Kinder Pingui cake

Kinder Pingui Cake: The Delight That Reminds Us of Childhood

Do you remember the days when, with sparkling eyes, you eagerly awaited the sweet taste of a Kinder Pingui cake? This treat quickly became a favorite among children and adults alike, symbolizing joy and pleasant memories. Today, I invite you to recreate this delicacy at home, in a simple and tasty version that retains all the magic of the original.

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 2 hours
Total: 3 hours
Servings: 12-16 slices

The Story of Kinder Pingui Cake

Inspired by the famous Kinder bars, this cake hit the market as a delicious alternative to store-bought sweets, bringing a touch of nostalgia to our plates. Combining fine cocoa layers, a delightful cream, and a chocolate glaze, Kinder Pingui cake is a dessert that brings generations together. Whether you want to make it for a birthday, a party, or simply to treat your family, the recipe we propose today will delight you.

Ingredients for the layers (for 2 layers)

- 8 eggs
- 8 tablespoons sugar
- 4 tablespoons oil
- 2 tablespoons milk
- 8 tablespoons flour
- 2 tablespoons cocoa powder
- 2 tablespoons semolina
- 1 packet baking powder (1/2 packet for each layer)

Ingredients for the cream

- 2 cans (397 g each) condensed milk
- 700 ml heavy cream (you can use 400 ml plain and 300 ml Meggle)
- 2 packets vanilla sugar
- 2 tablespoons honey
- 2 packets gelatin
- 200 ml milk

Ingredients for the glaze

*Glaze 1:*

- 240 g milk chocolate
- 160 ml heavy cream

*Glaze 2:*

- 200 g dark chocolate
- 160 g milk chocolate
- 240 ml heavy cream

Steps for Preparation

1. Preparing the layers:
- Start by separating the eggs. Beat the egg whites until foamy, gradually adding the sugar until you achieve stiff peaks.
- In another bowl, beat the egg yolks with the remaining sugar until the crystals dissolve completely.
- In a separate container, mix the dry ingredients: flour, cocoa powder, semolina, and baking powder. Add the dry mixture to the beaten egg yolks.
- Incorporate the oil and milk, mixing well. The batter will be quite thick, which is normal.
- Gently fold in the beaten egg whites using a spatula until everything is well combined.
- Pour the batter into a 25x35 cm baking pan lined with parchment paper. Bake the layer in a preheated oven at 180°C for about 15 minutes. Once done, remove it with the parchment paper and let it cool. Repeat the process for the second layer.

2. Preparing the cream:
- Hydrate the gelatin in 50 ml of milk. Whip the heavy cream with the vanilla sugar until it becomes firm.
- In another bowl, add the condensed milk and honey, mixing well. Heat the remaining milk and add the hydrated gelatin, stirring until completely dissolved.
- Combine the gelatin with the condensed milk mixture, then gently fold in the whipped cream. Mix until well combined.

3. Assembling the cake:
- On the first cooled layer, spread half of the cream and place the cake in the refrigerator to let the cream set.
- Prepare Glaze 1: Melt the milk chocolate over a double boiler or in the microwave. Add the heavy cream and mix well.
- Pour the glaze over the set cream and return the cake to the refrigerator.
- Once the glaze has set, add the remaining cream, level it evenly, and place the second layer on top.
- Prepare Glaze 2: Melt the dark and milk chocolate together with the heavy cream, stirring until smooth. Pour the glaze over the second layer and refrigerate the cake for at least 2 hours.

4. Serving:
- Once the cake has completely cooled, use a sharp knife, which you can dip in warm water, to cut beautiful, clean slices.
- You can serve the cake with a scoop of ice cream or a cup of flavored coffee for an extra treat.

Helpful Tips:
- To achieve thicker layers, you can use a 20x30 cm pan. This may slightly change the baking time, so check them with a cake tester.
- If you want to customize the cream, you can add vanilla or almond essence for a unique flavor.
- If you don't have condensed milk, you can use a combination of milk and sugar, but the result won't be identical.
- The glaze can be customized with white chocolate or cocoa, depending on your preferences.

Nutritional Benefits:
This cake offers a combination of protein from the eggs and cream, but it's best enjoyed in moderation due to its sugar and fat content. You can indulge in it with confidence during treat moments, knowing that each slice is filled with love and sweet memories.

Frequently Asked Questions:

- Can I use a different type of flour?
Yes, you can try whole wheat flour for a healthier option, but the texture will be different.

- How can I make the cake less sweet?
Reduce the amount of sugar in the cream and glaze, or use chocolate with a higher cocoa content.

- Can the cake be frozen?
Yes, you can freeze the cake, but it's recommended to remove the glaze before freezing to maintain its texture.

Personal Note:
This dessert brings back memories of childhood and family moments. I encourage you to prepare this Kinder Pingui cake, not just for its delicious taste but also to create beautiful memories with your loved ones. Savor each slice and share the joy of cooking with everyone around you!