Kinder Pingui cake

Kinder Pingui Cake - A Homemade Delight

Total preparation time: 2 hours
Baking time: 30 minutes
Number of servings: 12

Who hasn’t dreamed of enjoying a delicious dessert that brings back childhood memories and moments of indulgence? The Kinder Pingui Cake is such a treat, with layers of delicate sheets, fluffy whipped cream, and a decadent chocolate glaze. This recipe perfectly combines the taste of chocolate with vanilla, creating an unforgettable culinary experience. Let’s embark on the adventure of making this delight!

Ingredients

For the two sheets:
- 10 fresh eggs
- 200 g granulated sugar
- 2 packets of vanilla sugar
- 5 full tablespoons of semolina
- 5 full tablespoons of flour
- 5 full tablespoons of cocoa
- 5 tablespoons of honey
- 1 ½ packets of baking powder
- 50 ml milk
- 270 ml oil

Glaze 1:
- 120 g cooking chocolate
- 70 g butter
- 1 tablespoon water
- 2 tablespoons oil

Glaze 2:
- 220 g cooking chocolate
- 100 g butter
- 3 tablespoons oil
- 1 tablespoon water
- 1 packet of vanilla sugar

Cream:
- 1 liter of whipped cream (Milli type)
- 4 cream stabilizers
- 2 tablespoons honey
- ½ Dr Oetker vanilla essence
- 4 tablespoons powdered sugar (optional, depending on preference)

Step by Step

Step 1: Preparing the sheets
1. Start by preheating the oven to 180°C. Prepare two baking trays by lining them with parchment paper and greasing them with a little butter. This will help prevent the sheets from sticking.
2. Separate the egg whites from the yolks. In a large bowl, beat the yolks well with the sugar and vanilla sugar until they double in volume and become a creamy mixture.
3. Gradually add the flour, semolina, cocoa, and baking powder, gently mixing with a spatula or a mixer on low speed until the ingredients are homogeneous.
4. Incorporate the milk, oil, and honey into the flour mixture, gently mixing to avoid losing air from the mixture.
5. In another bowl, beat the egg whites with a pinch of salt until they form a firm foam. Gradually add the beaten egg whites, using gentle movements, to the cocoa mixture.
6. Divide the obtained dough evenly between the two trays and bake for 20-25 minutes or until a toothpick inserted in the middle of a sheet comes out clean. Let the sheets cool in the trays.

Step 2: Preparing the glaze
1. Glaze 1: In a double boiler, add the cooking chocolate, butter, water, and oil. Heat over low heat, stirring constantly until the chocolate is completely melted and the mixture becomes homogeneous. Let the glaze cool.
2. Glaze 2: Repeat the same process to make the second glaze, adding the vanilla sugar at the end. Let it cool.

Step 3: Whipped cream
1. In a cold bowl, whip the cream until fluffy. Add the cream stabilizer, honey, and vanilla essence. Continue mixing until the cream becomes firm and holds well in shape.
2. If you prefer sweeter cream, you can gradually add powdered sugar, tasting constantly to ensure it doesn’t become too sweet.

Step 4: Assembling the cake
1. Place the first cake sheet on a tray. Pour half of the whipped cream and smooth it evenly. Add glaze 1 on top of the cream, leveling it well. Put the cake in the freezer for 10-15 minutes until the glaze hardens.
2. Remove the cake from the freezer and repeat the process with the second half of the whipped cream. Place the second cake sheet, remove the parchment paper, and cover with glaze 2. Put the cake back in the freezer to set.

Step 5: Cutting and serving
1. Once the glaze has set, use a wide-bladed knife dipped in boiling water to cut the cake. This trick will prevent the delicate layers from breaking.
2. Serve the Kinder Pingui cake on plates, perhaps alongside a scoop of vanilla ice cream or with a caramel sauce for extra flavor.

Practical Tips
- Ensure all ingredients are at room temperature for a uniform mixture.
- You can replace the cooking chocolate with dark or milk chocolate, depending on your preferences.
- If you want to add a touch of originality, you can include nuts, hazelnuts, or candied fruits in the whipped cream.

Nutritional Benefits
This cake is rich in protein due to the eggs and whipped cream, while the chocolate provides antioxidants. However, it is worth noting that, being high in sugar and fats, it should be consumed in moderation.

Frequently Asked Questions
1. Can I use other types of whipped cream? Yes, you can use plant-based cream, but the taste and texture may vary.
2. How can I store the cake? It stores well in the fridge, covered, for about 3-4 days. The glaze may become a little softer, but the taste remains delicious.
3. Is this recipe suitable for vegans? No, as it contains eggs and dairy products, but you can look for vegan alternatives for each ingredient.

Serving Suggestions
The Kinder Pingui cake pairs wonderfully with fruit tea, aromatic coffee, or a banana smoothie. You can also add fresh fruits, such as strawberries or raspberries, for a pleasant contrast of textures and flavors.

We hope this recipe inspires you to create a delicious dessert, perfect for enjoying with loved ones. Enjoy your meal!

 Ingredients: For the 2 sheets: 10 eggs, 200 g sugar, 2 packets vanilla sugar, 5 tablespoons semolina, 5 tablespoons flour, 5 tablespoons cocoa, 5 tablespoons honey, 1 and 1/2 baking powder, 50 ml milk, 270 ml oil. Glaze 1: 120 g cooking chocolate, 70 g butter, 1 tablespoon water, 2 tablespoons oil. Glaze 2: 220 g cooking chocolate, 100 g butter, 3 tablespoons oil, 1 tablespoon water, 1 vanilla sugar. Cream: 1 l Milli whipped cream, 4 whipped cream stabilizers, 2 tablespoons honey, 1/2 vanilla essence Dr. Oetker, 4 tablespoons powdered sugar - if the cream is not sweet enough.