Baby penguin

Delicious Kinder Pinguin Recipe

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

We present to you a delightful recipe for Kinder Pinguin, a dessert that will turn any meal into a celebration! This cake with a soft cocoa base, filled with a fluffy whipped cream, and covered with a chocolate glaze, will bring joy and nostalgia in every bite. Whether you prepare it for a birthday, a party, or simply to treat yourself, this quick and easy dessert is perfect for any occasion.

Brief History

The origins of the Kinder Pinguin dessert are linked to the tradition of creamy and delicious sweets, which have gained popularity worldwide. The combination of chocolate and whipped cream has become a universal favorite, associated with moments of joy and indulgence. The recipe we propose today reinterprets this classic combination, offering you a spectacular result.

Ingredients

For the base:
- 6 eggs
- 6 tablespoons flour
- 4 tablespoons cocoa
- 6 tablespoons sugar
- 4 tablespoons oil
- 4 tablespoons water
- 10 g baking powder

For the cream:
- 600 ml liquid cream
- 1 tablespoon honey

For the glaze:
- 400 g chocolate
- 200 g Rama Maestro margarine
- 4 tablespoons milk

Step by Step

Step 1: Preparing the base

1. Prepare the ingredients: Make sure all ingredients are at room temperature to achieve an even and fluffy base.
2. Beat the yolks: In a large bowl, add the 6 yolks and sugar. Use a mixer to beat them at medium speed until they become a light-colored, fluffy cream.
3. Add oil and water: Incorporate the 4 tablespoons of oil and 4 tablespoons of water into the yolk mixture, continuing to mix.
4. Sift the dry ingredients: In another bowl, sift the flour, cocoa, and baking powder. This step is important to avoid lumps in the mixture.
5. Combine the ingredients: Add the dry ingredient mixture to the bowl with the yolks and gently mix with a spatula or with the mixer on low speed until well combined.
6. Beat the egg whites: In another clean bowl, beat the 6 egg whites until stiff peaks form. This step will give volume to the base.
7. Incorporate the egg whites: Add the beaten egg whites to the base mixture, carefully folding in from top to bottom to avoid losing air from the egg whites.
8. Bake the base: Pour the mixture into a baking pan lined with parchment paper and level the surface. Place the pan in a preheated oven at 180°C for 25-30 minutes, or until it passes the toothpick test. Let it cool completely.

Step 2: Preparing the cream

1. Whip the cream: In a large bowl, add the 600 ml of liquid cream and honey. Use a mixer to whip the cream until it becomes very stiff and forms peaks.
2. Fill the base: Cut the cooled base in half widthwise. Place the first part on a plate and spread an even layer of whipped cream on this base.

Step 3: Glaze 1

1. Prepare the first glaze: In a bowl, melt 200 g of chocolate together with 100 g of Rama Maestro margarine. You can do this using the bain-marie method or in the microwave, being careful not to burn it.
2. Add the glaze: When the mixture has cooled slightly, pour the glaze over the whipped cream layer and spread evenly. Then, place the dessert in the freezer to firm up well.

Step 4: Finishing

1. Prepare the second part of the base: Once the glaze has set, place the second part of the cocoa base over the whipped cream layer.
2. Prepare the second glaze: Melt the remaining 200 g of chocolate together with 100 g of margarine and the 4 tablespoons of milk. Mix well until homogeneous.
3. Finish the dessert: Pour the glaze over the cocoa base and level it. Place the dessert in the refrigerator to set for at least 2 hours.

Step 5: Serving

1. Cut and serve: Use a knife dipped in warm water to slice the dessert into beautiful pieces. Serve it alongside a cup of coffee or tea for a delicious contrast!

Tips and Useful Advice

- For a moister base: You can add a splash of vanilla extract to the base mixture for extra flavor.
- Variations: You can try replacing margarine with butter for a richer taste. Also, add a little coffee to the glaze for a mocha effect.
- Storing the dessert: Kinder Pinguin keeps excellently in the refrigerator, covered with plastic wrap, and can be consumed for up to 3 days.

Nutritional Benefits

This dessert, while delicious, also contains ingredients that offer benefits. The cream is a good source of calcium, and cocoa contains antioxidants that can have positive effects on cardiovascular health. However, moderation is key, given the sugar content.

Frequently Asked Questions

- Can I use plant-based cream? Yes, you can use plant-based cream for a lactose-free version of this dessert.
- What other desserts can I make with the leftover ingredients? You can use the leftover egg whites to make meringues or a chocolate mousse.

Conclusion

Now that you have all the necessary information, you are ready to start cooking! Kinder Pinguin is a dessert that brings smiles and will make you feel like a true pastry master. Don't forget to share the recipe with your loved ones and enjoy the moments spent together! Enjoy!

 Ingredients: Base: 6 eggs, 6 tablespoons flour, 4 tablespoons cocoa, 6 tablespoons sugar, 4 tablespoons oil, 4 tablespoons water, 10 g baking powder. Cream: 600 ml liquid cream, 1 tablespoon honey. Glaze: 400 g chocolate, 200 g Rama Maestro margarine, 4 tablespoons milk.

 Tags:  children chocolate whipped cream