Kinder chocolate cake

Ingredients for 12 servings:

• Fat, for the shape
• 3 rusks
• 6 m.-sized eggs
• 75 g sugar
• 140 g ground almonds
• 1 tsp baking powder
• 1 pinch of salt
• 50 g chocolate decoration (chocolate sprinkles, coated)
• 500 g whipped cream
• 2 packets of vanilla sugar
• 3 tsp cocoa powder
• 1 pack of chocolate (Kinder chocolate, from the refrigerator)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

Grease a 26cm springform pan. Finely grind the rusks. Separate the eggs. Beat the egg yolks and 75g of sugar until creamy. Mix the almonds, ground rusks, and baking powder and stir in. Beat the egg whites and a pinch of salt until stiff, gradually adding the 75g of sugar. First, stir a little of the beaten egg whites into the egg yolk and almond mixture. Then fold in the remaining beaten egg whites and 50g of chocolate sprinkles. Pour into the pan. Bake in the oven (150°C fan-assisted) for about 40 minutes. Let cool. Cut the cake base in half horizontally. Crumble the top layer. Whip the cream until stiff, gradually adding the vanilla sugar and cocoa. Spread over the base. Sprinkle the crumbs on top. Chill the cake for about 30 minutes. Cut the chocolate bar into rolls using a vegetable peeler. Decorate the cake with chocolate rolls and the remaining chocolate sprinkles.