Bueno cake

Ingredients for 1 servings:

• 1 Viennese base (3 bases, 26 cm diameter)
• 3 packs of chocolate (Kinder Bueno), 6 pieces each
• 4 cups whipped cream
• 4 bags of cream stiffener
• 4 bags of vanilla sugar
• 100 g almonds, chopped
• 1 pack of hazelnut glaze or nougat glaze
• ½ cup whipped cream
• 6 pieces of confectionery (Giotto)
• 8 pieces of confectionery (Kinder Bueno Mini)
• 2 chocolate bars (Kinder Bueno bars)
• Chocolate sprinkles, or shavings, drops etc.

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Filling: First, whip the cream with cream stiffener and vanilla sugar and chill. In the meantime, chop or crush the Kinder Bueno bars in a bowl. Stir the mixture into the cream until smooth. If desired, you can also add chopped almonds or hazelnuts. Halve the filling and divide it between the three Viennese layers: layer-filling-layer-filling-layer. Decoration: Here you can choose whether you want to use hazelnut, nougat, chocolate icing, or cream. I personally prefer nougat or hazelnut. Melt the icing in a water bath or whip the cream. If the icing is too runny, chill briefly or add 1 tablespoon of liquid cream. Spread this on the top layer and decorate as desired. I used cream puffs, Giottos, Kinder Bueno (minis), and chocolate drops.