Kinder Pingui Cake

Chocolate cake layered with cream and Nutella

Prepare a delicious Kinder Pingui cake with me today. This moist chocolate cake is inspired by the famous children’s candy bar, but I guarantee it will also appeal to adults. This cake consists of two layers of light chocolate cake filled with a delicious cream with a chocolate layer embedded in the middle. This cake is a hit at every party and always disappears the fastest. Check out my recipe and see how to make Kinder Pingui at home.

Kinder Pingui cake recipe step by step

If you like impressive and delicious chocolate cakes layered with cream, then you must try this recipe!

Kinder Pingui cake recipe

Wypieki Beaty

Recipe for chocolate sponge cake layered with cream filling and Nutella.

4.80 z 15 ocen

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Prep Time 1 hour hr

Cook Time 25 minutes mins

4 hours hrs

Total Time 5 hours hrs 25 minutes mins

Course Cakes

Kuchnia American cuisine, English cuisine

Servings 24

Calories 307 kcal

Wyposażenie

• Baking pan of size 24/24 or 20/30 cm.

Nie blokuj ekranu (Ekran pozostanie włączony)

Składniki

ingredients for the chocolate sponge cake for Kinder Pingui cake

• 4 egg whites (from size L eggs)
• 200 g sugar (1 cup)
• 4 egg yolks
• 70 g wheat flour – all-purpose (1/3 cup)
• 70 g potato starch (1/4 cup)
• 2 tablespoons unsweetened cocoa

ingredients for the cream filling for the cake

• 500 ml heavy cream (well chilled)
• 250 g mascarpone cheese (cold )
• 3 tablespoons powdered sugar (or to taste)
• 4 teaspoons gelatin

ingredients for the chocolate layer in Kinder Pingui cake

• about 150 g Nutella (or other chocolate-hazelnut spread)
• 200 g chocolate (I used milk chocolate)
• 100 ml heavy cream

Instrukcja

 

How to make chocolate sponge cake for Pingui cake

• Whisk the egg whites with sugar into a thick and fluffy foam.
  4 egg whites, 200 g sugar
• Sift both flours and cocoa together through a sieve.
  70 g wheat flour – all-purpose, 70 g potato starch, 2 tablespoons unsweetened cocoa
• Add the egg yolks to the whipped egg whites and gently mix with a spatula.
  4 egg yolks
• Add the flours with cocoa and gently mix with a spatula.
• Line the baking pan with parchment paper.
• Pour the batter into the pan and level the surface.
• Bake at 170 degrees Celsius (fan-assisted) for approximately 25 minutes – until a dry skewer comes out clean.
• After baking, remove the cake from the pan and let it cool, then cut it into two layers.

How to make cream filling

• To make it easier to work with, I suggest dividing the cream ingredients in half and preparing them separately (or preparing the cream without gelatin, dividing it in half, and adding gelatin separately to both portions).
• Whisk the cold heavy cream with cold mascarpone cheese and powdered sugar – into a thick and fluffy cream.
  500 ml heavy cream, 250 g mascarpone cheese, 3 tablespoons powdered sugar
• Pour a little cold water over the gelatin – just enough to cover it – and set aside for a few minutes to swell.
  4 teaspoons gelatin
• Briefly heat the gelatin in the microwave (about 10 seconds for me) until it becomes liquid.
• Add a tablespoon of cream to the gelatin and mix thoroughly.
• Pour the gelatin into the cream and mix thoroughly.
• If you have divided the cream in half, add gelatin only to one part, and put the other part in the fridge for now – you will add the rest of the gelatin later.

Kinder Pingui cake – assembly

• Place the bottom layer of the cake in the pan where the sponge cake was baked – you can moisten it with water, sugar, and a little lemon juice (I moistened it because I like moist sponge cakes).
• Spread half of the cream filling with gelatin and spread it into an even layer.
• Place the pan in the refrigerator for about an hour to set.
• Transfer the Nutella to a bowl and briefly heat it in the microwave to make it more liquid – mix thoroughly.
  about 150 g Nutella
• Pour the Nutella over the chilled cream and spread it out more or less evenly.
• Add gelatin to the second portion of cream (prepared similarly to the first portion) and spread the cream over the Nutella.
• Cover the cream with the second layer of chocolate sponge cake.
• You can also moisten it.
• Put the cake in the refrigerator.

How to make chocolate glaze

• Heat the heavy cream in a saucepan.
  100 ml heavy cream
• When it’s hot, add the broken chocolate and mix until completely dissolved.
  200 g chocolate
• Let the glaze cool slightly, then pour it over the top of the cake.

Prywatne

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Wartości Odżywcze

Serving: 100gCalories: 307kcalWeglowodany: 28gProtein: 5gTłuszcz: 20g

Keyword chocolate cake with cream

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Chocolate Kinder Pingui cake – notes

Kinder Pingui cake has been circulating on the internet for a long time, and I finally made my own version :)

The cake turned out absolutely amazing, and I took it to my family, so it was eaten by many people.

Everyone was delighted with it. I guarantee you will be too!

Be sure to try this recipe and let me know in the comments how you liked it.

How to make chocolate sponge cake for Pingui cake?

First, I baked a light chocolate sponge cake with the addition of potato flour.

I prepared my sponge cake with four large (L size) eggs – I separated each of them – whites and yolks separately.

I whipped the egg whites with sugar until they were white and very thick.

While the egg whites were whipping, I sifted wheat flour, potato flour, and bitter cocoa through a sieve. This aerated the flour and nicely combined all three ingredients.

Once the egg whites were nicely whipped, I added the yolks to them and mixed them on the lowest speed – you can also mix them with a spatula.

Then I added the dry ingredients and gently mixed – just until combined.

Do not mix the cocoa sponge cake for too long, as the foam will break down and it will rise less!

I put the sponge cake in the oven to bake, and after baking and cooling, I cut it into two layers.

How to make the filling for Pingui cake?

I layered the sliced and cooled chocolate sponge cake with a simple mascarpone cream. The recipe provides a detailed description of how to prepare this cream – it is so versatile that you can use it for various other cakes.

I layered the cream with Nutella, so to prevent it from being too sweet, I only used 3 tablespoons of powdered sugar – which was perfectly sufficient for me.

To make the cake more stable, I added some gelatin to the cream.

Therefore, I divided its preparation into two stages.

First, I prepared all the cream and divided it into two roughly equal portions.

I put one of them in the fridge.

And to the second, I added half of the gelatin, spread it on the sponge cake layer, and put it in the fridge to set.

I added gelatin to the second part of the cream only after I had spread Nutella on the first layer of mascarpone cream.

I like moist cakes, so I also soaked the sponge cake a bit with water, sugar, and a touch of lemon.

What to substitute Nutella with in the recipe?

Instead of Nutella, you can use another chocolate-nut spread. And if you don’t have anything at home, melt 100 g of milk chocolate together with 50 g of heavy cream. That will also be delicious!

Finally, I drizzled the cake with chocolate glaze.

I probably don’t need to say that the Kinder Pingui cake turned out sensational!

And everyone loved it.

You must try it!

I also invite you to try other recipes for chocolate cakes and cakes with cream.

Recommended recipes for chocolate cakes with cream

Be sure to try my other recipes for delicious chocolate cakes with various creams, which will be perfect for different occasions. Here I recommend these three recipes:

Brownie with chocolate mousse recipe

Chocolate mousse tart recipe

Chocolate Tuxedo cake with mousse recipe with video