Kinder Pingui
A copycat of the Kinder Pingui - a chocolate sponge layered with cream and covered in chocolate glaze.
Ingredients
| 3 | eggs | |
| 50 g | granulated sugar | |
| 35 g | flour | |
| 35 g | cornstarch | |
| 1/2 tsp | 2.5 ml | baking powder |
| 1.5 tbsp | 23 ml | cocoa |
| 1 tbsp | 15 ml | olive oil |
| 250 ml | whipping cream | |
| 1/2 | gelatine sheet | |
| 1/2 tsp | 2.5 ml | vanilla |
| 1/2 cup | 120 ml | warm water |
| 2 tbsp | 30 ml | honey |
| 100 g | semi-sweet chocolate | |
| 100 g | butter |
Instructions
- To prepare the cake, separate the yolks and whites. Whisk the egg whites at high speed, gradually add the sugar to the whites and keep whisking for 2 mins, then reduce to medium speed. Add yolks one at a time on low speed until well combined and smooth, then add the dry ingredients until well combined.
- Preheat the oven to 170°C. Place aluminium foil in the baking pan (a square silicone pan with a glass base), add the mixture, smooth the top, and bake for 7-8 mins. To check if the cake is ready insert a toothpick in the center; if it comes out clean it's ready. Let the cake cool down.
- To prepare the filling, soak the gelatine sheet in cold water for 5 mins, then discard the water and melt it over simmering water; set aside. Beat the cream until foamy, slowly add the warm gelatine and honey, then beat until stiff peaks and chill in the fridge for 30 mins.
- Mix the water and honey well and your syrup is ready.
- To prepare the glaze, melt the chocolate and butter in a saucepan over simmering water and let it cool down; set aside.
- Horizontally cut the cake in two, brush the syrup on both layers. Spread the cream, smooth and cover with glaze, cool in fridge for 20 mins. Spread the second layer of cream, smooth the top, and place the second piece of cake. Again cool in the fridge about 20 mins.
- Finally cover the cake with the glaze, cool in the fridge for at least one hour before serving.