Mousse cake "Kinder Pinguy"

I offer a cake recipe that looks like the famous Kinder Pingwi cake. Believe me, all children and even adults will love this cake, no doubt! Soft chocolate biscuit with a layer of airy mousse and lots and lots of chocolate!

Ingredients

• For the biscuit:
• Eggs - 4 pcs.
• Sugar - 100 g
• Vanilla extract - 1 teaspoon
• or vanilla sugar - 10 g
• Flour - 30 g
• Cocoa - 30 g
• Baking powder - 0.5 tsp
• For mousse cream:
• Mascarpone cheese (cold) - 500 g
• Cottage cheese (low fat) - 200 g
• Cream (cold) 33-35% - 600 ml
• Gelatin - 10 g
• Milk (for gelatin) - 50 ml
• Vanilla extract - 1 teaspoon
• or vanilla sugar - 10 g
• Powdered sugar - 150 g + 50 g
• For chocolate filling:
• Chocolate black - 100 g
• Cream 33-35% (hot) - 100 ml
• For ganache:
• Chocolate black - 200 g
• Cream 33-35% (hot) - 100 ml
• Butter - 100 g
• For glaze:
• Chocolate black - 80 g
• Cream 33-35% (hot) - 80 ml
• Black gel food coloring - 3-4 drops
• For decoration (optional):
• Chocolate candies
• cakes

Directions

1. Prepare chocolate biscuit. Mix flour with cocoa and baking powder. Sift.
2. Beat eggs with sugar and vanilla extract or vanilla sugar until light and fluffy, for 5-7 minutes.
3. Gradually add dry ingredients in batches and mix gently.
4. Preheat oven.
5. Grease two round molds with a diameter of 20 cm with butter, sprinkle with flour and cover with baking paper. Pour in the biscuit dough and spread evenly.
6. Bake the chocolate sponge cake in a preheated oven at 180°C for about 25-30 minutes, until a toothpick inserted in the center comes out dry.
7. After baking, let the cakes cool for 10 minutes. Remove the sponge cakes from the mold, remove the baking paper and let them cool completely.
8. Prepare butter cream mousse with mascarpone. Beat the chilled cream until stiff peaks form, gradually adding 150 g of powdered sugar.
9. Combine mascarpone with soft cottage cheese, add 50 g of powdered sugar, vanilla extract or vanilla sugar and beat until smooth at medium mixer speed.
10. Gradually add the whipped cream to the mascarpone cream and mix gently until smooth.
11. Pour gelatin with cold milk and leave to swell for 5-10 minutes. Then heat the gelatin, stirring, until it is completely dissolved (do not boil!), Then cool slightly.
12. Combine gelatin mixture with 2 tbsp. spoons of cream and mix.
13. Then add to the butter cream with mascarpone and mix quickly but gently, so the cream can quickly harden.
14. Cake assembly. Install a split ring with a diameter of 20 cm, lay an acetate film on the inside. Put the first chocolate cake in the ring. Pour half of the cream on top and spread evenly over the entire surface.
15. Place the cake in the refrigerator for 10-15 minutes.
16. Prepare chocolate filling. Bring the cream to a boil, but do not boil! Pour hot cream over dark chocolate and mix well until smooth. Let it cool down a bit.
17. Remove the cake from the refrigerator, pour in the chocolate filling and spread evenly over the entire surface of the cake.
18. Place the cake in the refrigerator for 10-15 minutes.
19. Remove the cake from the fridge, top with the remaining mascarpone cream mousse, smooth the surface and lay out the second biscuit cake.
20. Place the cake in the refrigerator for 1 hour.
21. Prepare chocolate ganache. Bring the cream to a boil, but do not boil! Pour hot cream over dark chocolate and stir until smooth. Add butter and mix well until completely dissolved. Cover the chocolate ganache with cling film so that it lies directly on the surface. Place the chocolate ganache in the refrigerator for about 1 hour.
22. Remove the cake from the refrigerator, remove the split ring and the acetate film.
23. Brush the top and sides of the cake with chocolate ganache.
24. Put the cake in the refrigerator for 4-5 hours.
25. Prepare chocolate icing to decorate the cake. Bring the cream to a boil, but do not boil! Pour hot cream over dark chocolate and mix well until smooth. Add black gel food coloring and stir. Allow glaze to cool slightly.
26. Remove the cake from the refrigerator and cover the entire cake with chocolate icing, making decorative smudges so that the icing flows down the sides of the cake.
27. Decorate the top of the cake with different chocolates and biscuits.
28. Mousse cake "Kinder Pinguy" is ready.
29. Bon appetit and happy baking!