Separate the egg whites from the yolks.
We mix the flour, cocoa and baking powder and sift them.
Melt the honey in warm milk.
Mix the yolks with the sugar and vanilla sugar and mix well until the sugar melts, then gradually add the mixture of flour, semolina, honey and oil and mix well until the oil is no longer visible. Then gradually add the beaten egg whites with a powder of salt. Divide the composition into two identical trays, lined with baking paper (or put in the oven in the same tray) and put in the preheated oven until it passes the test with the toothpick (about 15 minutes on the right heat). Leave to cool, without remove the baking paper from their bottoms.
ready first glaze:melt the butter with chopped chocolate and water, then add the oil and mix well. Leave to cool.
In the meantime we are preparing cream:Mix the whipped cream with the whipped cream hardener and honey, then incorporate the condensed milk and mix a little more.
We take down the baking paper from a worktop and put the worktop on a tray, grease it with half a cream and put the icing on top and level it lightly with a knife. Let it cool for 20 minutes.
In the meantime, we're getting ready the second glaze: melt the chopped chocolate with butter and water, then add the liqueur and oil, mix well.
Remove the cake from the cold and put the rest of the cream over the first icing, then the second top (we take the baking paper down after we put the top and lightly pressed it over the cream. We also put the icing and level it slightly. hours. Cut with a knife soaked in warm water.
Kinder penguin cake
Separate the yolks from the egg whites and place them in different bowls.
In the bowl with the yolks, add the sugar, the vanilla sugar and mix the composite well until smooth.
Then add the flour mixed with baking powder and mix until smooth.
Next is cocoa (the composition may come out strong) continue by adding breadcrumbs, milk, oil, honey and mix well until incorporated.
In the bowl with the egg whites, add a pinch of salt and mix until you get a hard foam.
Over the foam add the yolk composition and mix gently from bottom to top until smooth.
Wallpaper with baking paper 2 identical trays (30/34) divide the composition into 2 equal parts and bake.
After baking, leave to cool.
How to prepare the icing inside the cake:
We put all the ingredients to melt on the bain & # 8211 marie.
How to prepare cream:
Dissolve the gelatin, mix the whipped cream until it hardens.
Add milk, honey, vanilla essence and dissolved gelatin (gelatin must be liquid) or whipped cream hardener and mix.
We put the obtained cream a little cold.
How to prepare the second glaze:
We proceed in the same way as for the first glaze.
Divide the cream into 2 equal parts.
We take one of the countertops and spread some of the cream.
Put the first icing over the cream.
Follow the other half of the cream, then put the other top.
We spread the second icing and put the cake kinder pingui the fridge.
How to prepare the recipe Kinder Maxi King Cake
For the countertop:
Beat the egg whites with a pinch of salt, add sugar and water alternately.
Add the yolks and oil and continue to mix.
The flour is mixed with baking powder and cocoa and added to the composition, mixing lightly with a spatula or a whisk, with light movements from top to bottom.
Put baking sheet in the 25 cm tray and pour the composition.
Place in the preheated oven and bake for about 20 minutes at 180 degrees.
For the cream:
Beat the whipped cream with the honey.
For caramelized walnuts:
Roast the walnuts in the oven.
The sugar is caramelized in a saucepan. Add the browned walnuts and mix.
Remove on a baking sheet and allow to cool.
The caramelized walnuts are crushed in the food processor or in a bag, rolling over the rolling pin.
Apply half of the amount of whipped cream over the cocoa top.
Spread the chocolate cream.
Apply the second layer of whipped cream and sprinkle caramelized walnuts on top.
Cream and chocolate cake
Separate the eggs.
Beat the egg whites with a pinch of salt.
Mix the yolks with the sugar and vanilla sugar until a thick cream is obtained.
Add flour, baking powder, cocoa and semolina.
Mix lightly, add milk, oil and honey.
Mix lightly, with a spoon, with the beaten egg whites.
In a tray lined with baking paper, put half of the composition obtained and bake at 165 degrees for 15 minutes.
Allow to cool without removing the paper. Do the same with the rest of the composition. In the end, two sheets are obtained.
We prepare "Cream for cream cake and chocolate"
Whip the cream.
Add the dissolved gelatin according to the instructions on the package or the two packets of cream hardener.
Add milk, honey, vanilla essence and mix well.
We prepare "Icing 1 for the cake with cream and chocolate"
Mix the ingredients on the fire, in a water bath, until the chocolate melts. Set aside to cool.
We prepare "Icing 2 for the cake with cream and chocolate"
Mix the ingredients on the fire, on the water bath, melting the chocolate without boiling. Set aside to cool.
we continue with the basic recipe.
Put half of the cream on one of the sheets and spread it all over the surface with a damp knife with a long blade.
Put the icing 1 over the cream, spread it all over the surface, then put it in the freezer for a few minutes.
Remove the cake from the freezer and add the rest of the cream.
Place the second sheet of paper on top of the cream, pressing lightly over the entire surface of the paper to adhere the sheet to the cream, then remove the paper.
The cake is glazed with icing 2 and put back in the freezer until the icing hardens.
Cut with a knife always soaked in hot water.
Method of preparation
Separate the egg whites from the yolks. Mix the yolks well with the sugar and vanilla sugar until they double in volume. Then add the flour mixed with baking powder, cocoa and semolina. Mix to mix well, then add milk, oil and honey. Mix lightly.
Whisk the egg whites, all well with a little salt and add them slowly, slowly to the cocoa composition.
From the obtained mixture, bake two sheets that we put in two trays lined with baking paper and greased with a little butter.
Put the sheets in the preheated oven and let them bake.
Then let the sheets cool in the pan.
Prepare icing 1 by mixing all the ingredients in a double-walled milk pot, which we put on the fire, until the chocolate melts.
Beat the whipped cream well for 1 minute then add the whipped cream hardeners and mix well for a few minutes until the whipped cream hardens. Add the honey and vanilla essence and mix again.
Put the first sheet on a tray over which we pour 1/2 cream of whipped cream, smooth it nicely and then put the icing 1 over the whipped cream, level it and put the cake in the freezer for a few minutes to harden the icing.
Prepare glaze 2 in the same way as the first one and let it cool.
Remove the cake from the freezer and add the other 1/2 of the whipped cream, level it nicely then add the second sheet, with the paper up, remove the paper from it and put the second icing. Put the cake back in the freezer for a few minutes until the glaze hardens.
After it has hardened, with the help of a knife with a wide blade, soaked in boiling water, cut the cake and place it on the plate.
It is a delicious cake.
The cake is according to the recipe laurilaurentiu to whom I thank very much.
Mascarpone and strawberry cake
Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,
Chocolate cake and coffee cream
Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with
How to make Kinder Pingui cake at home. The recipe for a dessert you won't fail with
200 g of sugar
2 sachets of vanilla sugar
5 tablespoons semolina
5 tablespoons flour
5 tablespoons cocoa tip
5 tablespoons honey
1 sachet and a half baking powder
1 pinch of salt
50 ml milk
270 ml oil
Icing 1 (the one in the middle of the cake)
120 gr household chocolate
70 gr of butter
1 tablespoon water
2 tablespoons oil
Icing 2 (above the cake)
220 gr of household chocolate
100 gr butter
3 tablespoons oil
1 tablespoon water
1 tablespoon powdered sugar
500 ml cream for whipped cream (or liquid cream)
8 gr gelatin (or 2 sachets of whipping cream)
3 tablespoons milk (preferably condensed)
2 tablespoons honey
1 vial of vanilla essence
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Pasteurized milk (21%), chocolate 20% (sugar, cocoa butter, cocoa mass, emulsifier, lecithin (soy), flavor), sugar, vegetable fats, wheat flour, skimmed milk powder, dextrose, cocoa, dehydrated butter , eggs, glucose-fructose syrup, defatted cocoa powder, yeast, emulsifier (mono and diglycerides of fatty acids), flavors, flavors, concentrated whey, salt.
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Kinder Pingui cake
Top preparation: Separate the yolks in a bowl, which is mixed with caster sugar and vanilla sugar. After the sugar has melted, add the flour and baking powder and mix until completely homogenous. Add the amount of cocoa, stirring until smooth, then add the breadcrumbs, milk, oil and honey, continuing to mix. In a separate bowl, place the egg whites with a little salt and mix until a thick and firm foam is obtained. Add to this the cocoa composition prepared above. Mix to incorporate the two compositions. The obtained composition is divided in two and each half is placed in a tray, in which I have previously placed baking paper. Put in the preheated oven.
For the first icing: 240g milk chocolate 140g margarine 2 tablespoons water 4 tablespoons oil
Preparing the icing: Break the chocolate pieces into a saucepan. Add, after you put it on low heat, the margarine or butter, water and oil, until they melt and homogenize.
For icing 2 (above the cake) 220g milk chocolate 100g butter 3 tablespoons oil 1 tablespoon water 1 tablespoon powdered sugar The second icing, on top, is prepared exactly like the first.
For the cream: 700 ml cream 1 sachet of gelatin 3 tablespoons of milk 2 tablespoons of honey 1 bottle of vanilla essence Preparation of the cream: The gelatin sachet is dissolved in a glass of 200 ml of water. Separately, beat the cream in the mixer until it hardens, then add honey, milk, vanilla essence, dissolved gelatin and mix again. Store the cream in the refrigerator.
Assembling the cake: Spread the whipped cream on the first top, smoothing it very well, then applying the first icing. Keep in the freezer for 10 minutes to harden the icing. After the icing layer, apply a second layer of whipped cream. Place the second top over the cream, with the baking paper facing up, pressing lightly with your hand. Pour the second icing on the surface of the countertop and put the cake back in the freezer for 10 minutes. Over this layer of glaze, put the third part of whipped cream and level. On top, grate the chocolate.
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Method of preparation
Beat the yolks with the sugar and vanilla sugar until white and fluffy.
Gradually add flour in the rain. Add the baking powder (it is good to quench it with a little vinegar, ie pour 2 drops of vinegar directly on the powder until it foams will not change its taste, don't worry).
Gradually add the milk, oil and honey, then the cocoa powder.
Separately beat the egg whites with the salt.
The two compositions mix easily, with a spatula (I prefer the silicone one, I wouldn't replace it with anything in the world) and not with the mixer.
Bake two sheets of this mixture over medium heat for 10-15 minutes.
Beat the liquid cream until it becomes hard, add the hardener, follow the honey and vanilla essence and finish with condensed milk.
Glaze: Melt the chocolate in a bain-marie, add the butter and oil and mix well to make a fine and glossy icing.
For topping: melt the cream over low heat and add the butter. Mix until smooth, then cool.
Take a sheet, add half the amount of cream, spread evenly.
The cooled topping is spread over it
Put it in the fridge for about 10 minutes to harden the topping, then add the second sheet, which is pressed to adhere well to the cream.
Warm glaze is spread over it.
Leave it in the fridge for about 1-2 hours, after which it is only good to serve.
For the top: 200 g of flour, 100 g of cold butter, 40 g of sugar, a few pinches of salt, 1 tablespoon of cocoa
For the cream: 200 ml of milk, 12 g of gelatin sheets (or plain gelatin), 150 g of sugar, 400 g of mascarpone (or any cream cheese), 500 g of Greek yoghurt (or non-fat fermented cream drained by whey), 70 g of candied fruit (raisins or chocolate), orange essence (vanilla, rum or cinnamon), 130 g of biscuits or other biscuits, cocoa - for decoration.