Kinder Pingui

Kinder Pingui Cake - An Unforgettable Delight

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12-16

The Kinder Pingui Cake is a dessert that has won the hearts of many thanks to its perfect combination of chocolate, cream, and fluffy texture. This recipe is not just a simple cake, but a true culinary feast that can evoke pleasant childhood memories. Whether you prepare it for a special occasion or simply to indulge yourself and your loved ones, each bite will transport you to a world of flavor.

Ingredients

*For the sponge cake:*
- 8 eggs (fresh, at room temperature)
- 150 grams sugar (preferably fine sugar for a finer texture)
- 1 packet vanilla sugar (or vanilla essence)
- 5 tablespoons semolina
- 5 tablespoons flour (sifted to remove lumps)
- 5 tablespoons cocoa (high quality for an intense flavor)
- 5 tablespoons honey (for added moisture and flavor)
- 1.5 packets baking powder
- A pinch of salt (to balance the sweetness)
- 50 ml milk (whole, for a rich taste)
- 150 ml oil (preferably sunflower or peanut oil)

*For the cream:*
- 700 ml whipping cream (with a minimum fat content of 30%)
- 1 packet instant gelatin or 2 packets whipping cream stabilizer
- 2 tablespoons powdered milk
- 2 tablespoons coconut (for a touch of exoticism)
- 2 tablespoons honey (for natural sweetness)
- Vanilla essence (optional, for intense flavor)

*For glaze 1:*
- 120 grams cooking chocolate
- 70 grams butter
- 1 tablespoon water
- 2 tablespoons oil

*For glaze 2:*
- 200 grams bulk chocolate
- 100 grams butter
- 3 tablespoons oil
- 1 tablespoon water
- 1 tablespoon powdered sugar

Preparation

Step 1: Preparing the sponge cake

1. Start by separating the egg whites from the yolks. It is essential that the egg whites are whipped to a foam to achieve a fluffy sponge cake.
2. In a large bowl, mix the yolks with the sugar and vanilla sugar. Ensure you obtain a fine paste without sugar crystals. This is the perfect moment to enjoy the sweet aroma of vanilla.
3. Gradually add the dry ingredients: sifted flour, baking powder, semolina, and cocoa. Gently mix with a spatula, being careful not to deflate the mixture.
4. Incorporate the milk, oil, and honey, mixing gently until you have a homogeneous mixture.
5. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is crucial for obtaining an airy sponge cake. Carefully fold the egg whites into the yolk mixture using circular motions from top to bottom.
6. Divide the batter in half and pour each half into a large baking tray lined with parchment paper. Bake for about 15 minutes at 180°C. Check if the sponge is baked using a toothpick; if it comes out clean, it’s ready!

Step 2: Preparing the cream

1. In a large bowl, mix the whipping cream with the whipping cream stabilizer, powdered milk, honey, and coconut. Mix until you obtain a thick and firm cream. If you want an even more stable cream, you can add a packet of instant gelatin according to the instructions on the package.
2. Ensure the cream has the perfect consistency to support the layers of cake.

Step 3: Preparing the glazes

1. Glaze 1: In a saucepan, melt the cooking chocolate together with the butter, water, and oil in a bain-marie. Stir constantly until you obtain a homogeneous mixture. Let it cool slightly.
2. Glaze 2: Repeat the same procedure for the bulk chocolate. Add the powdered sugar at the end to obtain a shiny glaze.

Step 4: Assembling the cake

1. Place the first layer of sponge cake on a serving platter. Spread half of the prepared cream, smoothing it with a spatula.
2. Before adding the first glaze, you can refrigerate the cake for 10 minutes to allow the cream to set slightly.
3. Pour glaze 1, smoothing it evenly. Add the remaining cream, followed by the second layer of sponge cake.
4. Cover the cake with glaze 2, ensuring it is evenly distributed.
5. Let the cake refrigerate for at least 2 hours or ideally overnight, for the flavors to meld.

Serving suggestions and variations

This cake pairs perfectly with a fruit tea or a flavored coffee. You can top it with some coconut flakes or toasted nuts for added texture. You can also experiment with different glaze flavors or add fresh fruits between layers for a pleasant contrast.

Nutritional information

Each serving of Kinder Pingui cake contains approximately 250 calories, making it a sweet yet balanced choice when consumed in moderation. It provides a good source of healthy fats from the oil used and protein from the eggs and cream.

Frequently asked questions

- Can I use another type of sweetener? Yes, you can replace sugar with a natural sweetener or stevia, but make sure to follow the usage instructions to achieve a balanced sweetness.
- How can I keep the cake fresh? It is recommended to store it in the refrigerator, covered, to prevent it from drying out. It can be consumed for up to 5 days.
- Can I freeze the cake? Yes, you can freeze the cake, but it’s better to freeze it before adding the glaze.

This Kinder Pingui cake recipe is not just a delicious dessert, but also a pleasant cooking experience. It will bring smiles and unforgettable moments with your loved ones. So, put on your chef's attire and start the culinary adventure! Enjoy!