Kinder Bueno cake incredibly reminds me of the original Kinder Bueno dessert. Kids love this cake so much and that makes it perfect for children’s birthdays, but you can make this delicious cake for any occasion. You can decorate Kinder Bueno cake in any way you want. If you make Kinder Bueno cake with two biscuits then it is perfect for covering and decorating with fondant.
Ingredients for biscuit:
6 egg whites
4 tablespoons flour
6 tablespoons of sugar
150g chopped hazelnuts
Mix egg whites with sugar until you get a strong snow. Slowly add the flour and mix manually. Pour the mixture over chopped hazelnuts.
Bake in preheated oven for 15 min at 180 degrees Celsius (356 degrees Fahrenheit) for about 15 minutes. When it is baked turn it upside down so the hazelnuts are on top.
Spread Nutella cream over the hazelnuts.
Cover Nutella with Petit Beurre biscuits.
8 tablespoons of cornstarch
6 egg yolks
10 tablespoons of sugar
200 g butter
2 tablespoons of vanilla extract
100g dark chocolate
250ml of heavy cream
Mix yolks with sugar until you get a smooth mixture. Separately mix cornstarch, vanilla pudding powder and vanilla extract and add 200ml of milk. Mix egg yolks and pudding together. Cook the other 800ml of milk and when it begins to boil remove it from the heat and stir mixture of yolks and vanilla pudding in it. Put it back on low heat and cook until you get a solid mixture. Remove from the heat and divide in two equal parts.
In one part add pieces of dark chocolate. Stir until the chocolate melts completely. Do that when the mixture is still warm. Another part of the mixture stays yellow. Put it away to cool down. When both creams are cooled down mix 100 g of softened butter in each cream.
Spread yellow cream over the Petit Beurre biscuits.
Then spread chocolate cream over the yellow cream.
Finally cover the entire cake with whipped cream. Decorate as you wish and serve well chilled.