Steps for Kinder Bueno Ice Cream Semifreddo Cake

• To make this delicious Kinder Bueno ice cream semifreddo cake, first prepare the streusel cookie in advance. Place all ingredients in a stand mixer fitted with a K beater (or any food processor with blades) and mix until you form a dough. Alternatively, mix all ingredients by hand in a bowl until well combined. Form a ball and roll out a sheet with a rolling pin between two sheets of parchment paper to a thickness of 1/8 inch. Place the streusel in the refrigerator to set for 30 minutes. After the indicated time, cut out or trim with a 8-inch steel ring and place the disc on a baking sheet lined with parchment paper. Bake in a preheated static oven at 340°F for 13-15 minutes. Turn off, remove from the oven, and let cool.

  

• In a bowl, whip the well-chilled heavy cream using electric beaters. Add the cold sweetened condensed milk, the liquor, and continue beating until you get a creamy and fluffy mixture. Finally, pour in the white hazelnut cream and carefully blend.

  

• Take a steel ring and place it on a serving plate that can be put in the freezer. Lay out the parchment paper and place the hazelnut streusel cookie. Pour half of the previously made cream, place the Kinder Bueno roughly chopped with a knife, and pour the remaining cream, leveling well with a spatula. Place the cake in the freezer for 4-5 hours. Meanwhile, prepare the Bueno glaze. Preheat the heavy cream and add the white hazelnut cream, stirring carefully to obtain a soft glaze. Let cool. Take the cake out of the freezer, glaze the surface with the Bueno glaze, and put it back in the freezer for a few minutes. Finally, take the cake out of the freezer, carefully remove the ring with the help of a hairdryer, remove the parchment paper, and place on a serving plate.

  

• Decorate the surface with Kinder Bueno and chocolate flakes and serve. Just let the cake sit at room temperature for 5-10 minutes before slicing.

  

• I hope you enjoy my latest recipe, see you next time, friends.