Kinder Bar cake

Ingredients for 1 servings:

• 4 eggs
• 90 g sugar
• 115 g flour
• 25 g cornstarch
• 40 g butter, melted
• 15 chocolate bars (Kinder bars)
• 2 cups of cream, approx. 200 g each
• 5 tsp cream (San-apart)

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 20 minutes

for a 20cm springform pan

Beat the eggs and sugar until fluffy. Stir in the melted butter. Then mix the flour and cornstarch together, sift, and carefully fold into the egg mixture. Pour the batter into a greased 20 cm springform pan. Bake in an oven preheated to 180°C (top/bottom heat) for about 20 minutes on the middle rack. Remove the cake base from the springform pan and let it cool. It’s easiest to bake the cake base two days in advance, as it’s easier to slice. Cut the cake base in half to create three equally thick layers. Cut the Kinder chocolate bars into small pieces and warm the cream in a saucepan. Put the chopped Kinder chocolate in a bowl and pour over the hot cream. Mix everything well and chill for at least one hour. Then whip the cold cream until stiff peaks form. Beat for about one minute, then add the San-apart. Continue whipping the cream until creamy, taking care not to overwhip. If the cream is still too runny, simply add a little more San-apart, but then stir it in with a whisk. Chill the cream for about 1 hour. Spread one-third of the Kinder Bar cream on the first layer and place the second layer on top. Repeat this step one more time. Finally, spread the remaining cream all over the cake. If you like, you can decorate it with a drip ganache or sweets.