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Kinder Bueno Cake

  • Preparation time:

    1 ura 20 minut
  • Complexity:

  • Number of integredients:

    16

Is there anyone who doesn’t like these popular chocolate bars with a delicious hazelnut filling? Have you ever imagined eating a cake that tastes almost exactly like the Kinder hazelnut filling? I honestly couldn’t imagine it myself until I tried it for the first time. Well, the BAM hazelnut spread proved me wrong and it turned out that the flavor strongly resembles the chocolate bar filling. So I added it to the filling used for this cake and ended up with an amazing result that is not too sweet and will delight anyone with a sweet tooth.

If you run out of time to prepare the cake, you can prepare the Kinder bueno dessert in a glass.

Makes: 8 slices.

  • Ingredients for sponge cake

    • 2 eggs (medium-sized)
    • 60 g granulated sugar
    • 50 g all purpose flour
    • 10 g starch
    • 10 g BAM cacao powder
  • Ingredients for chocolate filling

    • 200 g mascarpone cheese
    • 200 g BAM hazelnut spread (1 jar)
    • 300 g whipping cream
    • 2 gelatin sheets
    • two teaspoons BAM hazelnut spread for the sponge (optional)
  • Ingredients for moistering sponge cake

    • 100 ml milk
    • 20 g instant cocoa
  • Ingredients for chocolate glaze

    • 70 g BAM milk chocolate drops
    • 50 g whipping cream
    • 30 g BAM dark chocolate drops
    • 1 teaspoon oil
  • Preparation

    • Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maximum speed for 10 minutes. Sift the cacao and flour on top of the egg mixture and fold in with a spatula. Spread the batter evenly in an 18 cm cake pan lined with parchment paper (the bottom), and bake for 15 minutes. Take the baked sponge cake out of the baking tray and cool it on a cooling rack.
    • While baking the sponge, prepare the moistening liquid (heat the milk and dissolve the cocoa).
    • While the sponge is cooling, prepare the filling. Whip 250 g whipping cream and refrigerate. Soak the gelatin in cold water for 5 minutes; mix the mascarpone cheese and the hazelnut spread until smooth. Heat 50 ml whipping cream, add the wrung-out gelatin and dissolve. Add to the filling and mix well with a hand mixer. Finally, fold in the whipped cream using a spatula.
    • Cut the sponge in two layers, trimming the top layer to a 14 cm circle (4 cm less than the diameter of the cake). Place the bottom, bigger part of the sponge cake on a stand, moisten it and fit the ring. Coat it with just under half of the filling and level out the surface. Place the smaller spon- ge on top of the filling and moisten. Decorate with the spread as desired; spread on the rest of the filling, filling in the space around the sponge first. Level out the filling, refrigerate and allow to cool.
    • When the filling has cooled, glaze with the chocolate glaze. Bring the whipping cream to a boil and pour over the milk chocolate. Wait one minute and stir until smooth; allow to cool slightly and pour over the cake. Put the cake back in the refrigerator and prepare the chocolate for deco- rating. Melt the chocolate with oil in a double boiler. Pour it into a small piping bag and make a small hole. Draw lines across the milk glaze with the chocolate to recreate the chocolate bar pattern.
    • Chill the cake or at least 5 hours. Once cool, remove the ring and decorate as desired.

About the author

Urška Jerman

Urška Jerman, who creates under the name Cake O'Clock, has been accompanied and inspired by desserts since she was a child. I was inspired to make them by my mother – I would always observe with fascination while she was preparing food, thrilled whenever I got to participate in the process. My father would show his support by enthusiastically tasting what I made and buying children’s cookbooks that he has kept with great care to this day. These books led me to making a mess in the kitchen on my own, an endeavor that has, over the years, become my career that I love and enjoy.

"Hoping that you and your loved ones will enjoy the recipes, I wish you a successful and fun baking!"

Urška Jerman, pâtissier