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Name: RECIPEPT: Cake Kinder Bueno - Mojačokolada.si
Total time: 1 h 20 min
Ingredients: 2 eggs (size class M); 60 g crystal sugar; 50 g plain flour; 10 g starch; 10 g BAM cocoa powder; 200 g mascarpone cheese; 200 g BAM hazelnut spread (1 jar); 300 g sweet whipping cream; 2 gelatine leaves; two teaspoons BAM hazelnut sponge cake spread (optional); 100 ml of milk; 20 g instant cocoa; 70 g BAM milk chocolate; 50 g sweet cream; 30 g BAM dark chocolate; teaspoon oil

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Andraž Gavez

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RECIPEPT: Cake Kinder Bueno - Mojačokolada.si

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Home /
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Cake Kinder Bueno

Cake Kinder Bueno

(1)

Preparation time: 1 h 20 min
Difficulty:
Number of ingredients: 16

Who doesn''t love these famous chocolates with their delicious hazelnut filling? Or, did you ever imagine you could eat a cake with an almost identical taste to Kinder hazelnut cream? We often hear that hazelnut spread is nothing special until you try it for the first time. Well, afterwards, it turns out that BAM hazelnut spread really does taste almost identical to the filling in Kinder Bueno chocolates. Pastry artist Urška Jerman, has compressed it into a custard and the result is a gorgeous, not-too-sweet cake that will delight all gourmets.

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

The recipe ingredients are enough for 8 pieces and the Kinder bueno cake is baked in an 18 cm diameter baking tin.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for the biscuit:

2 eggs (size class M)
60 g crystal sugar
50 g plain flour
10 g starch
10 g BAM cocoa powder

for the cream:

200 g mascarpone cheese
200 g BAM hazelnut spread (1 jar)
300 g sweet whipping cream
2 gelatine leaves
two teaspoons BAM hazelnut sponge cake spread (optional)

to moisten the sponge cake:

100 ml of milk
20 g instant cocoa

For the chocolate icing:

70 g BAM milk chocolate
50 g sweet cream
30 g BAM dark chocolate
teaspoon oil

Instructions:

For the Kinder Bueno cake:

Preheat the oven to 180°C. Whisk the eggs and sugar on high speed for 10 minutes. Sift the flour and cocoa over the egg mixture and fold in with a spatula. Spread the mixture on an 18 cm diameter baking tray lined with baking paper (bottom) and bake for 15 minutes. Remove the baked sponge cake from the baking tray and cool on a wire rack.

While the sponge cake is baking, prepare the sponge moistening mixture (heat the milk and dissolve the cocoa in it).

While the sponge is cooling, prepare the cream. 250 g sweet cream, whipped and refrigerated. Soak the gelatine in cold water for 5 minutes; mix the mascarpone cheese smoothly with the hazelnut spread. Heat 50 ml of the cream and melt the gelatine in it. Pour it over the cream and mix well with a mixer. Finally, fold in the whipped cream with a spatula.

Cut the sponge cake into two discs, trimming the upper one to a diameter of 14 cm (4 cm less than the diameter of the cake). Place the lower, larger sponge cake on the base, moisten it and place it in the ring. Brush it with less than half of the cream and flatten the surface. Place the smaller sponge on top of the cream and moisten it. Spread it with the spread as desired; cover it with the remaining cream, taking care to fill the rim around the sponge first. Smooth the custard and place the cake in the fridge to chill.

When the custard has cooled, pour the chocolate icing over it. Bring the cream to the boil and pour it over the milk chocolate. Wait for one minute and mix until smooth; cool slightly and pour over the cake. Return the cake to the fridge and prepare the chocolate for decoration. Melt the dark chocolate with the oil over steam. Pour it into a small piping bag and make a small hole. Draw lines on the milk icing to recreate the pattern of the chocolates.

Chill the cake for at least 5 hours. Remove the ring from the cooled cake and decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Hazelnut Spread, 200 g

8,90 €

Out of stock

Cocoa powder, 500 g

16,90 €

Milk chocolate, 500 g

11,90 €

Dark chocolate, 250 g

8,90 €

Discount on products used in the recipe - 10%:

-3,77 €

Total:

37,70 €33,93 €

-10%

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30,50 € 26,90 €

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Quick desserts

Preparation time: 45 min

Cake Kinder Bueno

Preparation time: 1 h 20 min

Difficulty: 2

Number of ingredients: 16

Ingredients:

for the biscuit:

2 eggs (size class M)
60 g crystal sugar
50 g plain flour
10 g starch
10 g BAM cocoa powder

for the cream:

200 g mascarpone cheese
200 g BAM hazelnut spread (1 jar)
300 g sweet whipping cream
2 gelatine leaves
two teaspoons BAM hazelnut sponge cake spread (optional)

to moisten the sponge cake:

100 ml of milk
20 g instant cocoa

For the chocolate icing:

70 g BAM milk chocolate
50 g sweet cream
30 g BAM dark chocolate
teaspoon oil

Instructions:

For the Kinder Bueno cake:

	Preheat the oven to 180°C. Whisk the eggs and sugar on high speed for 10 minutes. Sift the flour and cocoa over the egg mixture and fold in with a spatula. Spread the mixture on an 18 cm diameter baking tray lined with baking paper (bottom) and bake for 15 minutes. Remove the baked sponge cake from the baking tray and cool on a wire rack.
	While the sponge cake is baking, prepare the sponge moistening mixture (heat the milk and dissolve the cocoa in it).
	While the sponge is cooling, prepare the cream. 250 g sweet cream, whipped and refrigerated. Soak the gelatine in cold water for 5 minutes; mix the mascarpone cheese smoothly with the hazelnut spread. Heat 50 ml of the cream and melt the gelatine in it. Pour it over the cream and mix well with a mixer. Finally, fold in the whipped cream with a spatula.
	Cut the sponge cake into two discs, trimming the upper one to a diameter of 14 cm (4 cm less than the diameter of the cake). Place the lower, larger sponge cake on the base, moisten it and place it in the ring. Brush it with less than half of the cream and flatten the surface. Place the smaller sponge on top of the cream and moisten it. Spread it with the spread as desired; cover it with the remaining cream, taking care to fill the rim around the sponge first. Smooth the custard and place the cake in the fridge to chill.
	When the custard has cooled, pour the chocolate icing over it. Bring the cream to the boil and pour it over the milk chocolate. Wait for one minute and mix until smooth; cool slightly and pour over the cake. Return the cake to the fridge and prepare the chocolate for decoration. Melt the dark chocolate with the oil over steam. Pour it into a small piping bag and make a small hole. Draw lines on the milk icing to recreate the pattern of the chocolates.
	Chill the cake for at least 5 hours. Remove the ring from the cooled cake and decorate as desired.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Cake Kinder Bueno

Ingredients:

for the biscuit:

for the cream:

to moisten the sponge cake:

For the chocolate icing:

Instructions:

For the Kinder Bueno cake:

Premium BAM baking products.

Order ingredients with a 10% discount:

Hazelnut Spread, 200 g

Cocoa powder, 500 g

Milk chocolate, 500 g

Dark chocolate, 250 g

Related products

Cherry dressing, 200 g

Macarons confectionery set

Mug Cake Mix, 150 g

Tropical toppings

Become a master pâtissier

Your guide to the perfect chocolate experience.

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