It seems more complicated when you make a lot of cakes at once, but it's simple, and it's worth it!
So I started with countertop:
-I put margarine, chocolate, milk and bottles of rum flavor on the steam bath to soak it, when it became homogeneous I set it aside for 5 minutes.
-We whipped whole eggs with a pinch of salt until they doubled in volume, then I added the sugar in the rain and mixed until it became a foam that writes and is quite shiny.
-I added sifted flour, sifted cocoa and it, baking powders, became a harder composition that I gradually diluted by always mixing with a wooden spoon, with the composition of chocolate and margarine until it became homogeneous.
-I wallpapered a rectangular cake form with margarine and baking sheet, I poured the composition and put it in the preheated oven at 170 degrees for almost an hour, checking after 40 minutes with the stick, when it comes out clean it is ready. Let it cool in the pan .
-I prepared the whipped cream in a bowl, I beat the cold cream from the fridge with the mixer until it became hard foam.
-I put the gelatin sheets soaked in cold water for 10 minutes, until they tripled in volume, I squeezed them by hand with water and I put them in a saucepan with a little water and 200 gr sugar, I mixed well, I heated it a little until it became like a syrup and I waited a minute until it became a thick honey composition.
-Then I added it to my whipped cream stirring from the bottom up until smooth, I added the rum flavor, and left in the bowl for a few minutes until it thickened a little. Possibly in the fridge for a few minutes. I cut the top in half with the wire and with great care I separated the two slices of countertop, and with the help of a cardboard of course.
-I filled the top with delicious whipped cream, then I arranged the fruits in a row. I left them in the fridge for a few minutes and then I placed the second top on top. to remain so.
I left it to rest until I prepared the rest, the flowers, the butterflies, the leaves, etc.
-I put 1.2 kg of white chocolate, 6 tablespoons of honey, 6 lg of water on the steam bath and let it soak well, it became like a cream.
-I put the gelatin sheets soaked in cold water for 10 minutes and squeezed them well with water in my hand, I added a little water and dissolved in a saucepan over low heat until it became like a syrup, I waited a few seconds to become like honey and I added it to my chocolate composition.
-I put everything in a bowl covered with cling film and it cooled in the fridge.
-After an hour I took it out and worked it with powdered sugar as it contains, I became like a loaf of bread, as seen in the pictures, I divided it and colored it with different colors, yellow for yellow flowers, purple from blue and red for butterflies, but I left a lot of green and white.
-I spread the greens and covered the cake with green plastic chocolate, then I made many butterflies, the popcorn with my shapes, I left them to harden at room temperature for a few hours, I covered the cake with the green well spread and the butterflies, I had the popcorn glued with a little water on top and here is the result of four cakes!
Kinder Penguin Cake & # 8211 Kids love it!
With a little creativity and a little effort, I managed to put a fantastic dessert on the table. My children were very excited. However, I must admit that I could not resist the temptation to taste this cake.
- 6 eggs, 6 tablespoons sugar
- 6 tablespoons milk, 6 tablespoons flour
- 6 tablespoons cocoa
- 1 sachet of baking powder
- 100 ml milk with chocolate (for syruping the countertop)
- 300 ml sweet cream, 400 gr sour cream
- 100 gr powdered sugar, 2 sachets of vanilla sugar
- A few drops of lemon juice
Ingredients for chocolate topping:
- 100 gr chocolate, 50 gr butter
- 2 tablespoons water
- 2 tablespoons powdered sugar
- Cream, oranges, grated chocolate (for decoration)
Method of preparation:
Beat eggs with sugar, then add milk, wheat flour, baking powder and cocoa. Mix well to combine ingredients. Pour the dough obtained into a tray.
Put the tray in the preheated oven at 180 degrees. When the countertop comes off easily from the edges of the tray, it means that it has baked. Let it cool, then cut it in half, horizontally. Syrup the top with milk and chocolate.
Beat the sweet cream with the sugar, vanilla sugar and lemon juice, then add the cream. Mix well. Spread half of the cream on the syrupy top.
Melt the chocolate and butter in a bain-marie. Add water and sugar and mix until you get a chocolate topping. Pour the topping over the cream.
Refrigerate for about 10 minutes, then remove and pour the rest of the cream over it. Cover with the second countertop. Decorate the cake with whipped cream, grated chocolate and orange.
Leave the cake in the fridge for a few hours, then cut it into slices and serve it with your loved ones. Good appetite!
Kinder Pingui cake recipe
Kinder Pingui cake is a sensational homemade cake with a fluffy top, fine cream with whipped cream, honey and condensed milk. It is a simple cake if we talk about its preparation but at the same time complex in terms of taste.
Kinder Pingui cake it is a perfect dessert, much better than the commercial cake. Just like the Kinder Sliced Milk Cake, Kinder Pingui it is a creamy and special dessert. What is the difference between the two homemade cakes?
- is a cake with two fluffy tops and a layer of aromatic and fine cream with cheese, condensed milk and whipped cream. See how to make a kinder slice of milk cake!
- Kinder Pingui cake it is double the slice of milk, literally and figuratively. It consists of two fluffy countertops with cocoa, satin cream with honey, whipped cream and condensed milk. From any angle, the two cakes are perfect, one better than the other. All you have to do is try them and see which one you like best.
Before I move on to the Kinder Pingui recipe, I want to leave you with some helpful recipes & # 8211 quick homemade condensed milk recipe and homemade vanilla extract recipe. I am sure that these two recipes will be useful because not all brands of condensed milk on the market are suitable for cakes and desserts, they do not have the right consistency and are not found in any store. As for the vanilla extract, we have presented you two extremely easy and economical recipes. In fact, it is much more than that because you need vanilla pods that you have already used and you would normally throw them in the trash.
Therefore, we immediately move on to the recipe and how to prepare the Kinder Pingui cake. But I have a few details to do before, for the countertop I used a 43 & # 21528 cm tray and I cut the resulting countertop in two. You have another option, you can use the 35/25 tray and bake a countertop to cut in half or bake two countertops.
Prima Latte II Silver Coffee Espresso
Smoothie and Ice Cream Set for C9500, C9820, EVO820 and MOTIV1 range
Sandwich-Maker DuraCeramic High Gloss Deep Fill
Adina (Chef de cuisine), May 7, 2010
It looks really good. I think your grandchildren were very happy with this wonderful and tasty cake! Congratulations! It feels like you're putting soul into everything you do. Congratulations!
dicarmencitta1957 (Chef de cuisine), April 30, 2010
He looks really good and I'm sure you made him crazy dear Lenuta. Congratulations.
constanta proca (Chef de cuisine), April 30, 2010
burdulea maria elena (Chef de cuisine), April 29, 2010
elenita (Chef de cuisine), April 28, 2010
Mrs. Maria congratulates a delight that has become a super whim
mariana scarlat (Chef de cuisine), April 28, 2010
How good it looks! And it's not particularly complicated!
husni (Chef de cuisine), April 28, 2010
Daniela (Chef), April 28, 2010
It looks good! Save the recipe!
mihaela cecilia (Chef de cuisine), April 28, 2010
Wonderful cake! I must try it!
burdulea maria elena (Chef de cuisine), April 28, 2010
That's right Julia are delicious.
burdulea maria elena (Chef de cuisine), April 28, 2010
Viorica, it's worth a try, if you find the sheets ready, it's perfect. I posted the picture with the sheets I bought for the interested housewives, they can have multiple uses, for various desserts, I am satisfied with the way I can use them, it helps me save time when I am in crisis.
burdulea maria elena (Chef de cuisine), April 28, 2010
Thank you violette for points and appreciations!
violette (Chef de cuisine), April 28, 2010
A sensational cake! Congratulations for presentation! You have 5 * from me!
burdulea maria elena, April 28, 2010
Siddy thank you, here Cristiana was no longer capricious, she ate more than half of the cake in about 4 days. Radu did not come, he is still too young to stay with his grandparents.
vio (Chef de cuisine), April 28, 2010
strong good cake I made a delicacy a few times but I will try with commercial sheets as it goes faster the scibri are good I will try with them bravo
Sidy (Chef), April 28, 2010
Oh, how good your Lenutico cake looks. Congratulations ! I like your changes! Thus, the cake is made much easier and faster. I am sure that Radu and Cristina were more than happy.
vera (Chef de cuisine), April 27, 2010
juliya (Chef de cuisine), April 27, 2010
More than a delight! Congratulations!
Piri Piri and Cinnamon (Chef de cuisine), April 27, 2010
very good! and I am a child: d
burdulea maria elena, April 27, 2010
Yes, it was delicious, glazed with mint-flavored chocolate. It was Cristina's idea to put mint. She really likes mint chocolate.
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 gently.
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.
Put all the ingredients in a saucepan and melt them on a steam bath.
I hurried to finish the cake and forgot to take pictures step by step, but you can find more pictures at Kinder Pinguin Cake
Cut the top into 2. Take one of the tops, put it in a detachable round shape and spread some of the cream. Spread icing I on top of the cream and put the cake in the freezer for 5-10 minutes to harden the icing. After it has hardened, take it out of the freezer and spread a part of the cream equal to the first part.
Since I had a little icing left, I put it over the cream.
Now we put the second countertop.
Put the rest of the cream on top and then the icing II. To restore this aspect of the waves, take a twig and press it back into the glaze. Let the cake cool to harden. When it has hardened, remove the walls of the tray.
About the Egyptian Cake
This Egyptian Cake made headlines on the internet almost 10 years ago. Palachinka took it over in 2009 from Mila Božić Erkić who published it in 2007. It is a Serbian recipe & # 8211 Egipatska torta. Sarboaicele are great housewives and lovers of cakes and pies, so recipes have been invented. I know from my girlfriend Laura Laurentiu (blogger at retetecalamama.ro, timisoreanca and Serbian speaker) how many recipes from us have been translated from Serbian. She herself translated a lot and posted them on a culinary forum. Kinder Pingui, Spanish wind, Bayadere and many more have been translated by Laura from Serbian websites. Many of our housewives took them over but did not mention the source of inspiration & # 8230
I read the recipe for this Egyptian Cake years ago and I was not impressed. I moved on. Look, it's his turn now and I set to work to do it. I was skeptical about its texture because its components and proportions violate many classic confectionery rules: lots of cream, rather thin sheets, burnt sugar mixed in whipped cream (it is known that its enemy is moisture). I gave it a try, so to speak. It basically alternates meringue leaves with walnuts and hazelnuts, vanilla cream with butter and whipped cream and mixed with burnt sugar and chopped hazelnuts.
Both Palachinkai's and Mila's recipes call for the use of a whipped cream powder in the sachet, which I replaced with whipped cream. I do not recommend Hulala, Meggle or other imitations that have nothing in common with whipped cream. The cream should be kept in the refrigerator for at least 6 hours before beating.
Vanilla cream, in their recipes, it is indicated to use an exaggerated number of yolks (10 yolks per 340 ml of milk) and an awful lot of flour. A glue comes out to glue the wallpaper! Vanilla cream is meant to be one Mousseline & # 8211 means a pastry cream whipped with soft, foamed butter. I followed my vanilla cream recipe with butter and I did well! It is best to use the remaining yolks from the leaves, so that we do not have losses.
A positive vote agrees to use hazelnuts or almonds in the recipes of both ladies! In our country, the Egyptian cake has been made with walnuts & # 8230 and it is not the same. The hazelnut is fabulous! Even if it is more expensive, it must appear in this recipe! At least 30% hazelnuts and 70% walnuts. Don't compare peanuts with walnuts! That's why everyone is capped by Ferrerro Rocher, Toffifee or Nutella! Because they are made with hazelnuts. Both walnuts and hazelnuts should be lightly fried before use to develop their natural flavor.
A negative aspect found in both recipes: lack of salt !! There is no such thing! They have no salt in meringue leaves with walnuts and hazelnuts (which are a killer of sweets) or in creams. Well, I put salt in everything, even more, I made a salted caramel (burnt sugar with fleur de sel) to bring taste to this recipe. No salt is terrible.
I adapted the recipe to a diameter of 22 cm and made 4 sheets and 4 rows of cream (x2). A came out Tort in Egypt 9 cm high and having approx. 2.5 kg. That is enough for 20 servings.
I thought I would share with you a light and decadent desert that will make you think of the frozen winter days, thus managing to get rid of this summer's heatwave through every mouthful.
For the countertop I used:
- 100 grams of butter
- 125 grams of brown sugar
- 50 grams of bitter chocolate
- 130 grams of flour
- ½ sachet of baking powder
- 2 eggs
- 25 grams of cocoa
- 200 ml whipped milk
For the cream I used:
- 300 ml whipped cream
- 2 tablespoons condensed milk
- 1 tablespoon honey
- 1 sachet of vanilla sugar
- 5 grams of gelatin
For glaze 1:
For glaze 2:
- 75 grams of bitter chocolate
- 30 grams butter
- 1 tablespoon water
- 1 tablespoon powdered sugar
I started by preparing the wet countertop. I mixed the butter with the brown sugar until it incorporated well and then I added melted chocolate and I mixed everything very well. I added one egg at a time, and then I added the dry ingredients and mixed the whole composition for 10 minutes. At the end I added the whipped milk and then I poured the composition into small cake tins (6 came out), but you can pour the whole composition into a large cheesecake tray.
The next step was to put the composition in the oven for 20-25 minutes at a temperature of 165 degrees. After baking, I took the composition out of the molds and let them cool and then cut them in half.
For the cream I beat the cream and then I incorporated honey, vanilla sugar, condensed milk and gelatin in it, then I poured the mixture over half a counter and put everything in the fridge for 30 minutes until it hardened.
The next step was to prepare the icing on the steam bath. I poured icing 1 over the layer of hardened cream and I put the other half of the top over it, and I will pour icing 2 over this top and put everything in the fridge for at least 2 hours. The colder the dessert, the better.
Kinder Penguin Cake & # 8211 Dessert to the taste of all children
If your child's birthday is approaching, or you just want to surprise him, prepare the Kinder Pingui cake. It tastes very good, that's why all children want to taste it. You can find the recipe in the rows below.
- 8 eggs, 200 g sugar
- 6 tablespoons wheat flour, 3 tablespoons cocoa
- 1 teaspoon baking powder
- A pinch of salt
- 750 ml sweet cream 30%
- 250 gr mascarpone, 4 tablespoons powdered sugar
- 3.5 tablespoons gelatin
Ingredients for the chocolate layer:
Method of preparation:
We prepare the cocoa top. Beat the egg whites with a pinch of salt until you get a firm foam. Gradually add the sugar and continue beating. Then add the yolks, one by one.
Sift the flour with the baking powder and cocoa and add it to the egg bowl. Mix everything with a spatula or a wooden spoon. Divide the dough in half. Pour half of the dough into a tray lined with baking paper.
Put the tray in the preheated oven at 180 degrees and bake the dough for about 15 minutes. We repeat the procedure to bake the second countertop.We prepare cream. Dissolve the jelly in a little warm water. Let it cool. Beat the sweet cream with the mixer until it hardens. Add mascarpone cheese and powdered sugar. Stir further, then add the dissolved gelatin and mix quickly. Divide the cream in half.
We put half of the cream obtained over the first countertop. We stretch it beautifully. Put the cream-smeared countertop in the fridge.
To prepare the chocolate layer, break the chocolate into small pieces. Heat the milk in a saucepan. Add butter and chocolate. Heat the mixture lightly. Stir continuously until the ingredients are completely dissolved. We take the pan off the heat and set it aside to cool a little.
Spread the chocolate over the first layer of cream.We spread it evenly. Let the chocolate cool.Add the remaining cream on top and cover it with the second top.We prepare the chocolate icing. Melt the chocolate in a bain-marie or in the microwave and pour it over the top. Sprinkle coconut flakes on top. We put the cake in the fridge for a few hours, after which we can cut it and serve it. Good appetite and increase cooking!
3 cups flour, 1, 1/2 cup sugar, 5 tablespoons cocoa, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons vinegar, 1/2 cup oil, 2 cups water
1/2 cup oil, 1/2 cup sugar, 2 cups water, 3 cups flour, 1/2 cup crushed walnuts, 3 tablespoons cocoa, 1 teaspoon baking soda, 1 baking powder, 2 vanilla sugar, rum essence
5 tablespoons powdered sugar, 2 tablespoons water, 2 tablespoons oil, 2 tablespoons cocoa, vanilla sugar, rum essence