Kinder Bueno Cake

Kinder Bueno Cake: An Unforgettable Delight

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 15 minutes (plus overnight cooling)
Number of servings: 12

Who doesn’t remember the unique taste of Kinder Bueno bars? This cake is a fabulous reinterpretation of that delight, combining fluffy sponge, smooth cream, and decadent chocolate, all in a simple and accessible recipe. Whether you prepare it for a special occasion or just to treat your family, this cake is sure to become everyone’s favorite.

Ingredients

Sponge
- 4 egg whites
- 25 g sugar
- 25 g flour
- 20 g breadcrumbs
- 1 teaspoon baking powder
- 50 g finely ground nuts
- A pinch of salt
- 1 packet Bourbon sugar

Cream
- 4 egg yolks
- 40 g sugar
- 250 ml milk
- 25 g flour
- 20 g vanilla pudding powder
- 130 g butter at room temperature
- 1 tablespoon cocoa
- 1 packet Bourbon sugar

Additionally
- 1 small packet of Picnic biscuits
- 200 g + 100 g Nutella (for filling and decoration)
- Cocoa for dusting

Step-by-Step Instructions

Step 1: Preparing the Sponge

1. Start by beating the egg whites: In a clean bowl, add the 4 egg whites and a pinch of salt. Using an electric mixer, beat the egg whites until you achieve a firm foam. Gradually add 25 g of sugar and 1 packet of Bourbon sugar, continuing to mix until the mixture becomes glossy and firm.

2. Add the dry ingredients: Sift together 25 g of flour, 20 g of breadcrumbs, 1 teaspoon of baking powder, and 50 g of finely ground nuts. Gently fold them into the egg whites using a spatula, with soft up-and-down movements to avoid deflating the mixture.

3. Bake the sponge: Pour the mixture into a baking pan lined with parchment paper (size 18/25 cm) and smooth the surface. Place the pan in a preheated oven at 180 degrees Celsius, without ventilation, and bake for 20 minutes. When the sponge is lightly browned, remove it from the oven and let it cool on a rack.

4. Nutella filling: Once the sponge has completely cooled, evenly spread 200 g of Nutella on top and place it in the freezer to firm up a bit.

Step 2: Preparing the Cream

1. Beat the egg yolks: In another bowl, mix the 4 egg yolks with 40 g of sugar and a packet of Bourbon sugar until you achieve a smooth, light-colored cream.

2. Prepare the milk mixture: In another bowl, dissolve 25 g of flour and 20 g of vanilla pudding powder in 250 ml of cold milk. Add this mixture to the egg yolk cream, mixing well to avoid lumps.

3. Cook the cream: Transfer the mixture to a saucepan and place it over low heat. Stir constantly until the cream thickens. Once it reaches the desired consistency, remove it from the heat and let it cool.

4. Incorporate the butter: Once the cream has cooled, gradually add 130 g of soft butter, mixing well until you achieve a smooth and homogeneous cream. Divide the cream into two equal parts. In one half, add 1 tablespoon of cocoa and mix well.

Step 3: Assembling the Cake

1. Layer the cream: On the sponge spread with Nutella, evenly spread the yellow cream. Then, place a layer of Picnic biscuits on top, pressing them lightly to secure.

2. Add the cocoa cream: Pour the cocoa cream over the biscuits and smooth it out well. Place the cake in the freezer for 15 minutes to firm up.

3. Delicious finishing: After the cream has set, spread another thin layer of 100 g of Nutella on top of the cocoa cream. This layer adds an extra touch of chocolate, making the cake even more delicious!

4. Final cooling: Place the cake in the fridge to cool completely, preferably overnight. This way, the flavors will blend perfectly.

Step 4: Serving

1. Cocoa dusting: Before serving, sprinkle cocoa on top for an elegant look and intense flavor.

2. Cutting and presentation: Cut the cake into squares and serve it on a beautiful platter. You can add some finely chopped nuts for extra texture and appearance.

Practical Tips

- Choose quality ingredients: Use good quality butter and original Nutella for an authentic taste.
- Cream: You can add a splash of vanilla essence to the egg yolk cream for an even more refined flavor.
- Variations: Instead of Picnic biscuits, you can use any type of chocolate biscuits or digestive biscuits to adapt the cake to your preferences.
- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a strong espresso.

Calories and Nutritional Benefits

Each serving of Kinder Bueno cake contains approximately 250 calories. Although it is an indulgent dessert, you can enjoy it in moderation. Nuts provide healthy fats and proteins, while egg yolks offer essential vitamins.

Frequently Asked Questions

1. Can I use other types of chocolate?: Of course! You can experiment with white or dark chocolate, depending on your tastes.
2. How long can the cake be kept?: The cake keeps well in the fridge for 3-4 days, but it is delicious even after a few days.
3. Is freezing necessary?: Freezing helps achieve a firmer texture, but if you don’t have time, you can leave it in the fridge for a few hours.

With these tips and clear steps, you can’t go wrong! So, put on your apron, gather the ingredients, and let the aroma of chocolate and vanilla carry you away, turning this recipe into an unforgettable experience. Enjoy!

 Ingredients: Tray 18/25 cm Base: 4 egg whites 25 g sugar 25 g flour 20 g breadcrumbs 1 teaspoon baking powder 50 g finely ground walnuts A pinch of salt 1 packet of Bourbon sugar Cream: 4 egg yolks 40 g sugar 250 ml milk 25 g flour 20 g vanilla pudding powder 130 g butter at room temperature 1 tablespoon cocoa 1 packet of Bourbon sugar Additionally: 1 small package of Picnic biscuits 200 + 100 g Nutella cocoa for dusting