Kinder Pingui

Kinder Pingui


For crust:

  • 6 eggs
  • 4 tablespoon fructose
  • 6 tablespoon spelt flour
  • 4 tablespoon cocoa
  • 4 tablespoon allowed oil
  • 1 baking powder

For syrup:

  • 250 ml water
  • 1 tablespoon fructose

For filling:

  • 400 ml whipping cream (without sugar)
  • 400 g  mascarpone cheese
  • 75 g fructose
  • 10 g vegetable gelatin

For glaze:

  • 300 g chocolate with 70% cocoa


To prepare the cake separate the yolks and whites. Whisk the egg whites into foam gradually adding fructose. Then add yolks one at a time on low speed until well combined and smooth and lightly pour oil continuously mixing. At the end add mixture of flour, cocoa and baking powder and gently stir with wooden spoon. Half of mixture pour into baking dish covered with baking paper and bake in preheated oven on 200 degrees about 15 minutes. In the same way bake another crust. Prepare syrup: mix water with fructose and pour over the both cooled crust.
To prepare the filling soak the gelatine sheet in the cold water for 5 mins then clean the water, and melt it over the simmering water, set aside.Beat the cream until foamy, and slowly add the warm gelatine, then beat it until stiff peak and chill in the fridge for 10 minutes.
Fill the cake as follows: cover the first crust with half of the filling, pour over it half of the melted and chilled chocolate for glaze and leave it on cold to tighten it. Over the chocolate pour the remaining filling, cover with another crust and pour melted chocolate on the top of the cake.

Kinder Pingui

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