Kinder Penguin Dessert

Instructions

1. For the cake, beat eggs, sugar, and milk until well-combined. Add the sifted flour, baking powder, and cocoa powder. Mix until smooth and lump-free.
2. Divide the cake mixture into two equal parts and bake each at 180°C (about 350°F) for 10 minutes in a 32×20 cm pan. Let the cakes cool.
3. For the filling, mix mascarpone cheese with 100ml of milk. In a separate bowl, whip the heavy cream and fold it into the mascarpone mixture. Add vanilla sugar, lemon zest, powdered sugar, and whipped cream stabilizer. Mix well.
4. Divide the filling mixture into two parts.
5. For the chocolate filling, melt the cooking chocolate, heavy cream, and butter. Let it cool until it reaches a thick but pourable consistency.
6. For the glaze, melt the cooking chocolate and butter until smooth.
7. Assembly: Layer the cakes with the first filling in between. Freeze for 20 minutes. Add the chocolate filling in the center, freeze for another 20 minutes. Add the second filling, then top with the second cake layer. Freeze for an additional 20 minutes.
8. Glaze the top and sides of the cake with the chocolate glaze.