Огромный Киндер Пингви | Giant Kinder Pingui

Как приготовить одно из самых вкусных пирожных - огромный Киндер Пингви? Хочешь еще больше интересных рецептов? ПОДПИШИСЬ НА КАНАЛ... Ингредиенты: Бисквит: ~ Яйца - 3 шт ~ Мука - 40 г ~ Кукурузный крахмал - 30 г ~ Сахар - 70 г ~ Какао - 1,5 ст.л. ~ Ванильный сахар - 1 ч.л. Крем: ~ Маскарпоне - 500 г ~ Жирные сливки - 250 мл (здесь 33%) ~ Сахарная пудра - 180 г ~ Ванильный сахар - 1 ч.л. Ганаш для начинки: ~ Черный шоколад - 150 г ~ Жирные сливки - 150 мл (здесь 33%) Шоколадная основа: ~ Черный шоколад - 90 г Шоколад для покрытия: ~ Черный шоколад - 300 г ~ Подсолнечное масло - 4,5 ст.л. Рекомендуем посмотреть: Десерты - Выпечка - Торты - Giant Kinder Pingui Ingredients Sponge cake ~ 3 eggs ~ 40 g flour ~ 30 g corn starch ~ 70 g sugar ~ 1,5 tbsp cocoa powder ~ 1 tsp vanilla extract Cream: ~ 500 g mascarpone ~ 250 ml whipping cream ~ 180 g powder sugar ~ 1 tsp vanilla extract Ganache for filling: ~ 150 g dark chocolate ~ 150 ml whipping cream Chocolate base: ~ 90 g dark chocolate Chocolate for coating: ~ 300 g dark chocolate ~ 4,5 tbsp sunflower oil Directions Sponge cake 1. Whip egg whites at low speed until light and fluffy foam. Then increase speed and add half of sugar and whip until stiff picks. 2. In another bowl combine egg yolks, remaining sugar and vanilla extract. Whisk thoroughly until white. Add 1/3 part of egg whites. Mix thoroughly. 3. Sift corn starch, flour and cocoa in the egg york mixture. Mix thoroughly. 4. Add remaining whipped egg whites in parts and mix carefully until incorporated. 5. Pour batter into the sheets lined with baking paper and spread evenly. 6. Put it into preheated oven (180 C) and bake for 10-15 min or until a toothpick inserted in center comes out clean. 7. Remove from the oven and let cool completely. Cut out two rectangular cakes 30x12 cm. Cream: 1. Whip cream until stiff picks. 2. In another bowl combine mascarpone, sugar, vanilla extract. Whip around for 2 min at medium speed. Add whipped cream and mix carefully. Ganache for filling: Pour cream in dark chocolate and put into microwave oven. Mix every 30 sec. Set aside and let cool completely. Assemble the cake: 1. Put 1 cake on a parchment paper, then put half of the cream on the top and spread evenly. 2. Fix cardboard to all four sides, fill the corners with cream, spread evenly and put into the freezer for 1 hour. 3. Remove from the freezer and pour cooled ganache on the top, spread evenly. Return to the freezer for 20 min. Chocolate base: 1. Melt dark chocolate in the microwave oven (do not forget to remove and mix every 30 sec). 2. Remove the cake from the freezer, pour remaining cream and spread evenly. Put the second cake on the top and push slightly. Pour cooled melted evenly with brush. Put in the freezer for 3 hours. Chocolate for coating: 1. Pour oil in the chocolate and melt in the microwave oven. Let cool slighly and remove the cake from the freezer. 2. Remove cardboard from the cake. 3. Put 3 glasses of the same size on the baking sheet and then put your cake upsidedown on them. 4. Pour melted chocolate on the cake and spread surface with spatula to get thin layer. Make sure all the sides are covered with chocolate. Place the cake on the big plate and put into the fridge for at least 2 hours. Мы в социальных сетях: Вконтакте - Facebook - Twitter - Instagram - Наш сайт - Музыка: Композиция “Life of Riley“ принадлежит исполнителю Kevin MacLeod. Лицензия: Creative Commons Attribution (). Оригинальная версия: Исполнитель: