze 2
1. Repeat the process: Follow the same steps as for Glaze 1, using the corresponding ingredients.

Assembling the Cake

1. Cutting the base: Once the base has completely cooled, cut it in half widthwise. This way, you will obtain two layers.

2. Spreading the cream: Place one of the layers on a platter and spread the cream evenly over the entire surface, using a wet knife for a beautiful finish.

3. Adding Glaze 1: Pour Glaze 1 over the cream and carefully level it. Place the cake in the freezer for a few minutes until the glaze has set.

4. Adding the second layer: Place the other layer of the base on top, pressing gently.

5. Finishing with Glaze 2: Pour Glaze 2 over the cake and let it set in the freezer again.

6. Cutting the cake: Use a knife dipped in hot water to cut the cake into portions, ensuring clean cuts.

Tips and Variations

- Secret Ingredient: For an even more intense flavor, you can add a splash of coffee to the whipped cream.
- Serving: The cake can be served plain, but it's also delicious accompanied by a scoop of vanilla ice cream or a flavored coffee.
- Storage: Keep the cake in the refrigerator, covered, to maintain its freshness.

Nutritional Benefits

This cake, although delicious, contains a significant amount of calories from sugar and fats due to the chocolate and butter. However, the eggs and milk provide a source of protein and calcium, and dark cocoa is rich in antioxidants. Enjoy in moderation!

Frequently Asked Questions

1. Can you replace the butter in the glaze? Yes, you can use margarine or coconut oil, but the taste will vary.
2. Is it possible to make the cake gluten-free? Use gluten-free flour instead of regular flour and ensure that the other ingredients are labeled gluten-free.
3. How can I improve the appearance of the cake? Use a long-bladed knife for cutting and ensure that each layer is evenly applied.

So now you have all the information you need to prepare this Kinder-Pingui cake a la Patty! Whether you make it for a birthday, a celebration, or simply to treat yourself, savor every bite and enjoy your time in the kitchen!

 Ingredients: For the base: 10 eggs; 200 g sugar; 2 packets vanilla sugar; 5 full tablespoons of semolina/fine white breadcrumbs (I used breadcrumbs); 5 full tablespoons of flour; 5 full tablespoons of unsweetened cocoa; 5 tablespoons honey; 1/2 packet baking powder; a pinch of salt; 50 ml milk; 270 ml oil; for the cream: 700 ml liquid cream; 2 packets cream stabilizer; 3 tablespoons condensed milk; 2 tablespoons honey; 1/2 tablespoon vanilla essence; Glaze 1 (to be placed over the cream): 120 g dark chocolate; 70 g butter; 1 tablespoon water; 2 tablespoons oil; Glaze 2 (for finishing the cake): 220 g dark chocolate; 100 g butter; 3 tablespoons oil; 1 tablespoon water; 1 tablespoon powdered sugar.

 Tags:  kinder pingui cake