Ingredients:
Dough:
10 eggs
5 tablespoons flour
5 tablespoons semolina
5 tablespoons honey
200 g sugar
50 ml milk
250 ml oil
5 tablespoons cocoa
2 sachets of vanilla sugar
15 g baking powder
a pinch of salt
Cream:
700 ml liquid cream or cream for whipped cream
2 sachets whipped cream hardener
2 tablespoons honey
3 tablespoons condensed milk (or canned milk or just milk)
1 teaspoon vanilla
Glaze:
120 g chocolate
70 g butter
1 tablespoon water
2 tablespoons oil
Decoration glaze:
220 g chocolate
100 g butter
1 tablespoon caster sugar
3 tablespoons oil
1 tablespoon water
Preparation:
For the dough, beat the eggs whites with a pinch of salt. Add egg yolks, sugar and vanilla sugar, then gradually milk, oil and honey. Mix flour with baking powder, cocoa and semolina, and add over eggs, stirring with a spoon. Divide the composition is into two equal parts and bake in two identical pans, greased and lined with baking paper.
For cream, beat liquid cream (or cream for whipped cream) until it hardens, add cream hardener powder, milk, honey and vanilla. Add 3 tablespoons of powdered sugar if you use cream for whipping cream.
For the first glaze, put ingredients in a double bottom saucepan on low heat and stir until you get a creamy, homogeneous composition.
For decor glaze, mix all ingredients in a double bottom saucepan on low heat until smooth, like first glaze. Allow to cool slightly.
Assemble the cake:
Spread half of the cream on first crust, smoothing well. On top, spread first glaze and put in freezer 10 minutes to harden the glaze.
Over glaze layer spread the second half of cream. Then place the second crust with baking paper up. Press gently with hand, then remove baking paper.
Finally pour decor glaze over the crust. Can decorate with grated chocolate. Keep in refrigerator.
The cake is cut with a knife dipped hot water.
Enjoy this KINDER PINGUI CAKE......
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