Kinder Penguin Cake

Kinder Penguin Cake - A Delicacy with a Story

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

Who hasn’t dreamed of a cake that brings back childhood memories? The Kinder Penguin Cake is a perfect choice, combining a soft and moist base with a velvety cream and delicious glazes. This recipe, inspired by culinary magazines, will completely transform your festive meals or simply a weekend afternoon into an unforgettable feast.

Your basic ingredients:

For the base:
- 10 eggs
- 200 g brown sugar
- 2 packets of vanilla sugar
- 5 tablespoons of flour
- 5 tablespoons of cocoa
- 5 tablespoons of breadcrumbs
- 5 tablespoons of honey
- ½ packet of baking powder
- 50 ml milk
- 270 ml oil
- 1 pinch of salt

For the cream:
- 700 ml whipped cream
- 1 packet of gelatin
- 3 tablespoons of milk
- 2 tablespoons of honey
- 1 vanilla essence

For the first glaze:
- 240 g milk chocolate
- 140 g butter
- 2 tablespoons water
- 2 tablespoons oil

For the second glaze:
- 220 g chocolate (30 g dark chocolate, 30 g white chocolate, 160 g milk chocolate)
- 100 g butter
- 1 tablespoon water
- 1 tablespoon powdered sugar
- 1 tablespoon oil

Step by step preparation:

1. Preparing the cream:
Start by whipping the cream until it thickens. It’s essential to use well-chilled cream to achieve an airy texture. Once the cream is whipped, add the honey, milk, vanilla essence, and gelatin prepared according to the package instructions. Continue to mix until everything is homogeneous. Then, place the cream in the refrigerator to firm up, about 30 minutes.

2. Preparing the base:
In a large bowl, beat the egg yolks with the sugar and vanilla sugar until the mixture becomes light in color and creamy. Add the flour mixed with baking powder, cocoa, and breadcrumbs. Continue to mix and gently integrate the milk, oil, and honey, obtaining a homogeneous batter.

In another bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Carefully fold the egg whites into the yolk mixture, being careful not to lose the air in the mixture.

3. Baking the base:
Preheat the oven to 190°C. Divide the obtained mixture into two baking trays lined with parchment paper. Bake the bases for 25-30 minutes or until they pass the toothpick test. Once baked, let them cool completely.

4. Preparing the first glaze:
Break the milk chocolate into small pieces and place it in a saucepan over low heat along with the butter, water, and oil. Stir constantly until everything melts and becomes homogeneous. This glaze will give your cake a rich and creamy flavor.

5. Assembling the cake:
Place one base on a platter, add ½ of the whipped cream, and pour the first glaze over it. Place the cake in the freezer for 10 minutes to allow the glaze to set. Then, add the remaining cream and carefully place the second base on top, gently pressing down.

6. Preparing the second glaze:
Follow the same procedure as for the first glaze, but this time use the combination of dark, white, and milk chocolate. Finally, pour the glaze over the cake and return it to the freezer for another 10 minutes.

Serving suggestions and variations:
This cake can be served plain, but you can also add a decoration of fresh fruits or a spoonful of caramel sauce for a unique visual and taste effect. Instead of honey, you can experiment with maple syrup or agave for a different note.

Frequently asked questions:

1. How can I make the cake less sweet?
Replace some of the brown sugar with a natural sweetener, such as stevia or erythritol.

2. Can I use another type of whipped cream?
Yes, you can use plant-based whipped cream, but make sure it is of good quality to achieve a similar texture.

3. How long can the cake be stored?
This cake can be stored in the refrigerator for up to a week, but it is best consumed fresh.

Nutritional benefits:
The Kinder Penguin Cake, although an indulgent dessert, can also offer nutritional benefits due to its ingredients, such as cocoa, which is rich in antioxidants, and honey, which adds vitamins and minerals.

In conclusion, the Kinder Penguin Cake is not just a dessert, but a window to the sweet memories of childhood. Whether you prepare it for a special occasion or simply to indulge yourself, each bite will bring a smile to your face. Use this recipe as a base and let your creativity soar! Enjoy!

 Ingredients: for the base: 10 eggs; 200 g brown sugar; 2 packets vanilla sugar; 5 tablespoons flour; 5 tablespoons cocoa; 5 tablespoons breadcrumbs; 5 tablespoons honey; 1/2 packet baking powder; 50 ml milk; 270 ml oil; 1 pinch of salt for the cream: 700 ml whipped cream; 1 packet gelatin; 3 tablespoons milk; 2 tablespoons honey; 1 vanilla essence for the first glaze: 240 g milk chocolate; 140 g butter; 2 tablespoons water; 2 tablespoons oil for the second glaze: 220 g chocolate (30 g dark chocolate; 30 g white chocolate; 160 g milk chocolate); 100 g butter; 1 tablespoon water; 1 tablespoon powdered sugar; 1 tablespoon oil

 Tags:  kinder cake