Kinder Pingui Cake

The Kinder Pingui Dessert – A Homemade Delight

Welcome to the delicious world of desserts! Today, I invite you to discover the recipe for a cake that has captured the hearts of many – the Kinder Pingui cake. This soft and creamy cake perfectly combines a fine base with a fluffy cream and a glossy glaze. It's the ideal dessert for hot summer days but can be enjoyed anytime. Let’s get started!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 12 servings

Necessary Ingredients

*For the base:*
- 4 large eggs (or 5 smaller ones)
- 100 grams of sugar
- 100 grams of flour
- 2 tablespoons of semolina
- 2 tablespoons of honey
- 50 grams of cocoa powder
- 1 packet of vanilla sugar
- 1 packet of baking powder
- 100 ml of oil
- 100 ml of milk
- a pinch of salt

*For the cream:*
- 400 grams of liquid cream
- 1 packet of cream stabilizer
- 150 ml of condensed milk
- 2 tablespoons of honey
- 1 teaspoon of vanilla extract
- 4-5 sheets of gelatin

*For the glaze:*
- 100 grams of milk chocolate
- 50 grams of butter
- 1 tablespoon of oil

Preparing the Base

1. Preparing the mixture: In a bowl, beat the egg yolks with the sugar and vanilla sugar until you have a fluffy cream. This process will incorporate air into the mixture, making the base light and airy. Gradually add the semolina, then sift in the flour along with the baking powder. Continue mixing to avoid lumps.

2. Incorporating the liquid ingredients: Add the milk, oil, and honey, mixing gently to not lose the air in the mixture. Finally, add the sifted cocoa powder and mix until you achieve a homogeneous batter.

3. Whipping the egg whites: In a separate bowl, beat the egg whites with a pinch of salt until you achieve a firm foam. This will add volume to your base. Gently fold the egg whites into the yolk mixture using a spatula, with light up-and-down movements.

4. Baking the layers: Divide the batter into two baking trays (preferably 20x30 cm) lined with baking paper. Bake each layer at 180°C for about 20 minutes or until a toothpick inserted in the center comes out clean. Let the layers cool completely on a wire rack.

Preparing the Cream

5. Whipping the cream: In a cold bowl, whip the liquid cream with the cream stabilizer until it becomes firm. Add the honey and vanilla extract, mixing gently.

6. Preparing the gelatin: Soak the gelatin sheets in cold water for 5 minutes to hydrate them. Then, dissolve them in a bain-marie, stirring constantly to avoid lumps. Let the gelatin cool slightly before incorporating it into the whipped cream.

7. Combining the ingredients: Fold the gelatin into the whipped cream gently. Then, add the condensed milk and mix well until you achieve a smooth cream. Place the cream in the refrigerator to firm up slightly.

Preparing the Glaze

8. Melting the chocolate: In a bowl, melt the milk chocolate together with the butter and oil in a bain-marie, stirring constantly. This technique will prevent the chocolate from burning. Let the glaze cool slightly.

Assembling the Cake

9. The first layer: Place the first layer of the base on a serving plate. Spread a portion of the cream evenly over the base. Pour the first layer of chocolate glaze and refrigerate for a few minutes to set.

10. The cream layer: Add the remaining cream and place the second layer of the base on top. Pour the second glaze and let the cake chill in the refrigerator overnight to set well.

Serving

The Kinder Pingui cake is served cold, cut into squares or rectangles. You can decorate it with chocolate shavings or whipped cream for an even more appetizing look. This cake pairs perfectly with a cup of coffee or a fragrant tea.

Nutritional Information

Each serving contains approximately 300 calories. The Kinder Pingui cake is rich in healthy fats from the butter and cream, while also providing a dose of energy from the sugar and honey. It also contains protein from the eggs and a calcium boost from the condensed milk.

Variations and Suggestions

- Flavor variations: You can experiment with different flavor extracts, such as almond or lemon, to give your cake a distinct note.
- Adding fruits: You can incorporate fresh fruits like strawberries or raspberries into the cream for a fresh touch and a pleasant flavor contrast.
- Nutritional improvements: Replace part of the flour with whole wheat flour to add fiber and additional nutrients.

Frequently Asked Questions

1. Can I use a different type of chocolate for the glaze?
Yes, you can use dark chocolate or white chocolate to vary the flavor. Make sure to adjust the amount of sugar, as white chocolate is sweeter.

2. How can I make the cake less sweet?
Reducing the amount of sugar in the base and cream is an option. You can also use chocolate with a higher cocoa content.

3. Can I replace gelatin with another ingredient?
You can use agar-agar as a vegetarian alternative to gelatin, but you need to follow specific instructions to use it correctly.

The Kinder Pingui cake is more than just a dessert; it’s an experience that brings smiles and joy. I encourage you to try this recipe at home and impress your family and friends with the final result. I can’t wait to hear how it turned out! Cook with love and joy!

 Ingredients: Base: 4 large eggs or 5 smaller ones, 100 grams of flour, 100 grams of sugar, 2 tablespoons of semolina, 2 tablespoons of honey, 50 grams of cocoa, 1 vanilla sugar, 1 packet of baking powder, 100 ml of oil, 100 ml of milk, a pinch of salt. Cream: 400 grams of liquid cream, 1 cream stabilizer, 150 ml of condensed milk, 2 tablespoons of honey, 1 teaspoon of vanilla essence, 4-5 sheets of gelatin. Glaze 1: 100 grams of milk chocolate, 50 grams of butter, 1 tablespoon of oil. Glaze 2 is the same as the first. This last glaze is placed on top.

 Tags:  whipped cream honey cocoa