Name: Kinder Bueno cake
Yield: 12 servings

Directions

Prep. time

50m

Hazelnut Crunch
- 180 gr. butter waffles
- 100 gr. toasted hazelnuts
- 100 gr. cocoa butter
- 50 gr. white chocolate
- Begin by toasting the hazelnuts in the oven for 20 minutes at 150º C.
- Once the hazelnuts have cooled, place them in a food processor along with the wafers and grind until a texture similar to sand or crushed biscuits is obtained.
- Next, melt the white chocolate and cocoa butter, either in a double boiler or in the microwave at low power and in short bursts, and add it to the hazelnut and wafer mixture.
- Mix well until obtaining a homogeneous mixture and divide into three equal parts using a scale.
- On parchment paper and using a square mould 20 cm on each side, form three square sheets of around 5 mm thick.
- Finally, reserve in the freezer for at least 2 hours or until the crunchy sheets are completely frozen.
Hazelnut Namelaka Cream
- 400 gr. heavy cream (35% fat)
- 375 gr. white chocolate
- 200 gr. hazelnut or whole milk
- 80 gr. hazelnuts
- 5 gr. gelatine
- First, hydrate the gelatine in cold water for a minimum of 10 minutes.
- On a baking tray, place the hazelnuts and toast them at 150º C for 20 minutes.
- Then, let them cool slightly and grind them with a food processor until obtaining a liquid and shiny paste.
- In a saucepan, heat hazelnut milk and cream over medium heat until it starts to boil. At that point, turn off the heat and add the hydrated gelatine.
- Next, pour the hot mixture over the white chocolate and integrate it with a rubber spatula. Add the hazelnut paste and emulsify the mixture with a hand whisk.
- Transfer the mixture to a container and cover it with cling film making contact with the cream. Let it cool and store it in the fridge for a minimum of 4 hours, ideally overnight.
Milk Chocolate Covering
- 300 gr. milk chocolate (43%)
- 70 gr. sunflower or neutral oil
- Start by melting the chocolate in a double boiler or in the microwave in short bursts and at low power, making sure not to burn the chocolate.
- Then, add the oil and incorporate it with a spatula.
- Set aside.
Assembly
- 15 gr. chocolate dark (70%)
- 3 gr. sunflower or neutral oil
- Begin by placing the square mould 20 cm on each side on a plate and placing one of the hazelnut crunch sheets inside.
- Then, take out of the fridge the Hazelnut Namelaka cream, lightly beat it with a whisk to make its texture creamier and easier to work with, and pour half of it over the crunch sheet. Spread it with a spatula to obtain a uniform layer.
- Next, place a second sheet on top, pour the other half of Hazelnut Namelaka cream, spread with a spatula, and put the third and last crunch sheet on top.
- Now, put the cake in the freezer for a minimum of 6 hours or until the cake is completely frozen.
- After the time has passed, heat our milk chocolate covering to 35º C, take the cake out of the freezer, place it on a rack, and cover it with the covering.
- Meanwhile, melt the dark chocolate with the oil, let it cool to 35º C, and decorate by applying thin lines on the cake.
- Let it thaw at room temperature for about 3 hours, depending on the room temperature, and store it in the fridge until consumed. Leave at room temperature for 15 minutes before serving.

Hazelnut Crunch

180 gr. butter waffles
100 gr. toasted hazelnuts
100 gr. cocoa butter
50 gr. white chocolate

Hazelnut Namelaka Cream

400 gr. heavy cream (35% fat)
375 gr. white chocolate
200 gr. hazelnut or whole milk
80 gr. hazelnuts
5 gr. gelatine

Milk Chocolate Covering

300 gr. milk chocolate (43%)
70 gr. sunflower or neutral oil

Assembly

15 gr. chocolate dark (70%)
3 gr. sunflower or neutral oil

Kinder Bueno cake

Hazelnut crunch

Hazelnut Namelaka cream

Milk chocolate glaze

Assembly

Hazelnut Crunch

180 gr. butter waffles
100 gr. toasted hazelnuts
100 gr. cocoa butter
50 gr. white chocolate

Hazelnut Namelaka Cream

400 gr. heavy cream (35% fat)
375 gr. white chocolate
200 gr. hazelnut or whole milk
80 gr. hazelnuts
5 gr. gelatine

Milk Chocolate Covering

300 gr. milk chocolate (43%)
70 gr. sunflower or neutral oil

Assembly

15 gr. chocolate dark (70%)
3 gr. sunflower or neutral oil

Raffaello cake

Kinder délice

Gianduja Sbriciolata torte

Kinder Bueno cake

Hazelnut crunch

Hazelnut Namelaka cream

Milk chocolate glaze

Assembly

Hazelnut Crunch 180 gr. butter waffles 100 gr. toasted hazelnuts 100 gr. cocoa butter 50 gr. white chocolate

Hazelnut Namelaka Cream 400 gr. heavy cream (35% fat) 375 gr. white chocolate 200 gr. hazelnut or whole milk 80 gr. hazelnuts 5 gr. gelatine

Milk Chocolate Covering 300 gr. milk chocolate (43%) 70 gr. sunflower or neutral oil

Assembly 15 gr. chocolate dark (70%) 3 gr. sunflower or neutral oil

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Raffaello cake

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Hazelnut Crunch

180 gr. butter waffles
100 gr. toasted hazelnuts
100 gr. cocoa butter
50 gr. white chocolate

Hazelnut Namelaka Cream

400 gr. heavy cream (35% fat)
375 gr. white chocolate
200 gr. hazelnut or whole milk
80 gr. hazelnuts
5 gr. gelatine

Milk Chocolate Covering

300 gr. milk chocolate (43%)
70 gr. sunflower or neutral oil

Assembly

15 gr. chocolate dark (70%)
3 gr. sunflower or neutral oil