Chocolate cream cake: it tastes amazing and the result is so beautiful!

Name: Chocolate cream cake: it tastes amazing and the result is so beautiful!
Uploaded: 2019-10-15T09:26:12Z
Duration: PT204.591S
Channel: Food Inspiration

published on 15 October, 2019 at 11:26

Similar to a famous sweet treat, this cake is absolutely a must-try!

INGREDIENTS

Biscuit

3 egg white

1 pinch of salt

45 g sugar

80 g soft butter

45 g sugar

3 egg yolk

50 g soft flour

40 g starch

40 g cocoa

2 tsp baking powder

100 ml of milk

White cream

400 g whipped cream

4 tbs cream fix

250 g mascarpone

150 g low-fat cream cheese

50 g powdered sugar

4 tbs cream fix

4 tsp vanilla extract

Chocolate topping

60 g milk chocolate

40 g creme fraiche

20 g melted butter

Chocolate glaze

180 g milk chocolate

70 g butter

METHOD
Pingui cake is the perfect cake for birthdays and celebrations. Creamy and savory cake that will delight even the greatest gourmets.
Whisk together the egg whites with a pinch of salt, gradually adding the sugar in the granules. Leave the egg white cream on cooling while preparing the rest of the necessary ingredients for the biscuit. In a bowl, combine the softened butter with the sugar, then gradually add the egg yolks. Leave the cream aside and prepare the dry ingredients. Combine the flour, starch, cocoa, baking powder and sifting with egg yolk cream, add the milk to the mixture and whisk it all together, then combine it with the egg whites, mixing with a spatula, not the mixer to make an airy biscuit mixture.
Pour the prepared biscuit mixture into an 18 cm mold lined with baking paper and bake for 30-35 minutes at 180 degrees Celsius or 356 Fahrenheit.
While the biscuit is baking, prepare the white cream for the Pingui cake.
The first step is to whip up the sweet cream with the cream fix. Then sit down mascarpone, low-fat cream cheese, powdered sugar, cream fix and vanilla extract. Gradually add the combined ingredients to the previously prepared cream and blend.
When the biscuit has cooled, remove the surface part, then cut the rest into two parts.
Prepare cake pan, place first biscuit, mold, then apply first cream. Leave the cake to cool. Prepare chocolate topping. Pour over white cream with chocolate topping and return cake to cool for 15 minutes. Then coat the cake with another piece of white cream and another piece of biscuit and refrigerate for 4 hours.
Prepare the glaze. Put the cake over a wide glass and drizzle with the chocolate icing. Leave in the fridge for another 15 minutes.
You can decorate the cake with triangles of Kinder Pingui chocolates.

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