Kinder Layer Cake

Ingredients

• 200 g Kinder Maxi Bars (break into pieces)
• 100 ml Liquid cream (double cream) (cold or at room temperature)
• 200 g All-purpose flour (sift)
• 50 g Unsweetened cocoa powder (sift with the flour)
• 5 g Baking soda (about 1 teaspoon)
• 1 g Salt (about 1/4 teaspoon)
• 150 g Granulated sugar (for the sponge)
• 120 g Unsalted butter (softened at room temperature)
• 60 ml Grape seed oil (neutral oil)
• 4 Egg yolks
• 5 ml White vinegar (about 1 teaspoon)
• 120 ml Buttermilk (available in the fresh section)
• 4 Egg whites
• 200 g Granulated sugar (for the meringue)
• 250 g Unsalted butter (for the buttercream) (at room temperature (~35°C))
• 100 g Nutella (for the cake center)
• 40 ml Water
• 40 g Granulated sugar (simple syrup)
• 2 Kinder Bueno bars (for decoration)

Instructions

1. Prepare the Kinder ganache

   Melt the pieces of Kinder Maxi with the liquid cream in a bain‑marie or over low heat, then stir until a smooth texture is achieved.

   Time: PT5M

2. Cool the ganache

   Pour the ganache into a container, cover and place in the refrigerator for at least 4 hours (or overnight) to firm up.

   Time: PT4H

3. Sift the dry ingredients

   Sift the flour, unsweetened cocoa powder, baking soda and salt into a large bowl.

   Time: PT5M

4. Cream the butter and sugar

   In another bowl, beat the softened butter with the granulated sugar until the mixture becomes pale and fluffy.

   Time: PT5M

5. Incorporate the oil, egg yolks and vinegar

   Add the grape seed oil, egg yolks and white vinegar to the butter‑sugar mixture, then mix quickly.

   Time: PT3M

6. Add the powders and the buttermilk

   Fold in half of the dry mixture, then the buttermilk, mix, then add the remaining dry mixture until a homogeneous batter is obtained.

   Time: PT5M

7. Whip the egg whites to stiff peaks

   In a clean bowl, whisk the egg whites until stiff peaks form.

   Time: PT10M

8. Fold the whipped egg whites into the batter

   Gently fold the whipped egg whites into the batter using a spatula, lifting the mixture to avoid breaking them.

   Time: PT3M

9. Pour the batter into the pans

   Divide the batter evenly into two 15 cm cake pans that have been greased or lined with parchment paper.

   Time: PT5M

10. Bake the sponges

    Place the pans in the preheated oven at 180 °C and bake for 20 minutes until a toothpick comes out clean.

    Time: PT20M

    Temperature: 180°C

11. Let the sponges cool

    Remove the pans from the oven, let the sponges rest for 10 minutes, then unmold onto a rack and let cool completely (about 20 minutes).

    Time: PT30M

12. Swiss meringue – bain‑marie

    In a heat‑proof bowl, combine the sugar (200 g) and egg whites, place the bowl over a pot of simmering water and whisk until reaching 50 °C.

    Time: PT5M

13. Whisk until room temperature

    Remove the bowl from the bain‑marie and whisk on high speed for 20 minutes until the mixture is white, glossy and at room temperature.

    Time: PT20M

14. Incorporate the softened butter

    Add the unsalted butter (250 g) at room temperature (~35 °C) gradually while whisking at medium speed, then increase to high speed for an additional 2 minutes to achieve a creamy texture.

    Time: PT7M

15. Refrigerate the buttercream

    Transfer the Swiss meringue buttercream to a container, cover and place in the refrigerator for 30 minutes to firm up.

    Time: PT30M

16. Prepare the simple syrup

    Bring 40 ml of water with 40 g of sugar to a boil, let boil for 2 minutes then let cool.

    Time: PT2M

17. Moisten the first sponge

    Generously brush the first sponge with the simple syrup using a pastry brush.

    Time: PT5M

18. Spread the Kinder ganache and Nutella

    Spread an even layer of Kinder ganache over the moistened sponge, then place the Nutella in the center and spread it lightly.

    Time: PT10M

19. Encase with Swiss meringue buttercream

    Using a piping bag, apply a band of buttercream around the edge of the first layer to create a “ring” that will hold the second sponge.

    Time: PT10M

20. Moisten the second sponge

    Brush the second sponge with the simple syrup, then place it on the first layer aligning the edges.

    Time: PT5M

21. Apply the final ganache layer and decorate

    Cover the entire cake with a thin layer of Kinder ganache, smooth, then add extra drops of ganache around the edge.

    Time: PT10M

22. Stabilize the cake in the freezer

    Place the whole cake in the freezer for 2 hours so the structure firms up before the final smoothing.

    Time: PT2H

23. Smooth the cake with acrylic disks

    Remove the cake from the freezer, place an acrylic disk on top and another underneath, then turn both disks to smooth the surface.

    Time: PT10M

24. Final decoration with Kinder Bueno

    Melt the remaining Kinder ganache, drizzle it around the cake, then arrange the Kinder Bueno bars as decoration.

    Time: PT10M

25. Refrigerate before serving

    Place the decorated cake in the refrigerator for at least 1 hour so the buttercream stabilizes.

    Time: PT1H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g