Kinder Pingui cake recipe

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

4.80 z 15 ocen

Prep Time 1

Cook Time 25

Total Time 5 25

Course Cakes

Kuchnia American cuisine, English cuisine

Servings 24

Calories 307 kcal

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.

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.

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.

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.

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

Keyword chocolate cake with cream

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