Kinder pingui

Ideal for children's birthdays.

Preparation steps

Biscuit
Mix the egg yolks and sugar well with an electric mixer. Add water, sift the dry ingredients and mix in a separate bowl, then add them to the mixture. Finally, lightly stir in the beaten egg whites.
Cream
Pour 4 tablespoons of cold water over the gelatine, let it swell for 10 minutes, then melt it over a low heat. Beat the sweet cream with a hand mixer and add the melted gelatin. Melt the chocolate and butter in a steamer and mix with the oil.
Stacking
Cut the biscuit so that you get two equal crusts. Spread the first crust with half of the whipped cream, pour over with half of the glaze then put in the fridge or freezer until the glaze is compressed. Remove from the refrigerator, coat the glaze with whipped cream, cover with another crust and pour over the remaining glaze.

Serving

You can coat the top biscuit thinly with two tablespoons of whipped cream so the icing will stick better to the cake.

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