Kinder Pinguì cake: the recipe for cold dessert with cream and chocolate
The torta Kinder Pinguì it’s a cold dessert inspired by the famous snack loved by young and old. A fluffy Cocoa sponge cake stuffed with a cream based creamenriched with mascarpone and cream of hazelnuts and covered with a sweet tooth dark chocolate glaze make it a perfect one birthday cake, but also a fresh summer meal to be cut into many small ones rectangular single portions or square and decorate with pieces of the Kinder snack.
Our sponge cake, soft thanks to the addition of yogurtis enriched with coffeewhich can be mixed or replaced with the same amount of milk to adapt the cake to children’s tastes, e peanut butter, which makes it even tastier. In case of allergies, peanut butter can be replaced with equal grams of butter, with another nut butter, such as almond or cashew, or with the condensed milk: in this case the amount of sugar must be reduced by at least one third, otherwise the cake would be too sweet.
A few simple steps are enough to make the Kinder Pinguì cake: let’s find out what they are together.
For others sweets from the fridgealso try:
ingredients
For the base
Baking powder for cakes
For the chocolate glaze
How to prepare the Kinder Pinguì cake
1
2
3
Step 1
Whip the eggs with the sugar in a bowl 1then add the peanut butter 2 and plain yogurt 3.
Whip the eggs with the sugar in a bowl 1then add the peanut butter 2 and plain yogurt 3.
4
5
6
Step 4
Add the sifted flour, cocoa, baking powder, and baking soda 4 continuing to mix with the whips. Finally gradually add the coffee 5 and transfer the mixture to a pan 6 rectangular if you then want to make single portions, round if it will be a birthday cake. Bake in the oven at 180 ° C for 50 minutes.
Add the sifted flour, cocoa, baking powder, and baking soda 4 continuing to mix with the whips. Finally gradually add the coffee 5 and transfer the mixture to a pan 6 rectangular if you then want to make single portions, round if it will be a birthday cake. Bake in the oven at 180 ° C for 50 minutes.
7
8
9
Step 7
Now move on to the preparation of the cream, mixing the mascarpone with the icing sugar 7 and whipping the cream 8. Combine the two compounds by gently mixing with a spatula from the bottom up to prevent the cream from falling apart 9.
Now move on to the preparation of the cream, mixing the mascarpone with the icing sugar 7 and whipping the cream 8. Combine the two compounds by gently mixing with a spatula from the bottom up to prevent the cream from falling apart 9.
10
11
12
Step 10
Cut the sponge cake in half and spread a first layer of cream on the bottom 10the hazelnut cream 11 and finally a second layer of cream 12 leveling the filling well and covering it with the other half of the cake.
Cut the sponge cake in half and spread a first layer of cream on the bottom 10the hazelnut cream 11 and finally a second layer of cream 12 leveling the filling well and covering it with the other half of the cake.
13
14
15
Step 13
Melt the dark chocolate in the whipping cream in the microwave, stirring to obtain a smooth and shiny glaze 13 to be distributed evenly on the cake 14. Let it rest in the fridge for at least an hour before cutting and decorating the cake 15.
Melt the dark chocolate in the whipping cream in the microwave, stirring to obtain a smooth and shiny glaze 13 to be distributed evenly on the cake 14. Let it rest in the fridge for at least an hour before cutting and decorating the cake 15.
storage
The Kinder Pinguì cake can be kept in the fridge for 4-5 days covered with cling film or closed in an airtight container.
