Kinder Cake

I have made this Kinder cake many times for family gatherings or when I have guests. I love it because it fits any season and doesn't pose problems with hard-to-find ingredients. It combines different layers, with toasted nuts, coconut, and two types of cream. It's a layer-cream cake with a structure that holds up well when cut.

Quick Info

Total time: about 2 hours (including cooling)
Preparation time: 50-60 minutes
Baking time for the base: 20-30 minutes
Servings: 16-20 pieces
Difficulty: medium
Recipe type: homemade cake for special occasions or holidays

Ingredients

Base:
8 egg whites
10 tablespoons sugar
6 tablespoons coconut
2 tablespoons flour
200 g toasted and chopped nuts (for the base of the tray)

Filling and assembly:
1 jar of Finetti
Petit Beurre cookies (enough for one layer, about 200 g)
instant coffee (for soaking the cookies)
rum (for flavoring the coffee)
150 ml liquid cream

Cream:
8 egg yolks
500 ml milk
2 packets of vanilla pudding
250 g sugar
1 pack (200-250 g) butter
1 chocolate bar (about 100 g, to color half of the cream)

For decoration:
coconut for sprinkling on top

Preparation Method

1. Preparing the nuts and the tray
Toast the nuts (200 g) lightly in a dry pan, stirring frequently to prevent burning. Let them cool, then chop coarsely. Grease the tray well with butter or oil and sprinkle the nuts on the bottom.

2. The base
Separate the egg whites from the yolks. Beat the egg whites with a mixer until stiff peaks form. Gradually add the sugar and continue mixing until dissolved and you achieve a glossy meringue. Gently fold in the coconut and flour using a spatula.

Pour the mixture into the tray over the layer of toasted nuts. Level it out. Bake the base at 180°C (preheated oven) for 20-30 minutes until slightly golden. Remove from the oven and, while still slightly warm, invert it onto a platter or board so that the nut layer is on the bottom.

3. Finetti
Once the base has cooled slightly (not completely cold, but not hot either), spread a layer of Finetti on top. It's easier to spread when the base is still warm.

4. The cream
Mix the egg yolks with the pudding powder and a portion of the cold milk (100-150 ml) to create a smooth paste. Heat the remaining milk (about 350-400 ml) with the sugar until it starts to boil. Lower the heat, add the egg yolk and pudding mixture, stirring continuously. Cook until thickened like a dense pudding. Remove from heat and let cool.

When the cream is completely cool (it's important that it's not warm to avoid the butter curdling), beat the butter separately until creamy, then gradually add the pudding cream. Mix well. Divide the cream into two equal parts.

Melt the chocolate in a double boiler or microwave. Stir the melted chocolate into one half of the cream.

5. Assembly
Place the base with the nuts down and the Finetti on top on a flat tray. Evenly spread the plain cream (the one without chocolate).

Quickly dip the cookies one by one in the strong coffee mixed with rum to taste, and lay them over the cream layer in a single layer. Don't soak them too long in the coffee; just pass them through quickly to avoid excessive sogginess.

Spread the chocolate cream over the layer of cookies.

Whip the liquid cream until firm and spread it over the last layer of cream. Finally, sprinkle coconut on top.

6. Cooling and portioning
Refrigerate the cake for a few hours to stabilize the layers. It's best cut after sitting overnight in the fridge.

Why I make this recipe often

The Kinder cake is practical for days when I need dessert for many people. It uses common ingredients, and the cream is thick without being runny. It keeps well for a few days in the fridge and doesn't require complicated utensils or techniques.

Tips and Variations

Tips

Don't skip the cooling step for the cream before mixing it with the butter – it's key to preventing curdling.
If the base sticks a little, detach it with the edge of a knife by running it along the edge of the tray.
When dipping the cookies in coffee, make a quick motion; don't let them soak too long.

Substitutions

Finetti can be replaced with any nut or chocolate spread if needed.
You can use plain cookies if you don't have Petit Beurre.
The chocolate for the cream can also be any simple dark or milk chocolate bar.

Variations

Sometimes I use a mix of toasted nuts and almonds if I have leftovers in the cupboard.
Instead of plain cream, you can use vanilla-flavored cream.
You can adjust the thickness of the layers to your preference, but the ones in the recipe provide a balanced ratio.

Serving Ideas

Cut into pieces with a thin, long knife dipped in hot water and wiped for clean edges.
It pairs well on a platter with other cream cakes, especially at festive meals.

Frequently Asked Questions

What can I substitute for Finetti if I don't have it on hand?
You can use any chocolate spread, or even Nutella. The texture and flavor will be slightly different, but the recipe will still work.

Can I skip the rum in the coffee?
Yes, the rum is for flavor and can be omitted or replaced with rum or vanilla essence if it's for children.

Can the cake be frozen?
I do not recommend freezing, as the whipped cream and pudding-based creams do not hold up well to thawing. The texture suffers.

What size should the tray be?
An ideal size is about 25x35 cm, but other similar sizes will work too.

Can I use vegetable cream instead of liquid cream?
Yes, if you don't have anything else available, the vegetable version will work, but the taste will be more neutral.

Nutritional Values

Approximately, per serving of about 80 g:
Calories: 320-360 kcal
Protein: 5-6 g
Fat: 20-22 g
Carbohydrates: 28-32 g
Values are indicative, considering the cream, nuts, and Finetti, plus cookies.

Storage and Reheating

Keep it in the refrigerator, covered. It keeps well for up to 4-5 days. I do not recommend reheating; the cake is served cold. After a few days, the cookies tend to become softer, but the taste remains good. To avoid drying out the cream, cover the tray with plastic wrap or a lid.

 Ingredients: 200 g roasted and chopped walnuts, 1 box of Finetti, biscuits, 1 chocolate, instant coffee, rum, 150 ml whipped cream. Base: 8 egg whites, 10 tablespoons sugar, 6 tablespoons coconut, 2 tablespoons flour. Cream: 8 egg yolks, 500 ml milk, 2 vanilla puddings, 250 g sugar, 1 pack of butter.

 Tags:  milk cream cake children