Kinder Penguin Slice

A popular childrens dessert, made at home, but just as delicious. You will need very simple ingredients, and your little ones can also help with the sweet creation.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 75 g Sugar, white

  • 50 g Flour, Wheat, bread flour

  • 30 g Cocoa, powdered, unsweetened

  • 10 g Baking powder

  • 90 ml Water

  • 60 ml Oil, vegetable oil, canola

Cream

  • pieces Butter, unsalted

  • 500 ml Sweet cream

  • 50 g Powdered sugar

  • 20 g Gelatin powder, unsweetened

  • 1 spoon Vanilla, extract, natural

chocolate sauce

  • 150 g chocolate, dark

  • 70 g Butter, unsalted

  • 1 teaspoon Oil, plant, sunflower

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a baking pan, size 35 x 25 cm, with butter. You can also use a smaller baking pan, in which case the slices will be higher.

  2. Separate the egg whites from the yolks. Beat the egg whites into stiff peaks, and whisk the yolks together with sugar until the mixture triples in volume.

  3. In a bowl, mix the flour, cocoa, and baking powder. Sift the dry ingredients and add them to the whisked yolks. Pour in the water and oil and mix everything together. Finally, fold in the beaten egg whites. Pour the batter into the greased baking pan and bake for 15 minutes.

  4. Pour the whipping cream into a larger bowl. Whip it for a minute or two, then slowly add the gelatin while mixing. Finally, mix in the powdered sugar and vanilla extract.

  5. Break the chocolate into pieces and melt it together with the butter and oil over a double boiler. Let it cool to room temperature.

  6. Once the sponge cake has cooled, carefully remove it from the baking pan. Cut it in half and place the bottom half back into the pan.

  7. Spread half of the cream over the sponge cake, then pour half of the chocolate over it and spread it evenly. Place it in the refrigerator for 10 minutes.

  8. Spread the remaining cream over the cake, cover it with the top half of the sponge cake, and pour the remaining chocolate over it. Place the pastry in the refrigerator for at least 10 minutes before slicing.

Nutrition Information (Per 100g)

  • Calories: 319.24 kcal
  • Fat: 16.41 g
    • Saturated Fat: 8.37 g
  • Carbohydrates: 30.78 g
    • Sugars: 21.73 g
  • Protein: 9.51 g
  • Fiber: 1.92 g