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Kinder cake
Description
Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread a round sheet on baking paper using the metal cake ring found in the box. Bake it at 230 C for approximately 8-10 minutes.
List of All Ingredients
SUMMARY
| Ingredient | 8-slice | 12-slice | 16-slice | 25-slice | 40-slice |
| egg white | 3 | 2 | 5 | 3 | 2 |
| yolk | 8 | 10 | 15 | 9 | 10 |
| flour | 25 | 30 | 50 | 30 | 30 |
| cocoa powder 20-22% | 10 | 15 | 20 | 12 | 15 |
| wheat starch | 6 | 10 | 13 | 8 | 10 |
| granulated sugar | 72 | 120 | 156 | 96 | 120 |
| cooking oil | 6 | 10 | 13 | 8 | 10 |
| baking powder | 2 | 3 | 4 | 3 | 3 |
| white chocolate | 90 | 150 | 200 | 120 | 150 |
| dark chocolate 60% | 90 | 150 | 200 | 120 | 150 |
| gelatine | 6 | 10 | 13 | 8 | 10 |
| water | 50 | 90 | 120 | 70 | 90 |
| whipped cream 33% | 300 | 500 | 650 | 400 | 500 |
| animal cream | 300 | 500 | 700 | 400 | 500 |
| milk chocolate | 90 | 150 | 200 | 120 | 150 |
| hazelnut chocolate paste (Nutella) | 120 | 200 | 260 | 160 | 200 |
Recipe
Chocolate sponge cake
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| egg white | pcs | 3 | 2 | 5 | 3 | 2 |
| yolk | pcs | 3 | 2 | 5 | 3 | 2 |
| flour | g | 25 | 30 | 50 | 30 | 30 |
| cocoa powder 20-22% | g | 10 | 15 | 20 | 12 | 15 |
| wheat starch | g | 6 | 10 | 13 | 8 | 10 |
| granulated sugar | g | 12 | 20 | 26 | 16 | 20 |
| cooking oil | g | 6 | 10 | 13 | 8 | 10 |
| baking powder | g | 2 | 3 | 4 | 3 | 3 |
Beat the egg yolk until stiff, the egg white and sugar softer.
Loosely mix the white and yolk then add the pre-mixed dry ingredients.
Mix all ingredients loosely and finally drip the oil to the mixture.
Spread a round sheet on baking paper using the metal cake ring found in the box. Bake it at 230 C for approximately 8-10 minutes.
Cream mousse
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| granulated sugar | g | 60 | 100 | 130 | 80 | 100 |
| yolk | pcs | 5 | 8 | 10 | 6 | 8 |
| white chocolate | g | 90 | 150 | 200 | 120 | 150 |
| dark chocolate 60% | g | 90 | 150 | 200 | 120 | 150 |
| gelatine | g | 6 | 10 | 13 | 8 | 10 |
| water | g | 50 | 90 | 120 | 70 | 90 |
| whipped cream 33% | g | 300 | 500 | 650 | 400 | 500 |
Whip the egg yolk until whiteand split into two portions.
One half is added to the melted dark chocolate , then drip the sugar syrup (strong line test: approx. 125 C )
Put in half of the hot gelatin, then half of the whipped cream mixed together loosely. The consistency of the cream is optimal when it is slightly soft, almost liquid. This way it easily takes the shape of the silicon mould.
The other half of the egg foam will do the same with the melted white chocolate.
Preparation
Use the silicone mould release spray, fill in half of the two types of whipped cream to cowpattern.
Cover the silicone parts fully. Condense.
Then fill in the left whipped cream white and dark and make them to cow pattern too. Cover it with the larger sponge sheet.
Chill in a freezer at -18 ° C for 2 hours.
After defrosting, pull off the silicone mould and cut off the rings. Fill the holes with the pre-cooked and cooled mousse.
Decoration
Cover the cake slices completely with whipped cream.
Decorate it with chocolatedragees or chocolate, use chocolate shavings at the side, if you like.
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| animal cream | g | 300 | 500 | 700 | 400 | 500 |
| milk chocolate | g | 90 | 150 | 200 | 120 | 150 |
| hazelnut chocolate paste (Nutella) | g | 120 | 200 | 260 | 160 | 200 |
Need help?
Read & Watch
Check out our How-to page for a quick revision of the technology.
You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.
Need help?
Check out our How-to page for a quick review.
You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.
Buy our Moulds
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Zila I Love Cake Bundle Package €49,86 (excl. VAT: €49,86)
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Zila I Love Cake Mould €29,83 (excl. VAT: €29,83)
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Zila Cake Mould - 16-slice €35,00 (excl. VAT: €35,00)
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Zila Cake Mould - 40-triangle €35,00 (excl. VAT: €35,00)
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Zila Cake Mould - 12-slice €35,00 (excl. VAT: €35,00)
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