Kinder Pingui squares

Name: Kinder Pingui squares
Ingredients: 10 eggs; 200 g sugar; 2 sachets vanilla sugar; 270 ml oil; 50 ml milk; 5 tablespoons honey; 5 tablespoons flour; 5 tablespoons fine semolina; 5 tablespoons cocoa; 15 g baking powder; 1/4 teaspoon salt; 400 ml condensed milk; 2 sachets vanilla sugar; 10 g gelatin; 50 ml cold water; 600 ml liquid whipping cream; 180 g dark and milk chocolate; 100 g butter; 1 tablespoon liquid whipping cream; 2 tablespoons oil; 200 g milk chocolate; 5-6 tablespoons liquid whipping cream; 20 g grated milk chocolate

Dessert - Kinder Pingui squares by Paraschiva A. - Recipia

Kinder Pingui squares are served cold, cut into squares, at the end of a meal. Between the soft honey and cocoa layers is an airy cream made with whipped cream and condensed milk, with a layer of chocolate in the middle and icing on top. I cut them so they fit in two bites. Preparation: 60 minutes. Cooking: 45 minutes. Resting: 9 hours. Total time: 10 hours and 45 minutes. Servings: 30. Approximately 370 kcal and 5 g protein per serving.

Ingredients

For the layers

10 eggs
200 g sugar
2 sachets vanilla sugar
270 ml oil
50 ml milk
5 tablespoons honey
5 tablespoons flour
5 tablespoons fine semolina
5 tablespoons cocoa
15 g baking powder
1/4 teaspoon salt

For the cream

400 ml condensed milk
2 sachets vanilla sugar
10 g gelatin
50 ml cold water
600 ml liquid whipping cream

For the chocolate layer

180 g dark and milk chocolate
100 g butter
1 tablespoon liquid whipping cream
2 tablespoons oil

For the icing

200 g milk chocolate
5-6 tablespoons liquid whipping cream
20 g grated milk chocolate

Preparation

1. Preheat the oven to 180°C. Beat the egg yolks with the sugar and the 2 sachets of vanilla sugar until creamy, doubled in volume and the sugar has dissolved. Pour in the honey, then the oil in a thin stream and the milk, mixing as you go. 2. Mix the flour, semolina, cocoa and baking powder. Gradually fold the dry mixture into the egg yolks. 3. Beat the egg whites with the salt until stiff. Fold them into the batter in a few batches with a spatula, then divide the mixture into two equal parts. 4. Line a 40 × 30 cm baking pan with parchment paper. Pour in the first part of the batter and spread it evenly. Bake for 18 minutes, until a toothpick comes out clean. Bake the second layer the same way. 5. Put the chocolate for the middle layer, butter, 1 tablespoon of whipping cream and oil in a small saucepan. Stir over low heat for 5 minutes, until melted, then let the mixture come to room temperature. 6. Leave the gelatin to bloom in the cold water for 10 minutes, then heat over low heat for 1 minute, until dissolved. Mix the condensed milk with the 2 sachets of vanilla sugar and stir in the gelatin. 7. Beat the whipping cream for 3 minutes, until stiff. Gradually add the condensed milk and gelatin mixture, and beat until you have a fluffy cream. 8. Put the first layer on a serving platter and spread half the cream on top. Chill for 15 minutes. Spread on the chocolate layer and chill for another 15 minutes, until firm. Spread the rest of the cream on top. 9. Put the second layer on top with the parchment paper facing up, then carefully peel off the paper. Press gently, cover the cake and leave it in the fridge overnight, about 8 hours. 10. Cut the cake into squares with a very sharp knife. Melt the milk chocolate with the remaining whipping cream over low heat for 3 minutes, stirring. Ice the squares, sprinkle with grated chocolate and chill for 20 minutes, until the icing sets.

Notes

A 40 × 30 cm pan makes thin layers; they bake more slowly and come out thicker in a smaller pan. For the cream, use liquid whipping cream with at least 30% fat; lower-fat cream is hard to whip and may stay soft. Regular unsweetened cocoa gives a milder flavor than very bitter cocoa, which comes through clearly in the honey layers. The flour and semolina contain gluten, the layers contain eggs, and the cream, butter and chocolate contain dairy. Keep covered in the fridge for up to 3 days. The layers can be baked a day ahead and kept wrapped. For a simple finish, spread all the icing over the cake and cut it once set. I serve it with black tea, with no other dessert alongside.