Kinder Bueno cake with cream and mascarpone: greedy and easy to do

Ingredients for Kinder bueno cake:

For the cake base

400 gr of flour

80 gr bitter cocoa

300 g sugar

6 eggs

1 sachet of baking powder

1 glass of seed oil (120 ml)

1 glass of milk (120 ml)

For filling in the kinder bueno

500 gr mascarpone

500 ml fresh cream for desserts

200 g sugar

12 cocoa wafers

4 packs of kinder bueno white

Let’s start preparing the cake Moretta at the kinder bueno.

We prepare the base

Whip the eggs with sugar until they are foamy, add milk, oil, flour (where you sifted yeast, cocoa).

Mix well and bake at 180 degrees for 35 minutes.

We recommend that you try stecchino, it is a cake that tends to stay very soft and soft, it is already good so.

After cooking, cool and cut into 3 discs.

We prepare filling with mascarpone and cream

Mount the cream with sugar, add the mascarpone with slow movements, without disassembling and putting aside.

Start filling the cake by adding to the cream pieces of wafer and kinder bueno.

Decorate with cream, wafer and kinder bueno.. let rest in the fridge some orchard, will be even more good..

Who wants a party?

We recommend using this preparation for Aluminum zipper tops present in the shop

The disposable bags to use as a few sac and tips (drinks).

For the step-by-step recipe and for the video click here, our YouTube channel is full of recipes and tips.

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For the preparation of one of the most loved kinder cakes, the Kinder milk slice we need the following ingredients:

Ingredients:
For the Kinder cake with milk
3 eggs
120 gr butter
1 sachet of baking powder
150 gr of sugar
180 gr flour
50 gr bitter cocoa

For the cream:
500 ml vegetable or fresh cream
2 tablespoons of honey

How to prepare the Kinder Milk Slice Cake

Let’s start with the preparation of the base or sponge cake chocolate in which the cream will be inserted.

We work butter with sugar by helping us with a wooden spoon until it is soft and foamy.

We add eggs once in a time, stirring always with the spoon, then the rest of the ingredients: flour, cocoa, and sifted yeast (I recommend always sift the yeast to prevent the cake from growing only in the center).

Put the sponge cake chocolate in a 24 cm cake pan, and bake at 180 degrees for 30 minutes.

Council to use a Silicone cake bowl 24 cm, it will allow the base to cook evenly.

Try the stench, if the cake is dried, it’s ready.

Let it cool and cut into 2 layers.

Preparation of the cream

Whip the cream with 2 tablespoons of honey, stir well and fill the sponge cake.

Spread the icing sugar with the spreader and put it all in the fridge for a few hours, cut into pieces and served.

We thank the Blogger Baci di Zucchero for the recipe and photos, as well as the video tutorial.

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