Kinder Pingui cake

Kinder Pingui Cake – A Delight at Home

If you dream of a dessert that combines the rich flavor of chocolate with a fine and velvety cream, the Kinder Pingui cake is the perfect choice. This cake will not only delight your taste buds but also bring a touch of nostalgia, reminding you of childhood when sweet pleasures were an essential part of your days. This recipe is simple but requires a bit of time and patience, so get ready to transform basic ingredients into a delicious masterpiece.

Total preparation time: 2 hours (including cooling time)
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 10-12

Ingredients

For the layers:
- 5 eggs (the whole magic starts with fresh eggs, which provide structure and moisture)
- ½ cup sugar (about 100g, for a balanced sweetness)
- 100 ml oil (preferably sunflower or canola oil, for a neutral flavor)
- 3-4 tablespoons honey (for added moisture and natural flavor)
- 50 ml milk (preferably whole milk for a richer taste)
- 50 g semolina (to add a pleasant texture to the layers)
- 50 g flour (for structure)
- 40 g cocoa (unsweetened, for an intense chocolate flavor)
- ¼ packet baking powder (to make the layers fluffy)
- 1 packet vanilla sugar (optional, but recommended for a more aromatic taste)

For the cream:
- 440 g liquid cream (with a fat content of at least 30% for an airy texture)
- 3 tablespoons condensed milk (for a sweet and creamy taste)
- 2 packets vanilla sugar (for flavor)
- 1 teaspoon honey (again, for added sweetness)
- 1 packet gelatin (to provide stability to the cream)

For the glaze:
- 200 g cooking chocolate (preferably with at least 50% cocoa content)
- 40 ml liquid cream (to melt the chocolate)
- 150 g chocolate (to coat the cake)
- 40 ml liquid cream (for the glaze)

Instructions

Step 1: Preparing the layers
1. Start by separating the egg whites from the yolks. This is an essential step to achieve fluffy layers. The egg whites will be whipped into a foam, while the yolks will add richness.
2. Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar, continuing to beat until you achieve a firm meringue.
3. In a separate bowl, combine the yolks, oil, honey, milk, and cocoa. Mix well until smooth.
4. In another dish, mix the flour, semolina, and baking powder. Gradually incorporate the flour mixture into the yolk mixture, gently folding with a spatula to maintain the air in the meringue.
5. Divide the mixture into two equal parts and pour each part into baking trays lined with parchment paper. Bake the layers in a preheated oven at 180°C for about 15 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.

Step 2: Preparing the cream
1. Whip the liquid cream with the vanilla sugar until it becomes firm. It is important not to overwhip, otherwise it will turn into butter.
2. Add the honey and condensed milk to the cream, gently mixing. This will create a fine and aromatic cream.
3. Prepare the gelatin according to the package instructions, then add it to the whipped cream, mixing quickly to avoid lumps.

Step 3: Assembling the cake
1. Place the first layer on a platter and surround it with the ring from the cake mold. Pour half of the cream over the layer, leveling it evenly.
2. Leave the cake in the refrigerator for 1-2 hours to allow the cream to set.
3. Meanwhile, prepare the glaze: melt 200 g of chocolate with 40 ml of liquid cream in a bain-marie or in the microwave (in 20-second intervals, stirring in between).
4. Once the cream is set, pour the melted chocolate over the cream, then add the remaining cream and cover with the second layer.
5. Coat the cake in the remaining chocolate and refrigerate, ideally overnight, to allow it to set well.

Serving and variations
To add a touch of elegance, you can decorate the cake with chocolate flakes or fresh fruits, such as strawberries or raspberries. You can also experiment with different chocolate flavors, choosing white chocolate or dark chocolate, depending on your preferences.

Helpful tips
- Make sure all ingredients are at room temperature for better emulsification.
- Buy quality ingredients, especially chocolate and cream, as they will make a difference in taste.
- If desired, you can replace sugar with healthier alternatives, such as honey or maple syrup.

Nutritional information
This cake is a delicacy, so it’s best to consume it in moderation. A serving has approximately 350-400 calories, depending on the ingredients used. Remember that cream and chocolate provide a good source of fats, but also antioxidants, thanks to cocoa.

Frequently asked questions
1. Can I use another type of oil? Yes, olive or coconut oil can be a good choice, but make sure to choose an oil with a neutral flavor.
2. What can I do if I don’t have gelatin? You can replace gelatin with an alternative thickening agent, such as agar-agar.
3. How can I store the cake? Keep it in the refrigerator in an airtight container to stay fresh for a few days.

This Kinder Pingui cake is perfect for any special occasion or simply to treat yourself after a long day. With each slice, you’ll bring a smile to the faces of your loved ones, and the taste will linger in memory long after it has been enjoyed. So step forward and prepare this sweet wonder that will impress everyone!