Kinder Pingui

Kinder Pingui cake with customized flavor: a fluffy and creamy delight, perfect for any occasion

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

Who hasn't heard of the famous Kinder Pingui cake? This delicacy has won the hearts of many dessert lovers, but today I will present you with a customized version, with a unique flavor. Even though I have never tasted the original, I decided to put my stamp on this recipe and bring a touch of my style. The result? A fluffy, delicious cake that is very easy to prepare!

Short history
The Kinder Pingui cake is inspired by the famous chocolate bars filled with cream, very popular among both adults and children. This recipe has been reinterpreted by many cooking enthusiasts, each adding their personal touch to create a dessert that combines textures and flavors. I invite you to join this tradition and bring your own contribution!

Ingredients
For the base:
- 5 eggs
- 100 grams of flour
- 100 grams of sugar
- 1 ½ tablespoons of semolina
- 2 tablespoons of honey
- 4 teaspoons of cocoa
- 2 packets of vanilla sugar
- 100 ml of oil
- 100 ml of milk

For the cream:
- 400 ml of liquid cream + 2 packets of cream stabilizer
- 150 ml of condensed milk
- 2 tablespoons of honey
- Cherry essence (or vanilla, according to preference)

For the glaze:
- 100 grams of chocolate (40% cocoa)
- 50 grams of butter
- 1 tablespoon of oil

For the topping:
- 3 tablespoons of peanut butter
- 4 tablespoons of berry syrup

Preparation technique

Step 1: Preparing the base
1. Separate the eggs: Start by separating the egg whites from the yolks. This step is essential for getting a fluffy base.
2. Beating the yolks: In a bowl, beat the yolks well with the sugar until it dissolves completely. This will give your base a fine and airy texture.
3. Adding ingredients: Gradually add the flour, semolina, baking powder mixed with vinegar, milk, oil, honey, and cocoa. Mix until you get a homogeneous composition.
4. Whipping the egg whites: In another bowl, whip the egg whites until foamy. Here’s a trick: make sure your bowl is clean and dry to achieve the best foam.
5. Incorporating the egg whites: Gently fold the whipped egg whites into the cocoa mixture using a spatula. This step will ensure an airy texture.
6. Baking: Divide the mixture into two equal parts and pour them into trays lined with baking paper. Bake at medium heat (180°C) for 10-15 minutes. Check with a toothpick if the base is baked before removing it from the oven.

Step 2: Preparing the cream
1. Whip the cream: In a bowl, whip the cream together with the cream stabilizer until it becomes firm.
2. Add honey and essence: Incorporate the honey and cherry essence, mixing well. You can adjust the flavor according to your preferences.
3. Incorporate the condensed milk: Add the condensed milk and mix well with a blender to obtain a homogeneous and thick cream.

Step 3: Preparing the glaze
1. Melting the ingredients: In a bain-marie, place the chopped chocolate, butter, and oil. Stir until all ingredients are completely combined.

Step 4: Preparing the topping
1. Melting the peanut butter: In a bain-marie, melt the peanut butter together with the berry syrup, stirring until it becomes a uniform mixture.

Assembling the cake
1. First layer: Place the first layer of the base in a flat dish.
2. Add the cream: Spread half of the cherry cream over the base.
3. The topping: Add the peanut butter topping, then place the tray in the fridge for 5 minutes to slightly firm up the cream.
4. Finalizing: Add the remaining cream, place the second layer of the base, and pour the warm chocolate glaze on top.
5. Cooling: Leave the cake in the fridge for 3 hours before cutting, to allow the flavors to blend and achieve a perfect texture.

Serving and variations
The Kinder Pingui cake is delicious served cold, alongside a cup of coffee or a fragrant tea. You can also decorate it with additional whipped cream and fresh fruit for a more attractive appearance. If you want to try other flavors, you can replace the cherry essence with orange or almond essence for a different experience.

Nutritional benefits
This cake offers a balanced combination of carbohydrates from flour and sugar, proteins from eggs, and healthy fats from peanut butter. However, consumption should be moderate, considering the sugar and calorie content.

Frequently asked questions
- What can I use instead of condensed milk?
You can use a coconut milk variant for a tropical note or a mixture of cream with sugar.

- How can I make the cake less sweet?
Reduce the amount of sugar in the base and use unsweetened whipped cream.

- Can I freeze the cake?
Yes, the cake can be frozen, but it is recommended to let it sit at room temperature to defrost slowly.

Conclusion
This customized Kinder Pingui cake is not only a treat for the taste buds but also an excellent way to express your creativity in the kitchen. I encourage you to try this recipe, play with flavors, and adapt it to your taste. Enjoy!

 Ingredients: For the base: 5 eggs, 100g flour, 100g sugar, 1 1/2 tablespoons semolina, 2 tablespoons honey, 4 teaspoons cocoa, 2 packets vanilla sugar, 100ml oil, 100ml milk. For the cream: 400ml liquid cream + 2 packets cream stabilizer, 150ml condensed milk, 2 tablespoons honey, cherry essence. For the glaze: 100g chocolate 40% cocoa, 50g butter, 1 tablespoon oil. For the topping: 3 tablespoons peanut butter, 4 tablespoons berry topping - This is entirely my signature.

 Tags:  kinder pingui