Layer cake kinder bueno
Wonderful what a job! – Our love of cooking
Preparation time: 1h30
Cooking time: 1h
Difficulty: Medium
Ingredients (10 people):
Molly cake:
3 eggs
250g of caster sugar
250g of flour
1 sachet of vanilla sugar
1 sachet of baking powder
250ml of 30% liquid cream
Punching syrup:
125g caster sugar
200ml water
1 teaspoon of vanilla flavoring
Chocolate / hazelnut whipped cream:
250ml of 30% liquid cream
250g of mascarpone
100g of homemade spread
1 tablespoon of Hervé hazelnut puree
1 level tablespoon of vahiné praline
25g van houten cocoa
Masking cream:
200g of 30% liquid cream
200g of mascarpone
30g van houten cocoa
1 tablespoon of icing sugar
Chocolate topping:
75g dark chocolate
60ml of 30% liquid cream
25g butter
Deco:
2 kinders bueno
1 teaspoon of praline
Preparation:
Molly cake:
Preheat the oven to 150 ° C hot air.
Cut a disc of baking paper to the size of the chosen mold and a strip 12 cm wide. I used a 21 cm diameter springform pan.
Mix the powders: flour, baking powder and vanilla sugar.
Put the whole eggs and the sugar in the bowl of a food processor fitted with a whisk
Beat on medium speed until the mixture has whitened and doubled in size.
Add the flour / baking powder / sugar mixture and whisk for a few minutes until you get a smooth mixture
Place in a chicken stew, set aside and wash the bowl + whisk
Put the very cold cream in the bowl and turn into a very stiff whipped cream
Gently incorporate into the following preparation using a spatula
Pour into the lined mold, smooth with a horn and bake for one hour.
Unmold on a wire rack before allowing to cool completely.
Cut into 4 discs, once completely cold !!!!
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