John Myers
Ingredients for 12 servings:
- 1 pack of three-layered Viennese cake base (preferably chocolate)
- 800 ml cream
- 200 g milk chocolate
- 200 g dark chocolate
- 1 pack of gelatin powder
- 1 pack of cream stiffener
- 1 pack of chocolate bars (Kinder Bueno)
- e.g. milk or Bailey’s for drizzling
Instructions
Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 45 minutes
resembles Kinderpenguin flavor
Allow the gelatin powder to swell according to the package instructions. First, heat 600g of cream in a saucepan and completely melt the 400g of chocolate in it (the type of chocolate you use depends on your taste). Then add the swollen gelatin and stir in until dissolved. Chill until stiff. 4 hours is enough, but I like to do it the day before. Then whip this mixture until it forms a fine cream. Whip the remaining 200g of cream with 1 sachet of cream stiffener until stiff. Crumble the Kinder Bueno and stir in. Now drizzle the first layer with milk or, for example, Bailey’s. Spread about 1/3 of the chocolate cream on top. Then place the second layer on top and drizzle on the same amount, then spread the entire cream mixture over it. Spread the remaining chocolate mixture over the third layer and all around the cake. Now decorate the cake as desired.
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