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Kinder Pingui

Kinder Pingui


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We make 2 tops like this: we beat the yolks with the sugar and the vanilla sugar until it becomes a creamy foam. Mix the flour with the baking powder, semolina and cocoa and add to the yolk cream. Then gradually add the milk, oil and honey. Separately beat the egg whites hard with a drop of salt and slowly incorporate with a wooden spoon into the yolk mixture. Pour the mixture into a tray (23/33) lined with baking paper and put in the preheated oven for about 20 minutes.

In the meantime we will prepare the cream. We hydrate the gelatin in cold water. We mix the condensed milk with 50 ml of milk, and in the rest of the heated milk we dissolve the gelatin drained from the water in which we hydrated it. Stir until completely dissolved and add it to the condensed milk, mixing gently. Beat the whipped cream with the vanilla sugar until it becomes hard, then gradually and gently incorporate it into the condensed milk mixture. Let it cool until it hardens a little.

Spread half of the cream on a countertop (cooled) and let it cool again, during which time we will prepare the first icing. Put all the ingredients in a bowl and melt over low heat. Homogenize and leave to cool. Pour over the cream and spread lightly, taking care not to mix with the cream. Let it cool again until the icing hardens, then spread the other half of the cream, cover with the second top and spread the second icing evenly, which we prepare just like the first icing, only we spread it hot. Let it cool again until the icing on top hardens.

Cut with a sharp knife and moisten with hot water.

Good appetite!


How to prepare penguin cake

Separate the yolks from the egg whites. Beat the yolks with the sugar until you get a clear and frothy mixture. Add the cocoa powder, oil, water, baking powder and cinnamon and continue to mix with the electric whisks. Add the flour and lightly whipped cream. Finally add the whipped egg whites and mix them with the mixture with movements from bottom to top, so as not to disassemble them.

Pour the dough into a rectangular pan and bake at 180 ° for 20 minutes. Meanwhile, whip the cream with the icing sugar and jelly and prepare the chocolate sauce: put the butter, oil, vanilla essence, and chocolate in a saucepan and mix until all the ingredients are melted.

Once the sponge cake is ready, let it cool, cut it in half and stuff it, alternating a layer of cream with a layer of chocolate sauce. Finally, fill it with the chocolate sauce and let it cool. Put it in the fridge for at least a couple of hours before serving. Your Penguin Cake is ready to be tasted.


Kinder pingui

I realized that there is no day without kinder penguins in our refrigerator, so I felt obliged to make kinder penguins at home at least once. I looked for recipes and I came across the perfect recipe for a "culinareasa" (read the housewife on culinar.ro) that I admire a lot because she has Recipes only one and one, respectively Laura Laurentiu.

I warn you from the beginning that it is a culinary recipe that must be tried, otherwise you will think about it until you get into a hypoglycemic crisis :)) I'm kidding, but one thing is for sure: kinder pingui cake is better than kinder from the store! I also warn you that it is not a very simple recipe and that the kitchen may look disastrous at the end, but… WORTH IT!

Countertop ingredients:
- 10 eggs
- 200 gr of sugar
- 2 sachets of vanilla sugar
- 5 tablespoons of baby semolina (if you don't have one, replace with breadcrumbs)
- 5 tablespoons flour
- 5 tablespoons cocoa
- 5 tablespoons honey
- 1 1/2 packets of baking powder
- a pinch of salt
- 50 ml of milk
- 270 ml of oil

Separate the eggs, then mix the yolks with the sugar and vanilla sugar. We get a thick cream, like ointment. Gradually add the flour (sifted together with the baking powder), cocoa and semolina. Then mix, in turn, at minimum speed, milk, oil and finally honey. Separately, beat the egg whites until stiff, together with the salt. Mix the egg white foam with the yolks. From this composition we bake 2 sheets, in a large tray, lined with baking paper. The bigger the tray, the thinner the sheets come out and the cake approaches Kinder Pingui in appearance. Bake the sheets for 12-15 minutes, in the hot oven (until they pass the toothpick test) then leave them to cool, without removing the baking paper.

Cream ingredients:
- 700 ml liquid whipped cream
- 3 packs of whipping cream
- 3 tablespoons of condensed milk
- 2 tablespoons of honey
- 2 sachets of vanilla sugar

Beat the whipped cream hard, add the whipped cream hardener, then honey and vanilla. We obtain a strong cream, which we cool until the sheets cool completely.

Glaze 1 (put between the 2 layers of cream)
- 120 gr of household chocolate
- 70 gr of butter
- a tablespoon of water
- 2 tablespoons oil.

Melt them all in a bain marie and let them cool to room temperature.

Glaze 2 (put over the cake)
- 220 gr of household chocolate
- 100 gr of butter
- 3 tablespoons oil
- 3 tablespoons of water
- a tablespoon of powdered sugar

Melt them in a bain marie and let them cool to room temperature.

Buuuun, let's start assembling, I say! Put 1/2 of the amount of cream on the first sheet and level it as best we can with a spatula or a damp knife. Pour the icing 1 over the cream, at room temperature, level well and put it in the freezer or refrigerator for a few minutes, until the icing hardens. Then put the second layer of cream, level and pour over the second sheet. Press well and remove the baking paper. Pour icing 2 over the cake and level very well. Put the cake in the fridge for a few hours.

I know it may discourage you from the length of the recipe and the multitude of ingredients but you can console yourself with the thought that… the cake is very very good, a very large amount comes out, so it's really an economical fry… your loved ones will smile and ask for it supplement!


Kinder Pingui cake - the best homemade dessert

All children love Kinder Pingui cake. On my son's birthday I prepared this dessert, and everyone ate it breathlessly. I recommend you to try this recipe too, because it is quite easy.

Countertop ingredients:

  • 10 eggs, 200 g sugar, 270 ml oil
  • 2 sachets of vanilla sugar, 5 tablespoons semolina
  • 5 tablespoons flour, 5 tablespoons cocoa
  • 5 tablespoons honey, 1 teaspoon baking powder
  • A pinch of salt, 50 ml of milk

Ingredients for the filling:

  • 700 ml whipped cream, 1 sachet of gelatin
  • 50 ml milk, 3 tablespoons honey
  • Half a teaspoon of vanilla essence

Ingredients for chocolate icing 1:

  • 120 gr dark chocolate, 1 tablespoon water
  • 70 gr butter

Ingredients for chocolate icing 2:

  • 220 gr dark chocolate, 100 gr butter
  • 3 tablespoons oil, 1 tablespoon water
  • 1 teaspoon bee honey

Method of preparation:

For the beginning we will prepare a tray that we will cover with baking paper, then we will heat the oven to 175 degrees and we will prepare the dough.

We divide all the ingredients in two, because we will prepare two countertops. Beat 5 eggs with 100 g sugar, a sachet of vanilla sugar, 2.5 tablespoons semolina, 2.5 tablespoons wheat flour, 2.5 tablespoons cocoa, 2.5 tablespoons honey, half a teaspoon baking powder, 135 ml oil, 25 ml milk and a pinch of salt.

Mix lightly and pour the dough obtained in the pre-prepared baking tray. Put the tray in the oven and bake the dough for 12-15 minutes. Repeat the procedure to prepare the second dough. Bake it the same as the first one. Cover the 2 worktops with a cloth and let them cool.

Now we can prepare the first chocolate icing. Melt the chocolate with the butter and water in a bain-marie, stirring constantly. After it has melted, take the pot off the heat and let the icing cool slightly.

Then prepare the gelatin according to the instructions on the package. Beat the whipped cream until it hardens. Mix the milk with the honey and vanilla essence and add it to the whipped cream. At the end, add the swollen gelatin and mix well.

Place half of the amount of vanilla cream on the first counter and level well. Carefully apply the chocolate icing, which must be at room temperature. Put a little cake in the fridge to harden the chocolate icing.

Then add the rest of the cream and cover with the second top and prepare the second chocolate icing.

Break the dark chocolate into pieces and put it in the microwave to melt. Add butter, oil, water and honey. Mix lightly and pour the icing obtained over the top. Put the cake in the fridge for a few hours, then cut it into slices and serve it with your loved ones. Good appetite and increase cooking!


Kinder Pingui cake

For amateurs who love to bake, here is a provocative temptation.
Even if it is not easy to prepare, after Kinder Pingui you will lick your fingers. Find out here how to spend your Sunday in the kitchen.

Method of preparation:

Preparation of countertops: Separate the yolks in a bowl, mixing with the 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 glaze:
240g milk chocolate
140g of 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 of butter
3 tablespoons oil
1 tablespoon water
1 tablespoon powdered sugar

The second glaze, on top, is prepared exactly like the first.

For the cream:

700 ml cream
1 sachet of gelatin
3 tablespoons milk
2 tablespoons 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.

Cake assembly: Spread the whipped cream on the first top, smoothing very well, then apply 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 worktop 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.

* The ingredients for the countertop can be found in the table above.


Kinder Pingui cake

For amateurs who love to bake, here is a provocative temptation.
Even if it is not easy to prepare, after Kinder Pingui you will lick your fingers. Find out here how to spend your Sunday in the kitchen.

Method of preparation:

Preparation of countertops: Separate the yolks in a bowl, mixing with the 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 glaze:
240g milk chocolate
140g of 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 of milk chocolate
100g of butter
3 tablespoons oil
1 tablespoon water
1 tablespoon powdered sugar

The second glaze, on top, is prepared exactly like the first.

For the cream:

700 ml cream
1 sachet of gelatin
3 tablespoons milk
2 tablespoons 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.

Cake assembly: Spread the whipped cream on the first top, smoothing very well, then apply 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 worktop 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.

* The ingredients for the countertop can be found in the table above.


Kinder - Penguin

Last night, or rather this morning, a topic of Biancai-21, asking for help translating this recipe. Because my kindergarten - Milena, saw what I was concentrating on tonight and asked me to make her cake, today (or yesterday?) I started to make it. I thank him Bianca because it caught my eye, it's really flour & # 33

First of all, I want to emphasize that if you serve it in a larger tray than mine, it will come out a little thinner, implicitly closer to the appearance of the original Kinder cake. Or, the ingredients can be reduced.

It was:
10 eggs
200 grams of sugar
2 packets of vanilla sugar
5 tablespoons filled with baby semolina - I did not have such a thing, I guess it's instant semolina for babies, so I put 5 tablespoons of fine white breadcrumbs
5 tablespoons flour
5 tablespoons full of bitter cocoa
5 tablespoons honey (acacia)
1.5 pac. baking powder
1 pinch of salt
50 ml milk
270 ml oil

Glaze 1 (over cream)
120 grams of household chocolate
70 grams of butter
1 tablespoon water
2 tablespoons oil

Icing 2 (for finishing the cake)
220 grams of household chocolate
100 grams of butter
3 tablespoons oil
1 tablespoon water
1 tablespoon powdered sugar

700 milliliters of cream for whipped cream - ready-made sweetened from Meggle or Dolcella (so it says in the original recipe, it also works with sweet cream)
1 packet of instant gelatin or 2 packets of whipping cream
3 tablespoons milk (I used condensed milk)
2 tablespoons honey
1/2 tablespoon vanilla essence (I used 2 sachets of Dr. Oetker vanilla sugar and 1 ampoule of butter-vanilla essence).

For the top, separate the eggs, beat the 10 yolks with the sugar and vanilla sugar for a few minutes on high speed until the mixture is a thick cream. Add flour, baking powder, cocoa and semolina (in my case breadcrumbs). Mix lightly. lightly add milk and oil, add honey. Mix lightly with the 10 beaten egg whites (hard foam) with salt powder.



- the final composition is quite liquid.

Bake two sheets, one, she says, on baking paper, in the oven with ventilation at 165 degrees for. 12-13 minutes or normal at 175 degrees. Let them cool without removing the paper.

Meanwhile, prepare glaze 1, from all the ingredients that are mixed on the fire, melting them, without boiling.

Set aside to cool.

Mix the whipped cream on high speed until it beats. Add & quotInstant želatinu Fix & quot - that is, instant fix gelatine, which I don't know where to get, in which case I use the second option - 2 packages of whipped cream hardener. Add the milk (in my case condensed milk), honey, essence and mix well again. The result is a good tzapana cream:


Kinder Pingui

Für den Teig den Backofen auf 175 ° C (Ober- / Unterhitze) vorheizen. Die zimmerwarme Butter cremig rühren. Dann den Zucker, die Eier und die Buttermilch unterrühren, bis eine etwas cremig-schaumige Masse entstanden ist. Das Mehl mit Kakao, Natron und Salz vermischen und unterrühren.

Den Teig etwa 1 cm dick auf zwei mit Backpapier auslegte Bleche streichen. Ins Rohr schieben und etwa 10 Minuten backen (der Teig sollte oben eine Haut gebildet haben, aber trotzdem noch weich sein). Auf einem Rost abkühlen lassen.

Für die Creme die Stärke in etwas von der Milch klumpenfrei anrühren. Die restliche Milch mit dem Zucker aufkochen und die angerührte Stärke einrühren. Gut durchkochen, aber aufpassen, dass es nicht anbrennt.

Die Masse etwas abkühlen lassen und die Gelatine einrühren. Den Mascarpone dazugeben und gut durchrühren. Danach mit dem Honig und dem Zitronensaft nach Bedarf abschmecken. Die Sahne schlagen und darunter ziehen. Nun auf dem einem Boden ungefähr 2/3 der Creme verteilen und für 5 Minuten in die Tiefkühltruhe geben.

In dieser Zeit die Vollmilchschokolade in einem Topf schmelzen lassen. Nun den Boden mit der Creme wieder rausholen und mit einem Esslöffel in schnellen Bewegungen die flüssige Schokolade über die Creme fließen lassen. Das Ganze kommt wieder für ein paar Minuten in die Tiefkühltruhe, bis die Schokolade fest ist.

In der Zwischenzeit die Schokoladenglasur entweder in einem Wasserbad oder in der Mikrowelle erwärmen. Den zweiten Boden in 18 Stücke schneiden.

Den ersten Boden wieder rausholen und mit dem Rest der Creme bestreichen. Dann die 18 Stücke vom zweiten Boden auf die Creme legen und mit der Schokoglasur bestreichen. Und ab damit in den Kühlschrank zum Abkühlen.


PENGUIN CAKE

The penguin cake is the homemade version of the well-known children's dessert, Kinder pingui. Therefore it can only be a marvel of sweetness! Cocoa top, honey-flavored whipped cream, chocolate icing. Everything that can be better, more appetizing and more loved in one gulp. Mmmmm, perfect

It takes a long time to prepare. It needs time to harden the cream, to harden the intermediate glaze, etc. So the 80 minutes total time is the actual working time. Without waiting and cooling.

The quantities are for a large cake tray. Depending on how big (or small) you cut the portions, it can satisfy a lot of cravings. You can even get 64 pieces. For portioning you need a knife with a thin and very sharp blade.

The countertop recipe contains baking powder. It once happened to me to forget to put it on. The surprise was that in the end the cake turned out much better. Much closer to the original in appearance and consistency. So since then, I've been doing it without baking powder. So it's up to you which option you prefer. The photos are from the baking powder version.


  • 600 ml Sahne
  • 2 Päckchen Vanille Zucker
  • 3 Päckchen Sahnesteif
  • 600 g Mascarpone
  • 350 g Magerquark
  • 150 g Pudding
  • 6 Stück Kinder Pinguis
  • 600 g Schoko Butterkekse
  • 400 g Dunkle Chocolate
  • 250 g Butter
  • Etwas Kinder Pingui für die Deko

Ihr müsst euch auf jeden Fall beim Backen der Kinder Pingui Torte beeilen! Sonst stibitzen die Kurzen die köstlichen Desserts einfach aus dem Kühlschrank.

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Mehr erfahren

Zu Beginn die Sahne und den Vanille Zucker mit einem Handmixer schaumig rühren und mit dem Sahnesteif steif schlagen.

Anschließend hebt Ihr nach und nach die Mascarpone, den Magerquark und den Pudzucker unter. Ein Drittel dieser Creme wird dann kaltgestellt.

Nun schneidet Ihr 6 Kinder Pingui-Riegel klein und arbeitet sie in die übrig gebliebenen zwei Drittel der Creme ein.

Jetzt bereitet Ihr eine Springbackform mit Backpapier vor. Die Schoko Butterkekse werden dann einzeln mit der Pingui-Creme bestrichen und rundum in die Backform gelegt. Die restliche Creme verteilt Ihr auf der Keks-Schicht.

Anschließend schmelzt ihr 200g dunkle Schokolade und 125g Butter im Wasserbad und verteilt sie auf der Torte. Danach stellt Ihr sie für 8 Stunden in den Kühlschrank.

Nun stürzt Ihr die Torte. Here are the rest of the right-hand side cream tops on the night with the cream of the star.

Dann schmelzt Ihr erneut 200g Chokolade und 125g Butter im Wasserbad und bedeckt die obere Seite der Torte damit.

Zuletzt die Kinder Pingui Torte mit Schlagsahne und etwas Kinder Pingui-Stücken decorieren, 1 Stunde kaltstellen und genießen!


Video: Гигантский киндер пингви с кокосом и малиной. Kinder pingui


Comments:

  1. Lindley

    remarkably, it is very valuable coin

  2. Othomann

    Quite right! I think it is a good idea.

  3. Houdain

    Great

  4. Cai

    Shame and shame!



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