Kinder Pinguì cake: the recipe for the cold dessert with cream and chocolate

Beat the eggs with the sugar in a bowl1, then add the peanut butter2and natural yoghurt3.

Add the sifted flour, cocoa, baking powder and bicarbonate of soda4Continue to mix with the whisk. Finally, add the coffee little by little5and pour the mixture onto a baking tray6rectangular if you want to make individual portions, round if you want to make a birthday cake. Bake in the oven at 180°C for 50 minutes.

Now proceed to prepare the cream, mixing the mascarpone with the icing sugar7 and whipping the cream8. Combine the two mixtures by gently mixing them with a spatula from bottom to top to prevent the cream from dissolving9.

Halve the sponge cake and spread the bottom half with a first layer of cream10, the hazelnut cream11and finally a second layer of cream12. Spread the filling well and cover with the other half of the cake.

Melt the dark chocolate in the whipped cream in the microwave and stir until you have a smooth, glossy frosting13spread evenly over the cake14. Let the cake rest in the fridge for at least an hour before cutting and decorating with snack pieces scattered over the top15.

storage
The Kinder Pinguì cake can be kept in the refrigerator for 4-5 days, covered with cling film or in an airtight container.