Ingredients
150 g of wheat flour
150 g of sugar
2 scoops of fresh milk cream (or canned cream without cream)
1 teaspoon of baking powder
50 g cocoa powder (like 70%)
3 eggs
Preparation of the cake
- Beat eggs in sugar until the mixture triples the volume. Add the cream milk and gently mix with a spatula.
- Sift flour, cocoa and baking powder. Put them in the mix.
- Gently mix with a spatula until integrated. Pour the batter into a shallow tray lined with baking paper.
- Bake for 10 minutes in a preheated oven at 180°C.
- Still hot, roll cake in a damp cloth and let cool.
Kinder Bueno Style Cream
Ingredients
4 tablespoons of white hazelnut cream or hazelnut paste
(can be substituted for peanut cream, although the flavor changes)
220 g of cream cheese
60g melted milk chocolate (warm, not very hot)
100 g of fresh milk cream or cream
40 g of icing sugar
Preparation
- Whip the fresh milk cream, cream cheese and icing sugar until you get a fluffy cream.
- Add white hazelnut cream and melted chocolate (warm). Beat again until it’s smooth and homogeneous.
- Spread the cream over the already cold sponge and roll it up into the roll. Put it in the fridge for 30 minutes.
Chocolate Covering
Ingredients
160g of milk chocolate
125 g fresh milk cream (30% fat), very hot
30 g of butter
Preparation
- Pour hot milk cream over chopped chocolate, mix and add butter. Whip until you get a smooth, shiny coverage, no chocolate chips.
- Let frosting cool until it is at room temperature before covering the entire cake.
- Finish making decorative lines with melted milk chocolate and decorate with Kinder Bueno pieces.