Soft Kinder Penguin Cake

Soft Kinder Penguin Cake – An Unforgettable Delight

If you are looking for a dessert that will win you over from the very first bite, this Soft Kinder Penguin Cake is the perfect choice! With a soft chocolate base, filled with delicious whipped cream and fresh fruits, this cake not only looks spectacular but is also incredibly tasty. Whether you make it for a birthday, a party, or simply to treat yourself, this cake will bring smiles to the faces of your loved ones.

Before we dive in, let's take a moment to explore the story of this dessert. Inspired by the famous Kinder Penguin cake, this cake was created to bring the same delicious flavors but in a more sophisticated and impressive form. So, get ready to become a true culinary artist!

Preparation time: 1 hour (plus cooling time)
Baking time: 1 hour
Total: Approximately 2 hours
Number of servings: 12-14

Ingredients

For the Soft Chocolate Base:
- 300 g dark chocolate
- 500 g margarine
- 900 ml milk
- 5 small bottles of rum (2 ml each)
- 400 g flour 000
- 200 g cocoa
- 2 packets of baking powder
- 7 large eggs
- 475 g sugar
- A pinch of salt

For the Whipped Cream:
- 500 ml Hulala cream
- 2 packets of gelatin sheets
- 200 g sugar
- 2 or 3 small bottles of rum flavoring (2 ml each)

For Decoration:
- Cherries, raspberries, strawberries, or berries (of your choice)

For the Modeling Chocolate:
- 1.2 kg white chocolate
- 6 tablespoons honey
- 6 tablespoons water
- 3 packets of gelatin sheets
- Powdered sugar with starch, as needed (approximately 1 kg)
- Food coloring: green, yellow, purple from blue and red for butterflies

Step by Step

Step 1: Prepare the Base
1. Start by preparing the chocolate base. In a double boiler, melt the margarine, dark chocolate, milk, and rum flavoring. Stir until everything is homogeneous. Let it cool for 5 minutes.
2. In a large bowl, beat the whole eggs with a pinch of salt until they double in volume. Gradually add the sugar, mixing continuously until you achieve a shiny foam.
3. Sift the flour, cocoa, and baking powder, then incorporate them into the egg mixture. Gently mix with a wooden spoon.
4. Dilute the cooled chocolate mixture into the egg mixture, stirring until homogeneous.
5. Grease a rectangular cake pan with margarine and line it with parchment paper. Pour in the mixture and bake at 170 degrees Celsius for about 1 hour. Check with a toothpick – if it comes out clean, the base is ready.
6. Let the base cool in the pan.

Step 2: Prepare the Whipped Cream
1. In a bowl, whip the cold cream from the fridge until it forms stiff peaks.
2. Soak the gelatin sheets in cold water for 10 minutes. Once they have bloated, squeeze out the water and dissolve them in a double boiler with a little water and 200 g of sugar, stirring until it becomes syrupy.
3. Add the dissolved gelatin to the whipped cream, gently mixing from the bottom up. Add the rum flavoring and let the mixture thicken, possibly in the fridge for a few minutes.

Step 3: Assemble the Cake
1. Cut the base in half using a piece of thread, ensuring you get two equal halves.
2. Fill one half of the base with the whipped cream and arrange the fruits on top.
3. Place the other half of the base on top and wrap the cake with cardboard and foil to maintain its shape.
4. Leave the cake in the fridge to set.

Step 4: Prepare the Modeling Chocolate
1. In a double boiler, melt the white chocolate with honey and water, stirring well.
2. Soak the gelatin sheets in cold water, squeeze them, and dissolve them in a little water over low heat. Add the dissolved gelatin to the chocolate mixture, stirring well.
3. Let the mixture cool, then cover with plastic wrap and refrigerate for an hour.
4. Once cooled, knead the chocolate with powdered sugar until it becomes a moldable mass. Divide into portions and color each portion with food coloring.

Step 5: Decorate the Cake
1. Roll out the green modeling chocolate and cover the cake with an even layer.
2. Shape butterflies and flowers from the colored chocolate and let them set at room temperature.
3. Decorate the cake with butterflies and flowers, sticking them on with a little water.

Serving Suggestions
This Soft Kinder Penguin Cake is perfect alongside a cup of aromatic coffee or a fruit tea. It also pairs wonderfully with a glass of fresh fruit juice or a sparkling drink for festive moments.

Practical Tips
- If you want to impress your guests, you can add a chocolate glaze on top of the cake for an even more decadent look.
- You can double the amount of ingredients to make an even larger cake, ideal for special occasions.
- Instead of rum flavoring, you can experiment with other flavors, such as vanilla or almond, to customize the cake to your taste.

Frequently Asked Questions
1. Can I use milk chocolate instead of dark chocolate?
Yes, but the cake will have a sweeter flavor.
2. How can I keep the cake fresh?
You can keep it in the fridge, covered with plastic wrap, to prevent it from drying out.
3. What fruits can I use for the filling?
You can use any berries or your favorites, such as peaches or bananas.

Nutritional Benefits
The cake contains antioxidant-rich ingredients from chocolate, protein from eggs, as well as vitamins from fruits, making it a better choice than other processed desserts. Of course, consumed in moderation, it is a treat that will delight your taste buds.

This Soft Kinder Penguin Cake is not just a dessert; it is a culinary experience that brings joy and good cheer. So put on your pastry sketches, and let’s get cooking! With every slice savored, you will bring closer the moments of happiness spent with loved ones. Enjoy your meal!

 Ingredients: For soft chocolate cake; 300g dark chocolate, 500g margarine, 900ml milk, 5 bottles of rum of 2ml each from Dr Oetker, 400g flour 000, 200g cocoa, 2 packets of baking powder, 7 large eggs, 475g sugar, a pinch of salt. For whipped cream; 500ml whipped cream hulala, 2 packets of gelatin sheets, 200g sugar, 2 or 3 bottles of rum flavor of 2ml each from Dr Oetker. For decoration; pieces of cherries, or raspberries, strawberries, mixed berries (as desired). For modeling chocolate; 1.2kg white chocolate, 6 tablespoons of honey, 6 tablespoons of water, 3 packets of gelatin sheets, powdered sugar with starch, as needed (about 1kg), green, yellow, violet food coloring from blue and red for butterflies.

 Tags:  kinder penguin cake