Kinder Bueno cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, hot
• 130 g sugar
• 75 g flour
• 75 g cornstarch
• ½ packet of vanilla sugar
• ½ pack of baking powder
• 6 chocolate bars (Kinder Bueno), crushed
• 500 g mascarpone
• 2 tbsp Nutella
• 200 g condensed milk, sweetened
• 200 g whipped cream
• 1 pack of cream stiffener
• ½ packet of vanilla sugar
• 200 g whipped cream
• 1 pack of cream stiffener
• 1 tbsp hazelnuts, chopped
• 4 chocolate bars (Kinder Bueno)
• some Nutella

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 10 minutes

Separate the eggs and whisk the egg yolks with the hot water until frothy. Add the sugar and vanilla sugar and beat everything until thick and creamy. Pour the separately beaten egg whites over the cream and cover with the previously sifted flour, cornstarch, and baking powder mixture. Then carefully fold in with a whisk. Bake in a springform pan at 160°C (convection oven) on the middle rack for about 30 minutes. Refer to your oven’s instructions! Once cooled, cut the base horizontally once with a large, sharp knife. Place the bottom layer on a cake plate and place a cake ring on top. For the cream, whip the cream with cream stiffener and vanilla sugar until stiff. Mix together the mascarpone, Nutella, and sweetened condensed milk. Fold in the cream and the crushed Bueno bars. Spread about 1/3 of the cream over the first layer. Place the second layer on top and smooth out about 1/3 of the cream on top. Then refrigerate the cake for at least 6 hours (or overnight). Remove the cake ring and spread the remaining cream around the cake, smoothing it down. Then decorate the cake with Nutella, chopped Bueno bars, and chopped hazelnuts. Whip the cream with whipped cream stiffener until stiff and spread it evenly over the cake using a piping nozzle. Decorate with bars, if desired.