Kinder Pingui (Homemade Giant Bar & Cake)

Version 1 — XXL Kinder Pingui bar (giant homemade Kinder Pingui)

Prepare the mould

1. Stick together the cardboard plates lengthwise with tesafilm or packing tape in the order 14 cm plate – 30 cm plate – 14 cm plate – 30 cm plate, so that a box with the dimensions 30 cm x 14 cm can be formed.
2. Wrap the cardboard plates in aluminium foil, fold the foil at the ends and stick firmly. Seal the ends of the cardboard plates with another strip of tesafilm or packing tape, then set the finished box aside.

Sponge cake 3. Separate 3 eggs into whites and yolks. Put the whites together with a sachet of vanilla sugar and a pinch of salt into a high container and beat until stiff with a mixer. 4. Put the yolks together with 40 g sugar into a large mixing bowl and mix for 2–3 minutes until white and creamy. Add half of the stiff egg whites to the yolk mixture and fold in carefully with a spatula. 5. Sift 30 g cocoa powder and 30 g flour and fold in. Finally add the remaining egg whites and fold in carefully with a spatula until a smooth and fluffy batter forms. 6. Place a baking frame (30 cm x 28 cm) onto a lined baking tray and spread the batter evenly up to the corners. Bake in a preheated oven at 180°C (top/bottom heat) for about 12 minutes. 7. Carefully turn the baked sponge out onto a clean kitchen towel and remove the baking paper. Cut with a knife into 2 plates of 30 cm x 14 cm and allow to cool.

Mascarpone cream (per layer) 8. Put 250 ml cream with 1 sachet vanilla sugar and 1 sachet cream stabilizer into a high container and beat until stiff for about 1–2 minutes. Put 500 g mascarpone into a mixing bowl and mix until smooth for 1–2 minutes. Gradually add 125 g powdered sugar and mix in. Add the cream and carefully fold in with a spatula.

Assemble 9. Place baking paper onto a cutting board and set one sponge plate in the center. Arrange the prepared box around the plate. Give the mascarpone cream onto the plate and smooth evenly. Chill in the fridge for about 30 minutes. 10. Meanwhile pour 150 ml cream into a saucepan and bring to a boil. Remove from heat and pour over 150 g dark chocolate broken into pieces. Stir with a spoon until fully melted, then allow the ganache to cool. Carefully pour the ganache over the mascarpone layer, smooth with a dough card, and return to the fridge for another 30 minutes. 11. Prepare a second batch of mascarpone cream (500 g mascarpone, 250 ml cream, 125 g powdered sugar, 1 sachet vanilla sugar, 1 sachet cream stabilizer) as above. Give it onto the ganache layer and smooth evenly. Carefully press the second sponge plate onto the mascarpone layer. 12. For a double boiler, boil about 1 litre of water and pour into a large pot. Place a glass or metal bowl on top and add 100 g dark chocolate; stir until completely melted. Pour the melted chocolate onto the sponge plate and spread evenly with a brush. Lift the whole bar by the outer baking paper into the freezer and allow to set for 4 hours. 13. After 4 hours, melt another 300 g dark chocolate with 30 g solidified coconut fat over a double boiler. Carefully remove the outer box; straighten the sides with a knife if needed. Place 2–3 cups or glasses a little apart in the middle of a baking sheet. Carefully turn the bar over and place it onto the cups with the chocolate layer down. 14. Pour the melted chocolate over the giant bar to coat evenly. Remove excess chocolate at the lower edges, then allow to cool completely. Cut into slices with a knife and serve!

Video: XXL Kinder Pingui Selber Machen (Rezept) — Homemade Giant Kinder Pingui. Full recipe reference: http://selber-machen-selbstgemacht.de

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Version 2 — Kinder Pingui cake (24 cm diameter)

Homemade sweetened condensed milk

1. Whisk together milk and sugar in a medium saucepan over medium heat. Bring to a boil and continue to cook, stirring often, for about 20 minutes (or at least 3–5 minutes from the moment it starts to bubble). The more you cook, the thicker it becomes. Remove from heat and allow to cool.

Cake 2. Sift together flour, cocoa, a pinch of salt and baking powder in a small bowl; set aside. Separate the egg yolks from the whites. Place the sugar and egg yolks in a large bowl and mix at high speed until creamy and pale. Add the vanilla flavor, the honey and the flour combined with cocoa/salt/baking powder; mix to incorporate. Add the semolina and mix in. Add the milk and vegetable oil and incorporate. 3. Beat the whites in a separate (clean) bowl until stiff peaks form, then fold into the batter. Pour into a baking dish lined with parchment paper. Bake in the preheated oven at 180°C for about 25 minutes. Prick the middle with a toothpick; if it comes out clean the cake is ready. Cool completely on wire racks, then cut into 2 slices.

Cream 4. Place the gelatin in a cup, add 50 ml cold milk and let rest 10 minutes. Melt the gelatin over a bain-marie; set aside. Whip the cream until fluffy. Combine the condensed milk with vanilla flavor, honey and the melted gelatin. Pour this mixture over the whipped cream and combine.

1st glaze (middle chocolate glaze) 5. Place chocolate, butter, vegetable oil and water in a small pot. Set this pot over another pot of simmering water and cook until the chocolate is melted. Allow to cool, but not completely — the glaze must be fluid.

Assemble 6. Use a cake ring or a pot lined with plastic wrap. Place 1 slice of cake and cover with half of the cream. Freeze for a few minutes until the cream forms a thin crust. Pour the glaze, spread evenly, and freeze until the glaze is firm. Spread the rest of the cream, top with the second slice of cake, cover with plastic wrap and refrigerate for a few hours (at least 4–5 hours).

2nd glaze (topping) 7. Place chocolate, butter and whipping cream in a small pot over another pot of simmering water; cook until melted. Remove from heat and cool, but not completely — the glaze must be fluid. Remove the cake from the refrigerator onto a plate, set the plate on a tray, and pour the glaze starting from the middle. If unhappy with the result, collect the chocolate from the tray, remelt and pour a second layer. 8. Keep the cake in the refrigerator. To cut, let it stand about 15 minutes at room temperature or dip the knife in hot water each time. I'm sure you'll love this Kinder Pingui cake recipe!

Video/reference: http://recipevideos.eu/recipe/kinder-pingui-cubes/