Julia’s sugar-sweet cake world: kinder bueno torte

I posted the finished cake today in my WhatsApp status and was totally surprised at how many of my contacts reacted to it. I hope you like it too and someone bakes it so that you can tell me how it tastes to you :) The recipe for the creams is a slightly modified version of the children’s Bueno Mousse that has been here before. But let’s start with a chocolate biscuit.

For the biscuit dough (26 cm) you need:

  • 6 eggs
  • 120g sugar
  • 120g flour
  • 80g starch
  • 25g baked cocoa
  • 1 packet of baking soda

At the beginning you preheat the oven to 170 ° C (circulating air) and line your springform pan on the bottom with baking paper.
Then you separate the eggs and beat the egg whites with about 80g of the sugar until a firm meringue is formed. In another bowl, whip up the egg yolks with a little water and the remaining sugar, the mass should become light and increase in volume. Now carefully pull the egg yolk mixture under the meringue mixture and then sieve the flour together with the starch, the cocoa and the baking powder. Fold in carefully and for approx. 30 min to bake.

Now cut the cooled biscuit dough twice horizontally, place the first base on a cake plate and put a cake ring around. Now we start preparing the creams.

You need for the creams:

  • 500g cream cheese
  • 500g mascarpone
  • 400 ml cream
  • 250g powdered sugar
  • 2 packets of cream stiffener
  • 6 tablespoons of Nutella
  • 150g melted whole milk chocolate
  • 30g baked cocoa
  • 10 children Buenos
  • optional: strawberries and couverture for decoration

Before you start, you should take the cream cheese and mascarpone out of the refrigerator about 15 minutes beforehand so that both can be processed better. You put both in a mixing bowl and mix the whole thing vigorously before adding the cream, the icing sugar, the two packets of cream stiffener and 4 tablespoons of Nutella. Now you stir everything vigorously with the mixer for 1-2 minutes. The light cream is already done. You now have to third your mass to fill the cake twice inside and for outside. You will probably need a little more cream on the outside, so take one or two tablespoons of the mass for the inner filling and put it in the bowl for the dark cream on the outside.

The first part of the light cream can now be spread on the cake base. Crumble over it 4 Buenos Aires and 50g melted chocolate before you put on the second cake base and do the same with the second third of the light cream. Again 4 mashed Buenos and 50g melted chocolate and place the 3 cake base on top.

I recommend that you first chill the cake for about 2 hours.

The last third of the light cream is now colored with the remaining 2 tablespoons of Nutella, the remaining 50g of the melted chocolate and the cocoa. Next you loosen the cake ring and brush it with the outside of the cake and the top floor. With the rest of the cream you can inject something for decoration or just eat the cream :)

As always, there are no limits to your imagination when it comes to decorating. I was really lucky yesterday to have such great strawberries in the Aldi, but of course they no longer taste like summer. Otherwise, I only let liquid cake icing run down the edge and sprinkled some chocolate sprinkles on top. The two other buenos are also intended for decoration.

Even if it is difficult, you should now put your cake in the fridge for at least an hour.

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Christina Cherry
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