Kinder Pingui Cake
Kinder Pingui Cake I have made this cake several times for children's birthdays, as well as for family gatherings. It's the kind of dessert that looks good on the table and, although it requires a bit of organization, the steps are not complicated. The layers are soft, the cream is light, and the layers of glaze provide exactly the contrast we know from the store-bought Kinder Pingui cake. Quick Info Total time: about 3 hours (including cooling) Effective preparation time: 60 minutes Baking time: 2 x 15 minutes for layers Servings: 12-14 slices Difficulty: medium Recipe type: homemade cake for children or events Ingredients For the base: 5 eggs 100 g sugar 50 ml milk 140 ml oil 50 g semolina 40 g cocoa 70 g flour 2 tablespoons honey 1 teaspoon baking powder 1 packet vanilla sugar For the cream: 400 ml whipped cream 2 tablespoons sugar 2 tablespoons condensed milk 5 g gelatin vanilla essence Glaze 1: 60 g dark chocolate 35 g butter 1 tablespoon oil 1 teaspoon water Glaze 2: 150 g dark chocolate 75 g butter 75 ml whipped cream Preparation Method 1. Prepare the base Separate the eggs. Mix the yolks with the sugar and vanilla sugar until they lighten in color and double in volume. In a separate bowl, mix the flour, baking powder, cocoa, and ground semolina. Incorporate the dry ingredients into the yolk mixture. Then pour in the milk, oil, and honey, mixing until the composition becomes homogeneous. Beat the egg whites with a pinch of salt until you get a firm foam. Gently fold them into the above batter using wide movements. Divide the resulting mixture into two equal parts. Bake each layer separately in a baking tray lined with parchment paper at 180°C (medium heat) for about 15 minutes per layer. Do not remove the layers from the paper immediately; let them cool in the tray. 2. Prepare the cream Hydrate the gelatin in 3 tablespoons of cold water for 5 minutes. Whip the cream until firm. Add the sugar and mix a little more. The hydrated gelatin is dissolved over low heat without boiling. Mix the condensed milk and vanilla essence into the dissolved gelatin. Gradually pour this mixture over the whipped cream and gently incorporate it. If desired, you can add a few drops of rum essence. 3. Glaze 1 Melt the chocolate, butter, oil, and water over a double boiler or in the microwave. Stir until it becomes a shiny cream. 4. Assemble the first part Place the first layer of the base on a platter and put a cake ring around it. Spread half of the cream over the base and level it. Carefully pour glaze 1 over the cream, trying to cover the entire surface. Place the cake in the freezer for about 5 minutes until the chocolate layer hardens. 5. The second layer of cream and base Remove the cake from the freezer, spread the remaining cream, then place the second layer of the base on top. Refrigerate the cake for 2-3 hours to allow the layers to settle and the cream to firm up a bit. 6. Glaze 2 After cooling in the fridge, prepare the second glaze. Place the chocolate, butter, and whipped cream over low heat. Let everything melt together, stirring continuously. Remove from heat when everything has melted and homogenize. Let the glaze cool slightly (it should be warm, not hot), then pour starting from the center and let it drip towards the edges. Level it gently if needed. Leave the cake in the fridge for a few hours or until the glaze has completely hardened. 7. Decoration Remove the ring and decorate as desired. You can sprinkle chocolate flakes, coconut, or leave it plain. Why I make this recipe often I return to this cake because it is not too sweet, the layers are balanced, and the kids really prefer it. It cuts easily and holds well in the fridge for a few days. Tips and variations Tips Do not let the gelatin boil; otherwise, it will not set properly. The layers cut better after they have completely cooled. For the base, use a rectangular pan with sides of 22-24 cm; adjusting the size will lead to layers that are too thick or too thin. Substitutions You can use milk chocolate, but the taste will be sweeter. If you don't have condensed milk, you can add an extra tablespoon of sugar to the cream, but the texture and taste will not be as dense. Variations You can add a little rum to the cream for a different flavor. Instead of semolina, you can try finely shredded coconut, but it will change the texture. Serving ideas Cut into small portions, it is also suitable for dessert platters at events. It can be served plain or with a discreet topping of fresh fruits (raspberries or strawberries). Frequently Asked Questions 1. What can I do if I don't have condensed milk? You can omit it, but the cream will be less consistent and slightly less flavorful. Compensate with a tablespoon of sugar, but the texture will not be as smooth. 2. Can the cake be made a day in advance? Yes, it is even better because the layers settle and cut more nicely. 3. Can the base be baked in one piece and then cut? I do not recommend this. The layers baked separately have the right texture; if you bake a thick base and cut it, it will come out too dense. 4. Can gelatin in sheet form be used? Yes, but it must be hydrated and melted according to the manufacturer's instructions, then the incorporation procedure is the same. 5. How can I avoid the glaze cracking? Make sure that glaze 1 is completely hardened before spreading the second layer of cream, and glaze 2 should be poured when it is slightly cooled, not hot. Nutritional values Approximately, for one slice (out of 12 slices): calories: 380-420 proteins: 5-6 g fats: 26-28 g carbohydrates: 32-36 g The values depend on the type of chocolate and cream used. The cream with whipped cream and the glaze with butter provide a significant fat content. Storage and reheating The cake can be stored in the fridge, in a box or covered, for up to 4 days. I do not recommend freezing. It is served directly from the fridge; there is no point in reheating it. If you cut it for a platter, use a knife dipped in warm water for clean sections.
Preparation
For the base: The egg yolks are mixed with sugar and vanilla sugar until they double in volume and lighten in color. Separately, flour is mixed with baking powder, cocoa, and semolina, then incorporated into the yolk cream. Milk, oil, and honey are added and mixed until homogeneous. The egg whites are beaten with a pinch of salt, and then gently folded into the mixture. The dough is divided into two equal parts and two layers are baked in a baking tray lined with parchment paper at a moderate heat for about 15 minutes. The layers are left to cool without removing the parchment paper. For the cream: The sour cream is whipped until fluffy, then sugar is added and mixed a bit more. The gelatin is soaked in 3 tablespoons of cold water for 5 minutes. The hydrated gelatin is dissolved over very low heat, taking care not to boil. Gradually, sweetened condensed milk and vanilla essence are added to the gelatin and mixed until homogeneous. The mixture is then poured over the whipped cream and gently mixed until homogeneous. For glaze 1: All ingredients are melted over low heat or in the microwave and mixed until homogeneous. On a platter, one layer of the base is placed, and a ring is mounted around it. Half of the cream is spread over the base and leveled. Glaze 1 is then gently poured over it, and the cake is placed in the freezer for 5 minutes until the glaze sets. The cake is removed from the freezer, the remaining cream is spread, and then covered with the second layer of the base. The cake is then placed in the refrigerator for 2-3 hours. After chilling, the ring is removed. For glaze 2: The ingredients are placed over very low heat and left until melted. It is removed from the heat and mixed well. Let it cool slightly, then pour over the cake starting from the center. Decorate as desired and keep in the refrigerator until the glaze sets. Decorate as preferred. Rum essence can also be added if desired.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
