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Beat the egg whites with the salt. Mix the yolks well with the sugar, then add the flour, semolina, cocoa, vanilla, baking powder, honey dissolved in warm milk and oil. Mix well, then add the beaten egg whites well. Mix lightly with a wooden spoon.
In order not to have problems with cutting the countertop evenly, I divided the composition into 2 and put it in 2 trays. Here I tell you my "mistake": I poured the composition in the oven tray and of course it didn't come out very high. being too big, it didn't fit in my fridge, so I had to make 2 kinder penguins. One bigger for Christmas and one smaller for pre X'mas. They were all very happy with this event, though. So you can use a tray smaller than the oven and possibly make like me, bake in 2 trays or in 2 times.
Put it in the ventilated oven at 165 degrees for 12-13 minutes or in the normal one at 175 degrees. For me it was ready in 8 minutes / ventilated. Let the countertop / countertops cool without removing the baking paper.
Prepare glaze 1:
Mix all the ingredients in a bain marie until melted, then let cool.
We prepare cream:
Beat the whipped cream, then add the sugar and honey. Leave the gelatin to hydrate in cold water for 10 minutes and then put it in warm milk, it will melt. Add the milk with gelatin in the cream and mix well.
If you use whipped cream hardener, use it according to the instructions on the box, then add the sugar, essence and honey. Stir until smooth. We will get a thick cream.
Assembling the cake:
Put a sheet of cake on the tray, take the baking paper and spread half of the cream over it. Let it cool for 10-15 minutes.
We prepare glaze 2:
As with the first glaze, melt on a bain marie or over low heat and let cool.
Remove from the fridge and put half of the remaining cream. Level well. Put the sheet with the baking paper on top, press lightly everywhere, then peel off the paper.
Pour with a spoon all over the icing 2, which we level with a wet knife with a long blade. Leave it at room temperature for a few minutes, then let it cool. It can be served after a few hours. In order not to have problems with cutting hardened chocolate from above, before cutting it, pass the blade of the knife through the flame, so it will melt the icing and will not affect the appearance of the slices.
It is of a rare kindness… In our country it was finished much faster than it is humanly possible. I strongly recommend this cake.
Herzlich Willkommen auf Sugarprincess!
My name is Yushka Brand and I was on my blog and I was on Youtube with my back on my Kindergarten, Ritter Wolf and my Golden Retriever Tamino.
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Ihr findet die Rezepte in der Übersicht oben unter "Rezepte" oder hier weiter unten im Archiv. Mindestens einmal in der Woche erscheint auf Sugarprincess ein Rezept mit Video. Zusätzlich gibt es hier immer wieder meine Wochenspeisepläne, Reiseberichte, Fashion-Postings und Geschichten aus der Großfamilie! Nachhaltigkeit, saisonale und vollwertige Küche, aber auch klassische Kuchen- und Tortenrezepte, Mode und Reisen sind die Schwerpunkte meines Blogs.
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Poznámka od kuchařky
Recept jsem objevila před nějakou dobou na internetu s tím, že to určitě „někdy” zkusím. Stále jsem ale odkládala, zdálo se mi velmi pracné a časově náročné. Ale není… A výsledek stojí zato. O mnoho lepší a chutnější, než original !!
Pláty těsta jsem si upekla večer předtím, druhý den jen připravila krémy a polevu.
(čokoládový krém, který se dává measures smetanové lze nahradit jakýmkoliv jiným, také např. z omegy 125 g, 15 dkg čokolády a lžící prosátého kakaa).
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 8 Bars - 0.53 lbs
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Kinder Pingui homemade recipe, perfect for the little ones
1. To start, mix all the dry ingredients in the bowl. Using a mixer, beat the eggs with salt. Gradually add the sugar and mix well. Add the vanilla essence and oil.
2. Gradually add the composition of dry ingredients over the egg mixture. Mix until you get a soft and homogeneous dough.
3. We pour the dough obtained in a form covered with baking paper. Bake in the preheated oven at 170 degrees Celsius for 12-15 minutes.
4. Mix the gelatin with cold water and leave it to hydrate. Using a mixer, beat the cream. Add condensed milk, honey and vanilla essence. Stir until smooth.
5. Add the melted gelatin over the cream. Mix very well, then divide the cream obtained into two equal parts. For the chocolate icing, mix the hot cream with the dark chocolate.
6. We cut the top obtained in two equal parts. Wallpaper a part with the previously prepared cream, and add a layer of glaze on top. Put the cake in the fridge for 1-2 hours to solidify.
7. After this time, take the cake out of the fridge and cover it with another layer of cream. On top, add the 2nd top and evenly, a layer of chocolate icing.
Keep the cake in the fridge for 1-2 hours before serving.
Kinder huge slice of milk! sponge cake that melts in your mouth
Follow it carefully to succeed in a recipe. Calories: 306 Cornlets with butter and cream cheese & # 8211 Ebook Zing ebookzing. Translation of this page Jul My notebook abounds in recipes for croissants, croissants. Super recipe Kinder slice of milk Since I discovered this recipe, I no longer buy the cake from the store. I tried different recipes on the net and in magazines. The homemade cake is much better, it has.
You have to try the recipe too, for sure you won't be sorry. I love these cakes that are made quickly and without much hassle, so I try to prepare such recipes as often as possible. How to make Kinder & # 8211 Slice of milk. Cakes & # 8211 cakes & # 8211 urban flavor cookies.
Today I want to show you how easy and simple you can make at home the famous cake loved by all children, the slice of milk cake.
The fresh taste of Kinder Pingui
Kinder Pingui is a delicious chocolate sponge cake ideal as a treat or dessert. With a delightful combination of a milky filling, two thin layers of cocoa sponge and yummy chocolate & hellipa taste you will love!
- 1 pinch of salt
- 10 pieces of eggs
- 270 ml oil
- 50 ml milk
- 1/2 sachet of baking powder
- 5 tablespoons honey
- 5 tablespoons cocoa
- 5 tablespoons flour
- 5 tablespoons breadcrumbs
- 2 sachets of vanilla sugar
- 200 g caster sugar
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, 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 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.
* 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.
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 vanilla sugar Dr. Oetker 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 Å¾elatinu 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 whipping cream. Add the milk (in my case condensed milk), honey, essence and mix well again. The result is a good tzapana cream:
Kinder Pingui cake & # 8211 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.
- 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 liquid cream, 1 sachet of gelatin
- 50 ml milk, 3 tablespoons honey
- Half a teaspoon of vanilla essence
Ingredients for chocolate icing 1:
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 last 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!