Kinder-Bueno-Cake




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The chocolatey Kinder-Bueno-Cake with mascarpone convinces especially by the delicious cream, layered with fluffy sponge cake layers. The recipe is super easy to recreate and looks great at any party.

FOR THE SPONGE
6 eggs
150 g sugar
140 g flour
2 tablespoons cocoa powder
1 pck. baking powder some butter for the mold

FOR THE CREAM
200 g Kinder-Bueno- chocolate
200 g cream
200 g cream cheese
500 g mascarpone
3 tablespoons cocoa powder
3 tablespoons powdered sugar

FOR THE DECO
100 g dark chocolate coating
100 g chopped almonds (alternatively hazelnuts)
250 g Kinder-Bueno chocolate bar

step 1

 
6 eggs
150 g sugar
140 g flour
2 tablespoons cocoa powder
1 pck. baking powder
Beat eggs with sugar for about 3-4 min. so that they become very foamy and about double in volume. Mix flour, cocoa powder and baking powder and sift gradually to the egg mixture and fold in carefully.

Our tip

Here’s what you should watch out for with sponge cake
Cookie bases are not always easy to bake. The following tips will help you to ensure that your sponge cake is light and fluffy and perfect:

– Beat the eggs long enough so that the mixture becomes really thick.
– Fold in the dry ingredients (e.g. flour) carefully with a spatula so that the air does not escape from the egg mixture.
– Grease only the bottom of the baking pan or line the bottom with baking paper. This will allow the dough to bake well up the sides and not collapse.
step 2

some butter for the form

Preheat the oven to 180 degrees (convection oven: 160 degrees). Grease only the bottom of the springform pan (Ø 26 cm). Pour the dough into the springform pan, smooth it out and bake in the preheated oven for approx. 35 min. Allow to cool in the pan for approx. 10 min. Then use a knife to loosen the sponge from the edge of the springform pan and remove the edge. Allow the sponge to cool completely.

Step 3


200 g Kinder-Bueno chocolate
200 g cream
200 g cream cheese
500 g mascarpone
3 tablespoons cocoa powder
3 tablespoons powdered sugar
For the filling, melt Kinder-Bueno chocolate with 50 g cream in a saucepan. Let cool completely. Whip remaining cream until stiff. Mix cream cheese, mascarpone, 3EL powdered sugar and cocoa powder. Add Kinder-Bueno chocolate cream to the cream cheese and mascarpone cream and mix well. Now fold in the stiff cream.

Step 4
Cut sponge cake layer twice to make three layers. Place the first base on the cake plate and spread 3-4 tablespoons of cream. Place the next bottom and continue in this way until all the bottoms are on top of each other. Spread the remaining cream all around the cake.

Step 5



100 g dark chocolate coating
100 g chopped almonds
250 g Kinder-Bueno chocolate bar

Roughly chop the dark chocolate and melt in a water bath. Allow to cool briefly. Use a teaspoon to spread the chocolate in streaks over the cake. Sprinkle cake with chopped hazelnuts. Refrigerate the cake until ready to serve. Place the Kinder-Bueno bars, in pieces or whole, on the cake just before serving so that they do not soften in the refrigerator.