Kinder cake

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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

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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.

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Kinder cake