Kinder Pingui Cake

Ingredients for 1 servings:

• 600 ml whipped cream
• 1 package of cake base (Viennese cake base, 3-piece)
• 16 chocolate bars (Kinder Pingui)
• 75 g sugar
• 4 small bananas
• 1 pack of chocolate decorations (chocolate pearls), or decoration of your choice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Delicious for children and adults, makes 16 pieces.

Whip the whipped cream with the sugar until stiff. Then place the bowl in the refrigerator. Tip: Using cream stiffener makes this process a little faster, and if you’re unsure, you can turn the bowl upside down to test it: if it doesn’t stick together, the cream is stiff enough (just don’t whip it into butter). Place the Viennese cake base in a springform pan. Put the Kinder Pingui in a bowl and mash it with a fork, then stir in three tablespoons of whipped cream. Peel the bananas and cut them into thick slices. First, place half of the banana slices on the prepared Viennese cake base to cover it. Then spread half of the Kinder Pingui mixture on top. Then place another Viennese cake base on top and repeat with the rest. Finally, place the last layer on top and remove the rim of the springform pan. Spread the remaining whipped cream over the cake, making sure most of the cream is used up. Decorate the cake with the remaining cream. Finally, sprinkle the top and edges with the chocolate decorations.