Kinder cake

The preparation of the layers for this delicious cake starts with separating the egg yolks. In a bowl, we add the yolks and mix them well with the granulated sugar and vanilla sugar, being careful to mix until the sugar is completely dissolved. This step is essential as it will contribute to achieving a fine and airy texture for the layer. In another bowl, we sift the dry ingredients: flour, cocoa, semolina, and baking powder. These will be combined with the yolk mixture, mixing gently to avoid lumps. We then add the honey and oil, continuing to mix until all the ingredients are completely homogenized and the oil is no longer visible in the mixture.

In a separate bowl, we put the egg whites with a pinch of salt and whip them until we obtain a consistent foam that holds on the mixer blades. This foam will give the layers a fluffy and airy texture. Over this foam, we add the previously prepared cocoa mixture, mixing with a spatula using slow up-and-down movements. The goal is to incorporate the egg whites into the cocoa mixture without losing air, which will ensure a light and fluffy cake. We divide the obtained mixture into two equal parts and pour them into a pan that has been greased with oil and lined with baking paper. The layers bake in the preheated oven for about 15-20 minutes, or until they pass the toothpick test. After baking, we let the layers cool in the pan, without removing the baking paper, to avoid breaking them.

For the first glaze, we melt the chocolate in a bain-marie, adding the butter, water, and oil. We mix well until all the ingredients are completely homogenized. Meanwhile, we prepare the cream by whipping the liquid cream with the stabilizer for cream and honey until we obtain a thick and creamy mixture. Then, we add the condensed milk and continue to whip to ensure that all the ingredients integrate perfectly. The cream obtained will be put in the fridge to set slightly before assembling the cake.

The second glaze is prepared in the same way as the first. Assembling the cake starts with spreading a generous layer of whipped cream on the first layer, which we smooth carefully. We then apply the first glaze, leaving the cake in the fridge for 10 minutes to set. After the glaze has set, we add another layer of whipped cream, and on top, we place the second layer, with the baking paper facing up, pressing it gently. We remove the baking paper, pour the second glaze over the surface of the layer, and level it well. The cake is left in the fridge again for 10 minutes to set completely. The result is a fluffy, delicious, and attractive cake that will delight any dessert lover. Enjoy!