Kinder Delis chocolate cake is loved by both children and their parents. Such popularity is due to the fact that it is positioned as a healthy (or at least not harmful) treat. Indeed, the list of components is not as scary as that of other sweets. At the same time, the taste is quite simple, which allows parents to prepare their own treats. We will also give a recipe for making 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, interconnected with milk cream and poured with a thin layer of crispy chocolate glaze. The factory composition is as follows:
- whole milk powder;
- skimmed milk powder;
- dry whey;
- vegetable fats;
- wheat flour;
- glucose syrup;
- baking powder;
- flavorings;
- emulsifiers;
- salt;
- cocoa powder.
Not very rosy, right? Therefore, we recommend that you cook Delis at home yourself.
Kinder Delis cake at home
As 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 with a fat content of at least 33% - 400 grams.
For glaze:
- chocolate - 150 grams;
- flavourless vegetable oil - 15 grams.
Cooking
Cover the baking sheet with baking paper.
Preheat the oven to 180 o C.
To make a biscuit on the Kinder Delis, separate the whites from the yolks.
Beat whites with salt until soft peaks. Without stopping whipping, add a little sugar. It should have a thick, shiny mass.
In the process of whipping, add one yolk. Turn off the mixer.
Add flour sifted with cocoa to the egg mixture. Gently mix from bottom to top until smooth.
Put the biscuit dough on the prepared baking sheet, smooth over the entire area so that the layer thickness is the same everywhere.
Bake for 15-20 minutes before testing for a dry toothpick.
Remove the baking sheet and let the dough cool slightly, then turn the biscuit onto a clean kitchen towel, quickly remove the baking paper and turn it over again. Let the biscuit cool completely, then divide it in half.
Whisk the mascarpone with condensed milk.
Whisk separately until the cream rises firmly.
Gently spread the cream to the mascarpone, stir from bottom to top until smooth.
Lubricate one part of the biscuit with all the cream, smooth and cover with the second part. Press and let stand in the cold for 2-3 hours.
If necessary, trim the edges of the cake.
To glaze, melt the chocolate in a water bath. Kinder Delice is characterized by a crispy glaze, which you can achieve by adding vegetable oil to melted chocolate. Glaze will be glossy and fluid. Coat the cake evenly with it, helping with a spatula if necessary. Put the product in the cold again for 1-1.5 hours.
Everything can be served.
Portioned cakes a la Delis
The biscuit in the factory cake is more flexible and wet. For a cake, this is not so significant, however, the difference in portioned cakes will be more obvious, so we recommend that you also try the following recipe.
For biscuit:
- melted butter - 25 grams;
- squirrels - 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 at least 33% - 380 grams;
- gelatin in sheets - 10 grams;
- medium fat milk - 190 grams;
- sugar - 90 grams;
- vanilla sugar - 1 pack.
Glaze:
- chocolate - 200 grams;
- flavourless vegetable oil - 20 grams.
Cooking
The 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, beat the whites with sugar until a strong peak, set aside.
Beat eggs, flour, cocoa, icing sugar until fluffy. This will take 5-7 minutes.
Carefully mix the proteins into the dough, then pour the oil in a thin stream. Stir quickly and carefully, making sure that the oil is dispersed in the dough, and not sank to the bottom.
Divide 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 finished biscuits in a porous part on a kitchen towel and cool completely.
For a soufflé cream, fill the gelatin with ice water.
Mix cream, milk, sugar (regular and vanilla) in a saucepan. Bring to a boil, thereby dissolving all the sugar, then remove from heat.
Pull the gelatin out of the water, squeeze it a little and add to the creamy mixture. Stir until smooth and let cool slightly. The mixture should "set".
Put the first biscuit on the bottom of the form, on it - a thickened, but still soft creamy mass.
After smoothing the cream, squeeze it on top with the remaining biscuit and refrigerate for 2-3 hours.
Take out the frozen workpiece, cut into 8 cakes 10 x 5 cm in size.
Prepare the icing for Kinder Delis (recipe given above). Let it cool to warm and pour over the pastries, then place them again in the cold. Once the chocolate has frozen, cakes can be served.
Cakes for children with gluten and lactose intolerance
Unfortunately, today there are more cases of allergies to gluten and lactose among children. This imposes large-scale restrictions on the diet, but how to explain to the kids why other children can eat certain foods, but not for them? It is easier to prepare an analogue that is suitable in composition, but from this no less tasty.
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. the spoon;
- salt is a 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 oil (in the absence 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 prepare a Kinder Delis cake without gluten and lactose, first cover 2 baking sheets with baking paper and preheat the oven to 180 o C.
In a cup, brew cocoa with boiling water, knead until smooth. Add oil and vanilla extract there, stir until the oil has melted. Set aside.
Beat the yolks and half the sugar until the mass turns white and increases in size.
Add the yolks to the chocolate mixture, sift the almond cake there and knead until smooth.
Beat whites with salt until soft peaks. Pour the remaining sugar without stopping whipping. The resulting mass should be shiny, strong, not drain from the whisk.
Put the whites to the chocolate mass, knead.
Divide the dough into 2 parts, distribute evenly on baking sheets and bake for 15-17 minutes.
Remove the finished biscuits from the oven, cool them and cut 2 squares measuring 35 x 35 cm.
For cream on Kinder Delis cake, soak gelatin in cold water.
Heat coconut milk .
Beat sugar (1), starch and yolks until smooth.
As soon as the milk begins to boil, pour them the yolk mixture and, without interfering, put it on the fire again.
As soon as the mixture begins to boil, stir quickly - it will begin to thicken right before your eyes. Remove from heat.
Add cocoa butter or coconut oil to the still hot cream, add the squeezed gelatin and stir until smooth.
Mix the proteins with sugar (2), put in a water bath and heat them until the sugar dissolves and the proteins heat up significantly.
Remove the squirrels from the water bath and beat until a solid peak.
Mix 1/3 of the proteins in the custard, knead until smooth. Add the remaining proteins, mix again.
Put the cream on one biscuit, flatten, firmly press the second biscuit.
Put the workpiece for 2-3 hours in the freezer so that the cream sets.
For glaze, soak the gelatin in cold water.
Mix coconut milk, sugar and water and bring to a boil. Add cocoa, whisk the mixture until smooth, remove from heat and add gelatin. Mix again.
Pour a little warm icing through a sieve onto the cake, set in the cold.
After 1-2 hours you can serve.
Total
Ready-made treats "Kinder Delis" is a good option for a tasty, but not very healthy snack. He is especially loved by girls on a diet - a rich chocolate cake that "weighs" about 200 kcal and can interrupt the desire to eat something sweet and more significant. It is not recommended to introduce into the children's diet on an ongoing basis, since its benefits are frankly invented, while the abundance of sugar is too real.