Bueno Cake

Ingredients for 1 servings:

• 3 eggs
• 1 pinch of salt
• 140 g sugar
• 100 g oil
• 200 ml milk
• 200 g flour
• 15 g baking powder
• 15 g cocoa powder, unsweetened
• 100 g hazelnuts, ground
• 50 g chocolate drops, dark
• 300 ml milk
• 80 g white chocolate
• 100 g sugar
• 45 g cornstarch
• 130 g hazelnut cream
• 500 g mascarpone
• 200 g whipped cream
• 2 tsp cream stiffener
• 60 g hazelnuts, chopped
• 2 tsp hazelnut cream
• 4 chocolate bars (Kinder Bueno)

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Preheat the oven to 180°C (top/bottom heat). Wrap a 22cm cake ring in baking paper and place on a baking sheet. Beat the eggs with a pinch of salt and the sugar for 8 minutes until light and creamy. Add the oil and milk and stir briefly. Sift the flour, baking powder, and cocoa powder into the egg mixture and stir briefly. Add the ground hazelnuts and chocolate chips and stir in. Pour the batter into the cake ring, spread evenly, and bake for 40 minutes. Then let it cool completely, remove the cake ring, and cut the base in half or thirds. If necessary, level the top layer of the cake. For the cake cream, first prepare the custard. Put 250ml of milk, the finely chopped white chocolate, and sugar in a saucepan and heat over medium heat. Melt the chocolate coating, stirring constantly. Mix the remaining 50 ml of milk with the cornstarch, add to the milk and chocolate mixture, and stir until thickened. Empty the pudding into a bowl, add the hazelnut cream, and mix thoroughly. Cover the surface of the pudding with cling film and allow to cool completely. Once the pudding has cooled, use a hand mixer to mix for 2 minutes. Add the mascarpone and mix for another 30 seconds until the mixture is smooth. In a separate bowl, whip the cream with the cream stabilizer until stiff peaks form and fold it into the pudding using a spatula. Reserve 5 tablespoons of the cream for later decoration and fill a piping bag with a star nozzle. Store in the refrigerator. Place one cake layer on a cake plate and spread with half or a third of the cream. Place the second and, if necessary, third layer on top and spread the surface and edges of the cake with the remaining cream. Then refrigerate for 30 minutes. Decorate the edge of the cake all around with the chopped and roasted hazelnuts. Heat the hazelnut cream in the microwave at 600 watts for about 10 seconds, transfer it to a piping bag, and cut off the tip. Pipe the hazelnut cream in stripes over the cake. Use a toothpick to draw a pattern. Pipe 16 dots of the reserved cream onto the cake. Cut each Bueno bar into 4 pieces and arrange them on the cake.