Kinder Pingui cake with milk and jam

Kinder Pingui Cake with Milk and Jam: An Explosion of Flavor and Texture

If you're looking for a delicious recipe that brings a touch of joy to your days, the Kinder Pingui cake with milk and jam is the perfect choice. This recipe, inspired by the famous Kinder cake, has been adapted to create a dessert that not only looks great but also delights the taste buds. In this guide, I will present each step necessary to achieve a result worthy of the finest meals.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 12

The history of the Kinder Pingui cake is one of inspiration and creativity. This recipe has evolved from a simple combination of ingredients to a sophisticated dessert that brings together varied textures and flavors. Whether it's a special occasion or just a lazy afternoon, this dessert will bring a smile to anyone's face.

Ingredients for the layers:

- 200 g butter (at room temperature)
- 6 egg whites
- 300 g powdered sugar
- 300 g flour
- 300 ml milk
- 10 tablespoons cocoa powder
- 2 teaspoons baking powder
- Zest of one orange

Ingredients for the cream:

- 400 ml heavy cream
- 6 tablespoons honey

Ingredients for decoration:

- Jam (preferably berry or peach)

Step by step:

1. Prepare the ingredients: Make sure all ingredients are at room temperature. It is essential for the butter to be soft for easy incorporation. I also recommend using high-quality cream for a richer and tastier filling.

2. Beat the butter with the sugar: In a large bowl, place the butter and beat it with a mixer on medium speed. Gradually add the powdered sugar and continue mixing until you achieve a fluffy and light-colored mixture. This step is crucial for incorporating air into the mixture, which will make the layers fluffy and light.

3. Add the egg whites: In another bowl, beat the egg whites until foamy. Then, gently fold them into the butter and sugar mixture using a spatula to avoid losing the air from the egg whites.

4. Prepare the dry ingredients: In another bowl, combine the flour, cocoa powder, baking powder, and orange zest. Mix well to ensure all ingredients are evenly distributed.

5. Combine the mixtures: Start adding the dry ingredient mixture to the wet mixture, alternating with the milk. Mix gently until you obtain a smooth batter. Do this carefully to avoid developing gluten in the flour, which could make the layers thin and dense.

6. Bake the layers: Prepare a baking tray lined with parchment paper. Divide the batter into three equal parts and pour each part into the tray. Bake each layer at 180°C for 10-15 minutes or until a toothpick inserted in the center comes out clean. Allow the layers to cool completely on a wire rack.

7. Prepare the cream: In a cold bowl, whip the heavy cream until it becomes firm. Gradually add the honey, continuing to mix until the cream thickens and becomes glossy. It is important not to overbeat, as the cream can turn into butter.

8. Assemble the cake: On the first cooled layer, spread a generous layer of cream, then add the second layer on top. Repeat the process with the third layer. On the last layer, spread an even layer of jam to add a contrast of flavor and color.

9. Chill and serve: Allow the cake to chill in the refrigerator for a few hours (ideally overnight) for the flavors to meld and the cream to set. When you're ready to serve, cut the cake into squares and enjoy every bite.

Practical tips:

- If you want to add a touch of originality, you can add a few drops of vanilla extract to the whipped cream.
- You can experiment with different types of jam, such as strawberry, raspberry, or apricot, depending on your preferences.
- Ensure that the cream and the bowl you whip it in are cold for optimal texture.

Nutritional information (per serving, approximately):

- Calories: 350 kcal
- Fat: 22 g
- Carbohydrates: 40 g
- Protein: 5 g

Frequently asked questions:

1. Can I use salted butter instead of unsalted butter?
- It is recommended to use unsalted butter for better control of flavor. If you use salted butter, reduce the added salt in other ingredients slightly.

2. Can I make the cake gluten-free?
- Yes, you can substitute the flour with a gluten-free alternative, such as almond flour or rice flour, but the texture may vary.

3. How can I store the cake?
- The cake can be stored in an airtight container in the refrigerator for 3-4 days, but it tastes best fresh.

To complement this delicious cake, we suggest serving it alongside a warm tea or a creamy cappuccino. This contrast of flavors and textures will turn every meal into a special moment, full of taste and joy. So, don’t hesitate any longer, put on your apron and start your culinary adventure with the Kinder Pingui cake with milk and jam!