The Cake with Kinder Bueno
One of the best no-bake cakes I’ve eaten recently, I officially waited too long to try it, it must have been at least a year since I saw it on the blog of Ho voglia di dolce by my colleague Vale, but today, with the excuse that we were ten people for lunch and all very greedy, I woke up with the decision to bring this fantastic dessert with me.
Find the recipe for the Cake with Kinder Bueno in the Autumn Sweets Collection of my blog. I selected the best sweet recipes perfect for breakfast or a snack, you can read them by clicking here.
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 903.23 (Kcal)
- Carbohydrates 64.84 (g) of which sugars 36.04 (g)
- Proteins 13.97 (g)
- Fat 67.75 (g) of which saturated 43.20 (g)of which unsaturated 14.83 (g)
- Fibers 3.88 (g)
- Sodium 526.43 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Cake with Kinder Bueno
- 4 packs chocolate (kinder bueno)
- 9 oz cookies (oro saiwa)
- 5 oz Butter
- 1 cup Ricotta
- 1 cup Mascarpone
- 1/4 cup Powdered sugar
- 8 g Gelatin sheets
- 4 tbsps Milk
- Nutella®
Tools
- Blender / Mixer
- Refrigerator
- Pot medium for melting Kinder Bueno
- Electric whisk
- 1 Small saucepan
- 1 Stove
- 1 Scale
Preparation of the Cake with Kinder Bueno:
First, melt the butter in a bain-marie and then crumble the oro saiwa into flour, mix them in a small bowl and line the bottom of a 9-inch mold with parchment paper, pour in the cookies and use a spoon to form our base. Let it rest in the refrigerator for at least 30 minutes. In the meantime, let’s prepare our cream based on kinder bueno. Soak the gelatin sheets in cold water for at least 10 minutes.
In another small saucepan, also in a bain-marie, melt the 3 packs of kinder bueno broken into pieces by hand. Take the ricotta, mascarpone, and mix them by adding sugar. Squeeze the gelatin sheets well and melt them in the 4 tablespoons of warm milk and add to the cheese cream along with the melted kinder bueno. With the help of electric whisks or a hand whisk, whip our cream. Once ready, take the mold from the fridge and pour it on top.
Before serving this cake, let it rest in the refrigerator for at least 4 hours. A spectacular dessert, this Cake with kinder bueno
Notes
If you liked the Cake with kinder bueno and want to try other recipes from my blog, here is the link for the desserts category —> https://blog.giallozafferano.it/lericettedibea/category/dolci/
