Layer cake kinder bueno
Wonderful what a job! – Our love of cooking
Preparation time: 1h30
Cooking time: 1h
Ingredients (10 people):
250g of caster sugar
250g of flour
1 sachet of vanilla sugar
1 sachet of baking powder
250ml of 30% liquid cream
125g caster sugar
1 teaspoon of vanilla flavoring
Chocolate / hazelnut whipped cream:
250ml of 30% liquid cream
250g of mascarpone
100g of homemade spread
1 tablespoon of Hervé hazelnut puree
1 level tablespoon of vahiné praline
25g van houten cocoa
200g of 30% liquid cream
200g of mascarpone
30g van houten cocoa
1 tablespoon of icing sugar
75g dark chocolate
60ml of 30% liquid cream
2 kinders bueno
1 teaspoon of praline
Preheat the oven to 150 ° C hot air.
Cut a disc of baking paper to the size of the chosen mold and a strip 12 cm wide. I used a 21 cm diameter springform pan.
Mix the powders: flour, baking powder and vanilla sugar.
Put the whole eggs and the sugar in the bowl of a food processor fitted with a whisk
Beat on medium speed until the mixture has whitened and doubled in size.
Add the flour / baking powder / sugar mixture and whisk for a few minutes until you get a smooth mixture
Place in a chicken stew, set aside and wash the bowl + whisk
Put the very cold cream in the bowl and turn into a very stiff whipped cream
Gently incorporate into the following preparation using a spatula
Pour into the lined mold, smooth with a horn and bake for one hour.
Unmold on a wire rack before allowing to cool completely.
Cut into 4 discs, once completely cold !!!!
Put the sugar, water, and vanilla in a saucepan
Return to a boil and reduce for 3 minutes
Chocolate / hazelnut cream:
Mix the mascarpone with the cocoa with a tablespoon or a hand mixer
Mix the spread and the hazelnut puree in a bowl, add the praline and mix again
Put the cream in the bowl of the food processor fitted with the whisk, beat at medium speed until the cream begins to set
Then add the mascarpone/cocoa mixture
When the cream is firmer, gradually add the spread/hazelnut mixture
Do not beat too much otherwise, the cream will grain !!!! That's why everything must be ready and on hand
Put in a pocket fitted with a smooth nozzle and set aside in the fridge
Place a cookie disc, the top of the cake) on a cardboard or a round dish and puncher with a brush, not too much either!
Cover with a layer of chocolate whipped cream and place a second disc
Puncher and renew until the discs run out
Set in the fridge for at least 2 hours.
Mix the mascarpone and cocoa with an electric spoon or whisk
Put the liquid cream in the bowl of the food processor fitted with the whisk
When the cream becomes firm, add the mascarpone and whip into firm whipped cream
Tighten with icing sugar and put half in a pocket fitted with a 2D nozzle
Reserve in the fridge.
Cover the cake with the remaining cream, smooth with a horn.
Put the chocolate and the cream in a small heavy-bottomed saucepan and melt over low heat, stirring constantly
When the mixture is smooth, remove from the heat and add the butter while mixing
Add the remaining cream and let cool for a few minutes, about 5 minutes no more!
Put half in a Lékué style deco pen and make drips along the cake
Pour the rest on top and spread using the back of a tablespoon.
Place in the fridge for 10 minutes.
Arrange cream roses and pieces of kinder bueno in the center
Sprinkle with praline.
Reserve in the fridge