Cake "Kinder delis": composition, method of preparation, recipes

Chocolate cake "Kinder Delis" is loved by both children and their parents. Such popularity is due to the fact that it is positioned as a useful (well, or at least not harmful) delicacy. Indeed, the list of ingredients is not so scary as other sweets. At the same time, the taste is simple enough that it allows parents to cook their own meals. Also, we will give a recipe by which you can make a dessert for those children who suffer from intolerance to gluten and / or lactose.

"Kinder Delis": composition and description of taste

This cake is two thin chocolate biscuits, joined together by a milk cream and poured a thin layer of crispy chocolate glaze. The factory staff is as follows:

• Whole milk powder;
• Low-fat dry milk;
• Whey powder;
• Fats of vegetable origin;
• wheat flour;
• Glucose syrup;
• baking powder;
• Flavoring;
• Emulsifiers;
• salt;
• Cocoa powder.

Not particularly rosy, right? Therefore, we recommend that you prepare Delis at home on your own.

Cake "Kinder Delis" at home

As already mentioned above, the cake consists of chocolate biscuits, milk cream and glaze. Based on this, take the following products:

For biscuit:

• Eggs - 5 pieces;
• Sugar - 150 grams;
• Cocoa - 30 grams;
• Salt - a pinch;
• Flour - 120 grams.

For cream:

• Mascarpone cheese - 150 grams;
• Condensed milk - 100 grams;
• Cream in fat content of at least 33% - 400 grams.

For glaze:

• Chocolate - 150 grams;
• Vegetable oil odorless - 15 grams.

Preparation

Cover the baking sheet with baking paper.

Preheat the oven to 180 ^° C.

To prepare a sponge cake on "Kinder Delis", separate the proteins from the yolks.

Whisk the whites with salt until soft peaks. Do not stop whipping, pour a little sugar. You should get a thick, shiny mass.

In the process of whipping, add one yolk one by one. Turn off the mixer.

Pour the flour, sifted with cocoa, to the egg mixture. Gently mix from bottom to top until smooth.

Place the biscuit dough on the prepared baking sheet, level it over the entire area so that the thickness of the layer is the same everywhere.

Bake for 15-20 minutes before sample on a dry toothpick.

Remove the baking tray and let the dough cool down a bit, then turn the biscuit over a clean kitchen towel, quickly remove the baking paper and turn it over again. Allow the biscuit to cool completely, then divide it in half.

Whisk the mascarpone with the condensed milk.

Separately whisk until a solid cream peak.

Carefully place the cream on mascarpone, mix from bottom to top until smooth.

Lubricate all the cream with one part biscuit, level and cover the second part. Press and let stand in the cold for 2-3 hours.

If necessary, trim the edges of the cake.

For the glaze, melt the chocolate in the water bath. "Kinder Delis" is crispy, you can achieve this by adding vegetable oil to the melted chocolate. The glaze will be glossy and flowing. Evenly cover it with a cake, if necessary, helping yourself with a shovel. Again put the product in the cold for 1-1,5 hours.

All you can file.

Portioned cakes a la "Delis"

Biscuit in the factory cake is more flexible and moist. For a cake, this is not so important, however, in portioned cakes, the difference will be more obvious, so we recommend you also try the following recipe.

For biscuit:

• Butter creamy melted - 25 grams;
• Proteins - 3 pieces;
• Eggs - 3 pieces;
• Sugar - 15 grams;
• Powdered sugar - 110 grams;
• Almond flour - 110 grams;
• Flour - 15 grams;
• Cocoa - 25 grams.

Cream:

• Cream with a fat content of not less than 33% - 380 grams;
• Gelatin in sheets - 10 grams;
• Milk of medium fat content - 190 grams;
• Sugar - 90 grams;
• Vanilla sugar - 1 pack.

Glaze:

• Chocolate - 200 grams;
• Vegetable oil without a smell - 20 grams.

Cooking?

Products are designed for a rectangular shape measuring 20 x 20 cm.

Line the form with parchment paper.

Preheat the oven to 220 ^o C.

For a biscuit whisk the squirrels with sugar until strong spikes, set aside.

Eggs, flour, cocoa, sugar powder whisk to lush mass. This will take 5-7 minutes.

Carefully tamper with the protein, then pour oil in a thin trickle. Rapidly and gently stir, taking care that the oil is dispersed in the dough, and not settled on the bottom.

Separate the almond dough into 2 parts and bake 2 cakes in turn. The approximate cooking time at a given temperature is 7-8 minutes.

Put the ready-made biscuits with a porous part on a kitchen towel and cool completely.

For cream souffle, pour gelatin with ice water.

Mix in cream sauce cream, milk, sugar (normal and vanilla). Bring to a boil, thereby dissolving all the sugar, then remove from heat.

Pull out the gelatin from the water, just squeeze it and add it to the creamy mixture. Stir until homogeneous and allow to cool slightly. The mixture must "grasp".

At the bottom of the form put the first biscuit, on it - a thickened, but still soft creamy mass.

After leveling the cream, press it on top with the remaining biscuit and put in the refrigerator for 2-3 hours.

Take out the frozen piece, cut into 8 cakes measuring 10 x 5 cm.

Prepare the icing for "Kinder Delis" (the recipe is given above). Let it cool to warm and pour the cakes, then put the latter back in the cold. As soon as the chocolate is frozen, cakes can be served.

Cakes for children with intolerance to gluten and lactose

Unfortunately, to date, cases of allergies to gluten and lactose among children have increased. This imposes large-scale restrictions on the diet, but how to explain to the kids, why can other children eat certain foods, and they do not? It's easier to make an analogue that matches the composition, but it's no less delicious.

Biscuit:

• Proteins - 400 grams;
• Yolks - 200 grams;
• Cocoa - 50 grams;
• Almond flour - 60 grams;
• Boiling water - 100 grams;
• Soft butter - 50 grams;
• Sugar - 215 grams;
• Vanilla extract - 1 tbsp. a spoon;
• Salt - pinch.

Cream:

• Yolks - 225 grams;
• Coconut milk - 250 grams;
• Corn starch - 42 grams;
• Sugar (1) - 70 grams;
• Gelatin in sheets - 15 grams;
• Sugar (2) - 265 grams;
• Egg white - 310 grams;
• Cocoa butter or coconut (in the absence of you can skip) - 70 grams.

Glaze:

• Gelatin in sheets - 10 grams;
• Coconut milk - 150 grams;
• Cocoa - 75 grams;
• Water - 160 grams;
• Sugar - 215 grams.

How to cook

To cook a cake "Kinder Delis" without gluten and lactose, first place 2 baking trays with baking paper and heat the oven to 180 ^о С.

In a cup, brew cocoa with boiling water, mix until homogeneous. Then add oil and vanilla extract, stir until the oil has melted. Put it aside.

Whisk yolks and a half of sugar until the mass is not white and will not increase in size.

Add the yolks to the chocolate mixture, sift almond cum and mix until smooth.

Whisk the whites with salt until soft peaks. Do not stop whipping, put in the remaining sugar. The resulting mass should be shiny, strong, do not drain off the corolla.

Put the proteins to the chocolate mass, mix it.

Divide the dough into 2 parts, spread evenly over the baking trays and bake for 15-17 minutes.

Take out the prepared biscuits from the oven, cool them and cut out 2 squares measuring 35 x 35 cm.

For cream on the cake "Kinder Delis" soak gelatin in cold water.

Coconut milk is heated.

Whisk sugar until smooth, (1), starch and yolks.

As soon as the milk begins to boil, pour the yolk mixture into it and, without interfering, put it on the fire again.

As soon as the mixture starts boiling, quickly stir - it will start to thicken right before your eyes. Remove from heat.

Add the cocoa butter or coconut oil in the hot cream, add the squeezed gelatin and stir until smooth.

Mix the proteins with sugar (2), put them on a water bath and heat them until the sugar dissolves, and the proteins noticeably do not heat up.

Remove the proteins from the water bath and whisk until a solid peak.

Mix 1/3 of the proteins to the custard, mix until homogeneous. Add the remaining proteins, mix again.

Put the cream on one biscuit, smooth, press firmly with the second biscuit.

Put the workpiece for 2-3 hours in the freezer, so that the cream will seize.

For glaze, soak gelatin in cold water.

Coconut milk, sugar and water mix and bring to a boil. Add the cocoa, whip the blender until smooth, remove from heat and add gelatin. Shake again.

Pour slightly warm glaze through a sieve onto the cake, put it in the cold.

After 1-2 hours you can serve.

The result

Ready-to-eat "Kinder Delis" is a good option for a delicious but not particularly healthy snack. He is especially fond of girls on a diet - a rich chocolate cake that "weighs" about 200 kcal and can kill the desire to eat something sweet and more weighty. It is not recommended to enter the children's diet on a regular basis, since the benefits of it are open-minded, while the abundance of sugar is too real.