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Kinder Pingui cake

Kinder Pingui cake


Beat the yolks with the sugar and vanilla sugar until they turn white and become like a cream. The flour is mixed with baking powder, cocoa and semolina and added to the yolk cream. Then add the milk, oil and honey. Whisk the egg whites with a pinch of salt and then lightly incorporate them into the composition.

The composition is divided into 2 parts and bake 2 sheets in a tray (25/35 cm) lined with baking paper, about 15 minutes each. Possibly even less, depending on the oven. The sheets are left to cool on a grill, without removing the paper.


We soak the gelatin in 2 tablespoons of cold water.

Beat the cold cream until it starts to "bind", at which point add the sugar and beat a little more. Melt the gelatin in the microwave, then mix it with condensed milk, stirring quickly and vigorously, so that no lumps of gelatin form. Pour over the whipped cream and mix well. We need to get a fluffy cream that does not flow.

Glaze 1:

Melt the chocolate over low heat or in the microwave together with the butter, water and oil. Homogenize and leave to cool.

We prepare exactly the same glaze 2.

Put half of the cream on one of the countertops, level it, then lightly pour the icing 1. Level it as well as possible and put the cake in the freezer for a few minutes, until the chocolate hardens. Then put the rest of the cream, cover with the second top. Pour over glaze 2 and level. Let it cool for a few hours.

Portion with a sharp knife and heated in hot water or flame on the stove.

From Laura Laurentiu via Natalia.

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Method of preparation

Separate the egg whites from the yolks. Mix the yolks well with the sugar and vanilla sugar until they double in volume. Then add the flour mixed with baking powder, cocoa and semolina. Mix to mix well, then add milk, oil and honey. Mix gently.
Whisk the egg whites, all well with a little salt and add them slowly, slowly to the cocoa composition.
From the obtained mixture we bake two sheets that we put in two trays lined with baking paper and greased with a little butter.
Put the sheets in the preheated oven and let them bake.
Then let the sheets cool in the pan.
Prepare icing 1 by mixing all the ingredients in a double-walled milk pot, which we put on the fire until the chocolate melts.
Let cool.
Beat the whipped cream well for 1 minute then add the whipped cream hardeners and mix well for a few minutes until the whipped cream hardens. Add the honey and vanilla essence and mix again.
Put the first sheet on a tray over which we pour 1/2 cream of whipped cream, smooth it nicely and then put the icing 1 over the whipped cream, level it and put the cake in the freezer for a few minutes to harden the icing.
Prepare glaze 2 in the same way as the first one and let it cool.
Remove the cake from the freezer and add the other 1/2 of the whipped cream, level it nicely then add the second sheet, with the paper up, remove the paper from it and put the second icing. Put the cake back in the freezer for a few minutes until the glaze hardens.
After it has hardened, with the help of a knife with a wide blade, soaked in boiling water, cut the cake and place it on the plate.
It is a delicious cake.
Great appetite!

The cake is according to the recipe laurilaurentiu to whom I thank very much.

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with

Kinder Pingui Cake - Recipes

A delicious abslout tort. Although it involves some work, believe us, it is worth a try. It is perfect for the feast of Saints Constantine and Helen. Happy birthday, in advance, to all the celebrants!

What you need (picture 1)

For the 2 sheets:
& # 8211 10ua
& # 8211 200 gr sugar
& # 8211 5 tablespoons flour
& # 8211 5 tablespoons gray
& # 8211 5 tablespoons cocoa
-2 sachets of vanilla sugar
-1 sachet of baking powder
-50 ml milk
-270 ml oil
-1 salt powder (for beating egg whites)

Pt cream: (picture 17)
-1 1/2 can DeLatte milk cream (sweetened condensed milk)
-600 ml fresh
-150 ml of milk
& # 8211 1 1/2 sachets of gelatin (15 gr)

For icing 1 (from the middle of the cake) (picture 14):
-180 gr dark chocolate
-100 gr butter
-2 tablespoons water
-3 tablespoons oil

For icing 2 (decorated cake) (picture 25):
-200 gr milk chocolate
-50 gr butter
-125 ml liquid cream

Work plan:
& # 8211 prepare the sheets (top). Separate the egg whites from the yolks. Mix the yolks with the sugar and vanilla sugar (picture 2), until the mixture becomes a thick cream (picture 3). Beat the egg whites with a pinch of salt (picture 4).
& # 8211 Add to the yolk cream, in turn, the flour mixed with the baking powder (picture 5). Mix with a fork, then sprinkle with cocoa (picture 6), semolina (picture 7). Incorporate the milk (picture 8) and, gradually, the oil (picture 9).
& # 8211 The composition is mixed with the egg whites (picture 10), using a tel.
-This composition is divided in two (picture 11) and we bake each sheet in turn, in a tray of size 40 & # 21530 cm, lined with baking sheet (picture 12). Leave in the hot oven for about 10-12 minutes, at 160 degrees (picture 13).
& # 8211 Do the same with the second sheet. Let the countertops cool.

Prepare the icing from the middle of the cake (picture 14). Put the ingredients in a bowl (picture 15), mix them on the fire until they melt, without reaching the boiling point (picture 16). Let cool.

For the preparation of the cream (picture 17):
-Put the gelatin soaked in 100 ml of cold water. Leave for 10 minutes (picture 18). Meanwhile, beat the whipped cream (with whipped cream hardener if necessary). Mix the condensed milk with 50 ml of milk (picture 19), and the remaining 100 ml of milk is heated (carefully, without boiling) and the gelatin is dissolved.
& # 8211 Pour into the condensed milk mixture. It is easily incorporated with a wooden spoon in whipped cream (picture 20).
& # 8211 Let the cream cool for 30 minutes, until it hardens a bit (mix the cream every 10 minutes, from the bottom up). Spread half of the cream over the first sheet of countertop (picture 21). Spread the cooled icing (picture 22), then the rest of the cream (picture 23). We place the countertop 2 (picture 24)
-Prepare the icing with which we cover the cake (picture 25). Melt the ingredients on a water bath and obtain the icing (picture 26). Decorate the cake. (picture 27)
-The outcome is a delicious one! As I said, it's worth the effort!

Preparation time: 120 minutes (without cooling time)
Price: 50 lei (may vary depending on where you take the ingredients and inflation)

Kinder paradise cake

1) Separate the egg whites from the yolks. We mix the egg whites with foam. Mix the yolks with the sugar and butter. Add flour, starch, salt, baking powder and vanilla sugar. Homogenize. At the end, add the egg whites and mix slowly with a spoon to incorporate as much air as possible.

2) Preheat the oven to 190 degrees. Put baking paper in a tray measuring 25 * 40 cm. Put half of the dough and bake at 170 degrees for 10-15 minutes. Allow to cool. Do the same with the other half of the dough. Allow to cool.

3) Prepare the cream: mix the whipped cream with the whipped cream hardener. Add honey, then milk. Spread half of the cream over the first countertop.

For the icing, mix all the ingredients and put them on low heat until they melt. Allow to cool slightly, then place with a spoon over the first layer of cream. Place in the freezer for a few minutes. Remove and spread the rest of the cream, then place the oil on top and dust with powdered sugar. Leave in the fridge for a few hours.

The recipe proposed by: Alina Ioana Vacaru (tasia2009)

Kinder-Pingui cake. A recipe that kids love

Add flour, baking powder, cocoa and semolina (or breadcrumbs). Mix lightly and gradually add the milk, oil and honey.

Beat the 10 egg whites with a pinch of salt. Incorporate and mix lightly… The composition will be quite liquid…

Bake two sheets, on baking paper, in a large tray at 165 degrees Celsius for 12-13 minutes… Allow to cool without removing the paper…

Cream ingredients:

  • 700 ml cream for whipped cream
  • 2 packs of cream hardener
  • 3 tablespoons milk (or condensed milk)
  • 2 tablespoons honey
  • 1/2 tablespoon vanilla essence (or 2 sachets of vanilla sugar)
  • 1 ampoule of butter-vanilla essence

Mix the cream until it sticks, add the 2 packets of cream hardener, then the milk, honey and essence… Mix well again… We will get a thick cream.

Ingredients for the first glaze:

Mix the ingredients on the fire, melt them, but do not boil them…

Ingredients for the 2nd glaze:

  • 220g household chocolate
  • 100g butter
  • 3 tablespoons oil
  • 1 tablespoon water
  • 1 tablespoon powdered sugar

Likewise, mix the ingredients on the fire, melt them, but do not boil them…

After the sheets have cooled, put half of the cream on one of the sheets, smoothing very well… Place the first icing on top of the cream, kept at room temperature, then put the cake in the freezer for a few minutes, until the icing hardens…

Remove the cake with the hardened icing from the freezer and add the rest of the cream on top. Over the cream, turn the second sheet over, with the paper facing up, lightly pressing on the entire surface of the paper, so that the sheet adheres to the cream… Then remove the paper…

Put the second glaze and let it cool until it hardens… Cut with a knife always passed through hot water…

Enjoy it with pleasure! Good appetite!

The recipe belongs to Mrs. Liliana Botescu and was taken with express consent, from her personal blog

How to make Kinder slice of milk cake?

How to make fluffy cocoa sheets for Kinder cake?

Preheat the oven to 180 C. Prepare the first tray of 5 eggs. Break whole eggs without separating them. Add sugar, salt and vanilla and beat well until white and a frothy cream (lasts 8-10 minutes). Finally add water and mix briefly. In the picture you see 10 eggs because I made the whole composition at once and baked the two tops simultaneously & # 8211 but not all the ovens bake evenly and it is better to make them separately.

Sift flour and cocoa on top of the mixture (all at once) and gently incorporate with a spatula, manually. Do not put baking powder because the top comes out very well without it.

Lay the tray with baking paper and pour the whole composition into it. My tray is 30 x 40 cm. Gently smooth with a spatula and place in the preheated oven at 180 ° C for 10-12 minutes (depending on the oven). It should NOT be baked too long as it dries.

Remove the tray from the oven, immediately turn the top over on a kitchen grill (so that it doesn't sweat) and carefully remove the baking paper. Leave to cool.

It's exactly as I hoped: soft, fluffy and porous, as is the one from the Kinder cake on the market.

Prepare the second top of the other 5 eggs & # 8211 we proceed exactly as above. Finally we have 2 fluffy sheets with cocoa of 30 & # 21540 cm each.

Kinder Pingui cake

Step 1
Top preparation: Separate the yolks in a bowl, mixing with caster and vanilla sugar. After the sugar has melted, add the flour and baking powder and mix until completely homogenous. Add the amount of cocoa, stirring until smooth, then add the breadcrumbs, milk, oil and honey, continuing to mix. In a separate bowl, place the egg whites with a little salt and mix until a thick and firm foam is obtained. Add to this the cocoa composition prepared above. Mix to incorporate the two compositions. The obtained composition is divided in two and each half is placed in a tray, in which I have previously placed baking paper. Put in the preheated oven.

Step 2
For the first icing: 240g milk chocolate 140g margarine 2 tablespoons water 4 tablespoons oil

Step 3
Preparing the icing: Break the chocolate pieces into a saucepan. Add, after you put it on low heat, the margarine or butter, water and oil, until they melt and homogenize.

Step 4
For icing 2 (above the cake) 220g milk chocolate 100g butter 3 tablespoons oil 1 tablespoon water 1 tablespoon powdered sugar The second icing, on top, is prepared exactly like the first.

Step 5
For the cream: 700 ml cream 1 sachet of gelatin 3 tablespoons of milk 2 tablespoons of honey 1 bottle of vanilla essence Preparation of the cream: The gelatin sachet is dissolved in a glass of 200 ml of water. Separately, beat the cream in a blender until it hardens, then add honey, milk, vanilla essence, dissolved gelatin and mix again. Store the cream in the refrigerator.

Step 6
Assembling the cake: Spread the whipped cream on the first top, smoothing very well, then apply the first icing. Keep in the freezer for 10 minutes to harden the icing. After the icing layer, apply a second layer of whipped cream. Place the second top over the cream, with the baking paper facing up, pressing lightly with your hand. Pour the second icing on the surface of the countertop and put the cake back in the freezer for 10 minutes. Over this layer of glaze, put the third part of whipped cream and level. On top, grate the chocolate.

Good appetite!
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