Kinder Pingui
Kinder Pingui Cake - A Delicacy That Will Sweeten Your Days
When it comes to cakes, few recipes manage to capture attention and delight the taste buds like the Kinder Pingui Cake. This delicious cake has quickly become a favorite for many, not just because of its attractive appearance, but also due to its unmatched taste. In this recipe, I will show you step by step how to prepare this wonderful cake, providing you with useful tips and details about the ingredients used.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 16
Brief History
The Kinder Pingui Cake became popular due to its perfect combination of chocolate, milk, and cream, paying homage to traditional desserts. It is inspired by a well-known pastry product but adapted to be easily made at home. This dessert is ideal for any occasion, from birthdays to gatherings with friends or simply to indulge after a long day.
Ingredients
For the base:
- 10 eggs
- 200 grams of sugar
- 2 packets of vanilla sugar
- 5 full tablespoons of semolina
- 5 full tablespoons of flour
- 5 full tablespoons of bitter cocoa
- 5 tablespoons of honey (acacia)
- 1.5 packets of baking powder
- 1 pinch of salt
- 50 ml of milk
- 270 ml of oil
For glaze 1 (over the cream):
- 120 grams of cooking chocolate
- 70 grams of butter
- 1 tablespoon of water
- 2 tablespoons of oil
For glaze 2 (for finishing the cake):
- 220 grams of cooking chocolate
- 100 grams of butter
- 3 tablespoons of oil
- 1 tablespoon of water
- 1 tablespoon of powdered sugar
For the cream:
- 700 ml of whipped cream
- 10 g of gelatin or 2 packets of whipped cream stabilizer
- 3 tablespoons of milk
- 2 tablespoons of honey
- 1 tablespoon of vanilla essence
Step by Step
1. Preparing the Base:
- Start by separating the egg whites from the yolks. Whip the egg whites with a pinch of salt until stiff peaks form.
- In another bowl, mix the yolks with the sugar and vanilla sugar until creamy. Add the honey dissolved in warm milk and the oil, mixing well.
- Incorporate the semolina, flour, cocoa, and baking powder, mixing gently to avoid lumps.
- Fold in the whipped egg whites using a wooden spatula or whisk, from the bottom up, to preserve the air in the mixture.
2. Baking the Base:
- Divide the mixture between two baking trays (preferably 20x30 cm) or use one smaller tray for taller layers. If using a larger tray, the base will be thinner, so watch the baking time.
- Preheat the oven to 165°C (fan) or 175°C (regular) and bake the bases for 12-13 minutes. Check with a toothpick if they are done. Let them cool without removing the baking paper.
3. Preparing Glaze 1:
- In a double boiler, melt the cooking chocolate with the butter, water, and oil. Mix well until smooth. Let it cool slightly.
4. Preparing the Creams:
- Whip the cream until firm. In another bowl, hydrate the gelatin in cold water for 10 minutes. Then, heat 3 tablespoons of milk and dissolve the gelatin in it.
- Add the dissolved gelatin to the whipped cream, along with the honey and vanilla essence. Mix until it becomes a smooth cream.
5. Assembling the Cake:
- Place one base on a platter, spread half of the cream, and refrigerate for 10-15 minutes.
- Pour glaze 1 over the cream and let it set slightly.
- Add the other half of the cream, leveling it well. Place the second base on top, pressing gently.
- Remove the baking paper and pour glaze 2 over, leveling it with a wet knife. Let the cake sit at room temperature for a few minutes, then refrigerate.
6. Serving:
- The Kinder Pingui Cake can be served after a few hours, but it is best to leave it overnight to set well. When cutting, I recommend passing the knife blade through a flame for perfect slices.
Practical Tips
- Ingredients: Choose quality ingredients, especially chocolate, for an exceptional taste. The cooking chocolate should have a high cocoa content for an intense flavor.
- Gluten-free version: You can replace the flour with gluten-free flour, but ensure that all other ingredients are also gluten-free.
- Variations: You can add nuts, hazelnuts, or candied fruits to the cream for an interesting texture.
- Dividing the cake: If you want to keep the cake longer, cut it into smaller portions and store it in the freezer. You can defrost it a few hours before serving.
Calories and Nutritional Benefits
This cake has about 350 calories per serving, but it also offers a range of nutritional benefits due to its ingredients. Eggs are an excellent source of protein, while whipped cream provides calcium and vitamins. Bitter cocoa contains antioxidants, which help improve heart health.
Frequently Asked Questions
- Can I use another type of sweetener? Yes, you can opt for natural sweeteners like maple syrup or stevia, but adjust the quantities according to the desired sweetness.
- How long can the cake be stored? The cake can be kept in the fridge for up to 5 days, but it is recommended to consume it within 2-3 days to enjoy its freshness.
- Can it be frozen? Yes, the cake can be frozen, but it is advisable to cut it into individual portions before placing it in the freezer.
Serving Suggestions
This cake is perfect alongside a cup of freshly brewed coffee or aromatic tea. You can serve it with a dollop of whipped cream or fresh fruits for a pleasant contrast of textures and flavors.
I wish you great success in preparing this Kinder Pingui cake! I’m sure it will quickly become one of your favorite recipes. Don’t forget to share your success with loved ones and enjoy every delicious moment!
Ingredients: Ingredients for the base: 10 eggs, 200 grams of sugar, 2 packets of vanilla sugar, 5 tablespoons of semolina, 5 tablespoons of flour, 5 tablespoons of unsweetened cocoa powder, 5 tablespoons of honey (acacia), 1.5 packets of baking powder, a pinch of salt, 50 ml of milk, 270 ml of oil. Glaze 1 (over the cream): 120 grams of cooking chocolate, 70 grams of butter, 1 tablespoon of water, 2 tablespoons of oil. Glaze 2 (for finishing the cake): 220 grams of cooking chocolate, 100 grams of butter, 3 tablespoons of oil, 1 tablespoon of water, 1 tablespoon of powdered sugar. Cream: 700 ml of whipped cream, 10 g of gelatin or 2 packets of whipped cream stabilizer, 3 tablespoons of milk, 2 tablespoons of honey, 1 tablespoon of vanilla essence.
