Bavarian is three chocolates
Desserts from Italy
Cake Kinder Pingui
Cake Kinder Pingui
translated by Italian with
Sweet with a cream that melts in the mouth, like a mousse. It's so good that you absolutely have to try to realize it!
Base: Put the butter or margarine in a pan and let it melt to a low flame. Meanwhile, smooth the biscuits.
Combine the two ingredients and mix them well. Coat the bottom of your wheel with the oven paper and pour the compound into it, leveling it up to obtain a homogeneous base
Put the wheel in the fridge and, in the meantime, go to the preparation of the stuffing.
Stuffing: Place the gelatine in sheets in a glass of cold water and let it soften for about 10 minutes.
Meanwhile, hook up the mascarpone with a spoonful of sugar for about a minute.
Set aside the mixture and heat (milk or microwave) on the bottom.
Now pull the gelatine out of the water, squeeze it well and immerse it in boiling milk, taking care to turn it all the way up to complete dissolution
Let it cool and then add the mixture to the mascarpone and mix the ingredients.
The milk does not have to be hot, the hot / cold shock will make the cream lumpy, but not cold either otherwise the jelly will begin to solidify.
Once this is done, pour 300 ml of cream into a bowl and place it with whips.
Reach a compact consistency, mix it with mascarpone with a spatula, adding it a little at a time.
At this point, weigh your fill and divide the mixture into half. My weighed about 1kg, so I got two 500g each.
Now take the wheel out of the fridge and distribute half made on the basis of your Kinder Pinguì cake
Level the surface well and let it stand in the fridge for 10 minutes. Meanwhile, go to the preparation of the ganache.
Ganache: The ganache will serve to make the interior and decorate the surface of the Kinder Pinguì cake. Realizing it is very simple
Just chop chocolate, pour over 200 ml of hot cream and spin with a wooden spoon until chocolate is completely dissolved.
If the cream is to cool during the process, put the mixture on a low flame and, while continuing to mix, dissolve the whole chocolate.
After 10 minutes of settling the first half of the filling, take the turn from the fridge. Now you have to pour 1/3 of the ganache on the first layer of cream
Make sure it is lukewarm and not hot, otherwise you risk loosening the surface of the underlying layer. To facilitate the task, I took 1 and a half ganache from the total.
To stretch it homogeneously I simply tilted the wheel. Be quick in the process, otherwise the ganache will cool and solidify.
Do this, put the cake back in the refrigerator for 15 minutes.
After the necessary time and make sure the ganache is solid (just touch it with a finger: if it is too sticky, leave it in the fridge), pour the second part of the cream to the mascarpone
Level up well and put it in the refrigerator for another ten minutes
Finally pour the remaining ganache (if it should be slightly dense, melt it back to the bain-marie to make it more liquid) and distribute it homogeneously on the surface
The process may seem a bit annoying, but I assure you that the result is amazing: you will get the layers of the famous Kinder snack!
At this point you just have to leave your Kinder Ping Pie in the fridge for about four hours. I always advise you to prepare it the day before and let the cake settle all night.