torta kinder pinguì

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C).

Grease and flour two round cake pans.

In a mixing bowl, beat eggs and sugar until light and fluffy, about 5-7 minutes.

Sift together flour and baking powder, then gradually fold into the egg mixture.

Add vanilla extract and melted butter, mixing until just combined.

Pour the batter evenly into the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a separate bowl, whip heavy cream until soft peaks form, then add powdered sugar and continue whipping until stiff peaks form.

Melt white chocolate and let it cool slightly, then fold into the whipped cream.

Place one cake layer on a serving plate and spread a layer of the cream mixture on top.

Sprinkle some coconut flakes and place whole almonds on the cream layer.

Top with the second cake layer and cover the entire cake with the remaining cream mixture.

Decorate with coconut flakes and additional almonds on top.

Chill the cake in the refrigerator for at least 2 hours before serving.

Cooking Techniques

Spice Level:

Allergens