Kinder Maxi King Cake without baking

Ingredients for 1 servings:

• 230 g butter biscuits
• 115 g hazelnuts, ground
• 175 g butter
• 50 g milk chocolate
• 580 g mascarpone
• 290 g whipped cream
• 465 ml condensed milk, sweetened (Milkmaid)
• 10 tsp cream stiff, (San Apart)
• 6 tsp sugar
• Vanilla paste, 2 – 3 tsp
• 35 g cream
• 60 g milk chocolate
• 4 bars of confectionery (Kinder Maxi King)

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours 15 minutes; Total time approx. 5 hours 15 minutes

from a 26 cm springform pan, approx. 12 pieces

The Kinder Maxi King cake is designed for a 26cm springform pan. For the base: Melt the butter and milk chocolate in a saucepan over low heat, stirring occasionally. Meanwhile, crush the butter biscuits in a freezer bag. This is best done with a rolling pin. Mix the ground butter biscuits, ground hazelnuts, and the chocolate-butter mixture in a bowl until the consistency resembles wet sand. Pour the mixture into the springform pan and press firmly with a glass, forming a 3cm-high rim. Now refrigerate the base for 15 minutes. Meanwhile, prepare the cream: Whip the cream with 2 teaspoons of San Apart until stiff peaks form and set aside. Whisk the mascarpone, Milchmädchen, 8 teaspoons of San Apart, 2 to 3 teaspoons of vanilla paste, and sugar until you have a smooth, firm cream. If the cream doesn’t set, simply add a little more San Apart. Carefully fold in the cream. Then pour the cream onto the base and smooth it out. Refrigerate the cake for at least 4 hours. For the ganache, warm the cream in a saucepan; do not let it boil. Pour the milk chocolate into the warm cream and wait until it melts. Stir everything together until smooth. Remove the cake from the refrigerator after at least 4 hours and transfer it to a cake plate. Spoon the chocolate cream mixture over the cake. Cut the Kinder Maxi King into small pieces and place it on top of the cake. If desired, you can also top the cake with ground hazelnuts and caramel. Have fun making this and enjoy!