PINGUI CAKE FOR CHILDREN | THE ORIGINAL OF SUGAR PRINCESS
INGREDIENTS:
For the two chocolate cookie bases:
1 Sugarprincess chocolate cookie (pre-baked the day before or frozen)
For the filling:
500 ml whipped cream
100 g of sugar (or a little less – if you like)
1 tablespoon of vanilla sugar or a little vanilla flavoring
10 g of fix gelatin
1 to 2 tablespoons of honey
For the chocolate layer and icing:
140 g melted butter
2 teaspoons of neutral oil
300 g of dark chocolate
For decoration:
100g to 150g of cream
1 packet of whipped cream
8 Pingui children (one pack)
PREPARATION:
Cut the chocolate cookie horizontally to create two bases.
For the filling, whip the cream until it has a little volume, then add the sugar and vanilla sugar (or vanilla flavoring) and gelatin and beat until stiff.
Gradually add honey, if desired.
Tip: It is best to add the sugar and honey little by little until the cream has the sweetness and taste that suits you. Alternatively, maple syrup or pancake syrup can be added.
Cover the bottom of a cake ring and spread half the cream (approx. 320 grams) evenly on top. Refrigerate for half an hour (preferably in the freezer).
For the chocolate layer and icing, chop the chocolate, melt it in a double boiler and mix in the melted butter and oil until smooth.
Spread the still liquid, slightly cooled chocolate cream in a thin layer on the cooled cake as shown in the video. The layer should be as thin and even as possible so that the pieces can be easily cut and eaten later.
Refrigerate the cake again for at least 15 minutes until the layer is set.
Place the second half of the cream on the chocolate layer and spread evenly. Place the second layer and press gently.
Refrigerate the cake for at least half an hour to allow the cream to set.
After the cooling time, the cake ring can be removed and the cake is now covered with the remaining chocolate cream as shown in the video.
For decoration, whip the cream with the whipped cream stiffener and a little sugar (I didn’t use any) and put in a piping bag with a perforated nozzle. Refrigerate.
Cut the children’s pingui into sixteen corners as shown in the video.
Pour sixteen tuffs onto the cake and place the children on the Pingui corners.
Done!
Tips: In the middle of the cake you can add a writing or a picture or something personal.
The cake should be cut with a dry knife dipped in hot water and served cold.
It is safe to freeze and should be stored in the refrigerator. It tastes best when steeped for a day!
Serve with a good cup of coffee or tea and a glass of water.
Good luck and bon appetit!
IMPORTANT: Caution: If you cool the cake in the refrigerator, you will need to extend the cooling times considerably! I always kept them in the freezer – half an hour is enough, but whites that have been cooled in the refrigerator need to cool for an hour, better two, until they are nice and firm. Only then can you cover the cake, otherwise you risk the cream spilling over the side.
