Kinder Pingui cake
It’s so easy to make this great Kinder Pingui cake yourself. With our instructions, the preparation is guaranteed to be a success! The cake tastes as delicious as the bar – everyone will love it!
INGREDIENTS (For a 26 cm tin)
FOR THE SPONGE CAKE
5 eggs (size M)
180 g sugar
1 pinch of salt
100 g wheat flour (type 405)
2 tbsp baking cocoa (approx. 20 g)
FOR THE MILK CREAM
500 g mascarpone
2 tbsp icing sugar
250 g cream
200 g sweetened condensed milk
2 packs of cream stiffener
FOR THE CHOCOLATE LAYER
3 tbsp milk
1 tbsp butter
100 g dark chocolate
FOR THE DECORATION
250 g cream
200 g dark chocolate coating
3 Kinder Pingui chocolate bars for garnishing
PREPARATION
1st step
For the sponge cake, preheat the oven to 180 degrees top/bottom heat Preheat the oven (fan oven: 160 degrees). Line the springform pan base (Ø 26 cm) with baking paper (do not grease!). Beat eggs with sugar and salt for 4 minutes with the whisk of the hand mixer on the highest setting. Briefly stir in the flour and cocoa.
Step 2
Pour the dough into the pan and bake in the lower third of the preheated oven for approx. 35 minutes. Remove the sponge cake directly from the pan and turn it out onto a piece of baking paper, then allow it to cool completely. Then halve the sponge cake horizontally to create two layers and level the layers if necessary.
Step 3
For the milk cream, mix the mascarpone with the powdered sugar and condensed milk until smooth. Beat the cream with the cream stiffener until stiff, then fold into the mascarpone-condensed milk cream. For the chocolate layer, heat the milk and butter in a saucepan. Chop the chocolate coating, add it and dissolve it in it. Set the mixture aside.
