Kinder Bueno Cake Roll
This Kinder Bueno Cake Roll is the ultimate dessert recipe. It is made by filling a vanilla cake roll with chocolate buttercream, crushed Kinder bueno and coated in milk chocolate ganache, cream, Kinder bueno and dark chocolate drip.
Servings: 8 people
Calories: 490kcal
Equipment
- 1 15X10 baking tray
- 1 mixing bowl
- 1 Whisk
- 1 Mixing spoon or spatula
Ingredients
- 1 cup all-purpose flour sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 5 eggs two whole three separated into whites and yolks
- 1 cup granulated sugar divided into ¼ and ¾ cup
- ⅓ cup water
- 1 ¼ teaspoons vanilla extract
Filling
- 200 ml double/heavy cream
- 65 g unsalted butter room temperature
- 100 g of icing sugar sifted
- 3-4 tablespoon of unprocessed cocoa powder
- 2 Kinder Bueno crushed
Topping
- 300 g of milk chocolate ganache
- 150 ml of double cream
- Kinder Bueno to decorate
Instructions
- Preheat the oven to 375F/180C. Line a 15x10" baking tray with parchment paper and lightly grease with oil or butter. Set aside.
- Combine all-purpose flour, baking powder and salt to a bowl. Mix well and set aside.
- Next, crack open three eggs and divide the whites and yolks into two large bowls. Reserve the remaining two eggs for later. Whisk the egg whites until they are white and frothy then gradually add ¼ cup of the granulated sugar. Beat the mixture until stiff peaks form for 2-4 minutes.
- Add the two remaining eggs to the egg yolks, and whisk for 2-3 minutes. Then add the remaining ¾ cups of granulated sugar, water, and vanilla extract and beat for one minute.
- Next, add the flour mixture and mix until just combined. Do not over mix.
- Gently fold the egg whites into the batter making sure that there is still air in the mixture.
- Finally, pour the batter into the lined baking tray and bake for 10-15 minutes.
- While the cake bakes, dust icing sugar on to a clean cloth.
- Once the cake is ready, remove it from the oven, and gently invert the pan onto the cloth dusted with icing sugar. Peel off the parchment paper and place a new sheet of parchment on top of the inverted cake. Next, roll it and leave to cool while you prepare the filling.
Filling
- Whisk heavy cream until stiff peaks form and set aside.
- In a separate bowl, combine unsalted butter and icing sugar in a bowl and whisk for 2-3 minutes or until pale and fluffy.
- Next, add cocoa powder to the butter mixture and whisk for one minute or until combined.
- Gently fold the whipped heavy cream into the buttercream.
Assemble Cake Roll
- Once the cake has cooled, gently unroll it, remove the parchment paper and fill it with the buttercream and crushed Kinder Bueno. Reserve ¼ of the buttercream for later.
- Roll the cake again, place the cake roll on a cooling rack and place a tray underneath. Pour the chocolate ganache on top of the cake and leave to set. Then drizzle dark chocolate on top of the cake roll diagonally.
- Then, pipe the remaining buttercream on top of the cake roll, add Kinder Bueno pieces and serve.
Notes
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- Cooling: Allow the cake roll to cool completely before adding the filling and decorating. If it is not completely cooled, it may break while rolling, and the filling and topping will melt.
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- Rolling: Roll the cake very gently to prevent it from cracking.
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- Decorating: Customize and decorate the cake roll as you please.
- 1 Kinder Bueno pack: 240 calories.
Nutrition
Serving: 187g | Calories: 490kcal | Carbohydrates: 63.87g | Protein: 8.16g | Fat: 22.97g | Saturated Fat: 13.439g | Polyunsaturated Fat: 1.336g | Monounsaturated Fat: 6.873g | Trans Fat: 0.04g | Cholesterol: 167mg | Sodium: 201mg | Potassium: 303mg | Fiber: 1.2g | Sugar: 49g | Vitamin A: 926IU | Vitamin C: 0.3mg | Calcium: 132mg | Iron: 1.66mg