Whisk together milk and sugar into a medium saucepan over medium heat. Bring to a boil and continue to cook, stirring often, for about 20 minutes or at least 3-5 minutes from the moment it starts to make bubbles. The more you cook, the thicker will be the condensed milk.
Remove from heat and allow to cool.
How to make the cake:
Use a small bowl to sift together flour, cocoa, a pinch of salt and baking powder. Set aside.
Separate the egg yolks from the whites.
Place into a large bowl sugar and the egg yolks and mix at high speed until creamy and pale.
Add the vanilla flavor, the honey and the flour combined with cocoa, a pinch of salt and baking powder. Mix to incorporate.
Add semolina and mix to incorporate.
Add milk and vegetable oil and incorporate.
Place the whites into a separate bowl. Beat the whites until stiff peaks form (use a clean mixer!!!!)
Fold in the beaten egg whites.
Pour the batter into a baking dish lined with parchment paper.
Place the cake into the preheated oven and bake at 180 °Cfor abour 25 minutes.
Remove from the oven and prick the middle of the cake with a toothpick: if the toothpick comes out clean, the cake is ready, if not, you should bake for a few more minutes.
Allow to completely cool on wire racks then cut into 2 slices.
How to make the cream
Place the gelatin into a cup. Add 50ml cold milk and allow to rest for 10 minutes. Melt the gelatin at bain – marie. Set aside.
Whip the cream until fluffy. Set aside.
Combine the condensed milk with vanilla flavor, honey and melted gelatin. Pour this mixture over the whipped cream and combine.
How to make the 1st glaze (the middle chocolate glaze)
Place chocolate, butter, vegetable oil and water into a small pot. Place this pot on top of another pot with simmering water and cook until the chocolate is melted.
Allow to cool, but not completely. The glaze must be fluid.
How to assemble Kinder Pingui cake
To assemble this cake you can use a cake ring or a pot lined with plastic wrap.
Place 1 slice of cake and cover with half of the cream. Place the cake into the freezer for a few minutes until the cream forms a thin crust on top.
Remove from the freezer and pour the glaze. Spread evenly and place the cake back into the freezer until the glaze is firm.
Remove from the freezer and spread the rest of the cream. Over the cream place the second slice of cake, cover with plastic wrap and place the cake into the refrigerator for a few hours ( at least 4 or 5 hours).
How to make the 2nd glaze (the topping)
Place chocolate, butter and whipping cream into a small pot. Place this pot on top of another pot with simmering water and cook until the chocolate is melted. Remove from heat and allow to cool but not completely. The glaze must be fluid.
Remove Kinder Pingui cake from the refrigerator and place it onto a plate. Place the place onto a tray and pour the glaze, starting from the middle.
If you aren’t happy of the result, you can collect the chocolate from the tray, melt it again and pour a second layer of glaze.
Keep the cake into the refrigerator. When you want to cut the cake, keep it for about 15 minutes at room temperature or soak the knife into hot water each time you cut.
I’m sure you’ll love this Kinder Pingui cake recipe!