Kinder Pingui Cake

Kinder Pingui Cake – An Irresistible Delight

If you are looking for a dessert that perfectly combines chocolate with a fluffy cream, the Kinder Pingui cake is the ideal choice. This recipe will not only impress anyone who tastes it but also those who have never heard of it before! With delicious layers of cocoa, whipped cream, and chocolate glaze, each bite will be a true indulgence. Let’s start the culinary journey!

Preparation time: 40 minutes
Baking time: 30 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Ingredients

For the 2 layers:
- 10 eggs (fresh, at room temperature)
- 200 g sugar (preferably fine sugar for better texture)
- 2 packets of vanilla sugar (to enhance the flavor)
- 5 tablespoons of semolina
- 5 tablespoons of flour
- 5 tablespoons of cocoa (use high-quality cocoa for an intense taste)
- 5 tablespoons of honey (optional, for a hint of natural sweetness)
- 1½ packets of baking powder
- A pinch of salt (helps stabilize the egg whites)
- 50 ml milk (preferably whole for a creamy taste)
- 270 ml oil (sunflower oil is a good choice)

For Glaze 1:
- 120 g cooking chocolate (dark or milk chocolate, as preferred)
- 70 g butter
- 1 tablespoon of water
- 2 tablespoons of oil

For Glaze 2:
- 220 g cooking chocolate
- 100 g butter
- 3 tablespoons of oil
- 1 tablespoon of water
- 1 packet of vanilla sugar

For Cream:
- 1 l whipped cream (use natural whipped cream for optimal results)
- 4 packets of whipped cream stabilizer
- 2 tablespoons of honey (for a sweeter taste and delicious aroma)
- ½ teaspoon of Dr. Oetker vanilla essence
- 4 tablespoons of powdered sugar (adjustable according to sweetness preferences)

Preparation

Step 1: Preparing the cake layers
1. Start by separating the egg whites from the yolks. It is essential to ensure that the bowls are completely clean, without any trace of fat, to achieve perfectly whipped egg whites.
2. In a large bowl, beat the yolks with the sugar and vanilla sugar until the mixture doubles in volume and turns a light yellow. This step will add air and make the layers fluffy.
3. Sift together the flour, cocoa, semolina, and baking powder into the yolk mixture. Gently mix with a spatula to avoid losing air.
4. Add the milk, oil, and honey, continuing to mix carefully.
5. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. These will add a light and airy texture to the mixture.
6. Gently fold the egg whites into the cocoa mixture with slow, circular movements to maintain the aeration.

Step 2: Baking the layers
1. Divide the mixture into two baking pans lined with parchment paper and greased with a little butter.
2. Bake in a preheated oven at 180°C for 25-30 minutes. Check with a toothpick if they are baked. The layers should be elastic and bounce back when pressed.
3. After baking, let the layers cool completely in the pan.

Step 3: Preparing the glaze
1. To prepare Glaze 1, combine the cooking chocolate, butter, water, and oil in a double boiler. Heat over low heat, stirring constantly until the chocolate melts completely. Let it cool.
2. Repeat the process for Glaze 2, using the specified ingredients for a richer glaze.

Step 4: Preparing the cream
1. Whip the cream well for 1 minute, then add the whipped cream stabilizer, honey, and vanilla essence. Continue to mix until the cream becomes firm and holds well.
2. If you prefer a sweeter cream, you can gradually add the powdered sugar, checking the taste.

Step 5: Assembling the cake
1. On a platter, place the first cake layer. Add half of the whipped cream and smooth it out evenly.
2. Pour Glaze 1 over the whipped cream, leveling it nicely. Place the cake in the freezer for 10-15 minutes to allow the glaze to set.
3. Remove the cake from the freezer and add the other half of the whipped cream, leveling it again.
4. Place the second layer with the paper side up, carefully peel off the paper, and pour Glaze 2 on top. Put the cake back in the freezer to set.

Step 6: Cutting and serving
1. Once the glaze has set, use a wide-bladed knife dipped in boiling water to cut the cake into portions. This technique will ensure clean and precise cuts.
2. Serve the Kinder Pingui cake on plates and enjoy every soft and delicious bite!

Helpful Tips
- Ensure all ingredients are at room temperature to facilitate homogenization and achieve a better final result.
- You can add ground nuts or almonds to the layer mixture for added texture.
- If you enjoy a more intense cocoa flavor, you can increase the amount of cocoa in the layer mixture.

Calories and Nutritional Benefits
Each serving of Kinder Pingui cake contains approximately 300-350 calories, depending on the ingredients used and the amount of sugar. This dessert offers carbohydrates from simple sugars and fats from butter and oil, but it is important to consume it in moderation.

Successful Combinations
For a complete culinary experience, serve the Kinder Pingui cake alongside a cup of aromatic coffee, a fruit tea, or even a glass of cold milk. This combination will highlight the rich flavors of chocolate and whipped cream.

Frequently Asked Questions
1. Can I replace the whipped cream with another type of cream?
Yes, you can use cream cheese or vanilla cream to diversify the flavor.

2. How can I store the cake for a longer time?
The cake stores well in the refrigerator, sealed in an airtight container, for 3-4 days. You can freeze it for longer storage, but it is recommended to consume it fresh.

3. Do I need a special mixer for this recipe?
An electric mixer is very helpful, but you can achieve good results with a manual whisk if you have patience.

Now that you have all the necessary details, all that’s left is to start cooking! Enjoy each step and the final result, and your loved ones will be impressed by your culinary talent. Bon appétit!