Mousse Cake “Kinder Pengui”
by Editorial Staff
Every mother knows how her children love sweets. I propose a cake recipe that is similar to the famous “Kinder Pengui” cake. Believe me, all children and even adults will love this cake, do not hesitate! A soft chocolate sponge cake with a layer of airy mousse and a lot, a lot of chocolate! This is every child’s dream! And mine too! The cake is great for children’s parties, birthdays and special occasions.
Ingredients
For the biscuit:
- Eggs – 4 pcs.
- Sugar – 100 g
- Vanilla extract – 1 teaspoon
or vanilla sugar – 10 g - Flour – 30 g
- Cocoa – 30 g
- Baking powder – 0.5 teaspoon
For the mousse cream:
- Mascarpone cheese (cold) – 500 g
- Cottage cheese (low-fat) – 200 g
- Cream (cold) 33-35% – 600 ml
- Gelatin – 10 g
- Milk (for gelatin) – 50 ml
- Vanilla extract – 1 teaspoon
or vanilla sugar – 10 g - Powdered sugar – 150 g + 50 g
For the chocolate filling:
- Black chocolate – 100 g
- Cream 33-35% (hot) – 100 ml
For ganache:
- Black chocolate – 200 g
- Cream 33-35% (hot) – 100 ml
- Butter – 100 g
For glaze:
- Black chocolate – 80 g
- Cream 33-35% (hot) – 80 ml
- Black gel food coloring – 3-4 drops
For decoration (optional):
- Chocolate candies
- Cakes
Directions
- Prepare a chocolate sponge cake. Mix flour with cocoa and baking powder. Sift.
- Beat eggs with sugar and vanilla extract or vanilla sugar until light fluffy, for 5-7 minutes.
- Gradually add dry ingredients in portions and mix gently.
- Preheat the oven.
Grease two round tins with a diameter of 20 cm, sprinkle with flour, and cover with baking paper. Pour the biscuit dough and distribute evenly.
- Bake the chocolate sponge cake in an oven preheated to 180 ° C for about 25-30 minutes, until a toothpick inserted in the center is dry.
- After baking, let the cakes cool for 10 minutes. Remove the biscuit cakes from the mold, remove the baking paper, and allow to cool completely.
- Make a creamy mousse with mascarpone. Whip the cooled cream until persistent peaks are formed, gradually adding 150 g of powdered sugar.
- Combine mascarpone with soft cottage cheese, add 50 g of powdered sugar, vanilla extract, or vanilla sugar and beat until smooth on medium mixer speed.
- Gradually add the whipped cream to the mascarpone cream and stir gently until smooth.
- Pour gelatin with cold milk and leave to swell for 5-10 minutes. Then heat the gelatin, stirring, until it is completely dissolved (do not boil!), Then cool slightly.
- Combine the gelatin mixture with 2 tablespoon. tablespoons of cream and mix.
- Then add to the mascarpone buttercream and mix quickly but gently, so the cream can quickly harden.
- Assembling the cake. Install a split ring with a diameter of 20 cm, cover the inside with acetate foil. Place the first chocolate crust into the ring. Put half of the cream on top and distribute evenly over the entire surface.
- Put the cake in the refrigerator for 10-15 minutes.
- Prepare the chocolate filling. Bring the cream to a boil, but do not boil! Pour dark chocolate with hot cream and mix well until smooth. Let cool slightly.
- Take the cake out of the refrigerator, pour out the chocolate filling, and spread it evenly over the entire surface of the cake.
- Put the cake in the refrigerator for 10-15 minutes.
- Remove the cake from the refrigerator, top with the remaining mousse cream with mascarpone, smooth the surface, and layout the second sponge cake.
- Put the cake in the refrigerator for 1 hour.
- Prepare the chocolate ganache. Bring the cream to a boil, but do not boil! Pour dark chocolate with hot cream and stir until smooth. Add butter and mix well until it is completely dissolved. Cover the chocolate ganache with cling film so that it lies directly on the surface. We put the chocolate ganache in the refrigerator for about 1 hour.
- Take the cake out of the refrigerator, remove the split ring and the acetate film.
- Brush the top and sides of the cake with chocolate ganache.
- Put the cake in the refrigerator for 4-5 hours.
- Prepare chocolate icing to decorate the cake. Bring the cream to a boil, but do not boil! Pour dark chocolate with hot cream and mix well until smooth. Add black gel food coloring and stir. Let the glaze cool slightly.
- Take the cake out of the refrigerator and cover the whole cake with chocolate icing, making decorative streaks so that the icing flows down the sides of the cake.
- Decorate the top of the cake with different chocolates and biscuits.
- Kinder Pengui mousse cake is ready.
Bon appetit and good baking!
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