100 g of spread
1 little cocoa without sugar
PREPARATION OF THE RECIPE
1
In the mixer bowl, mix the cream, mascarpone, vanilla, icing sugar and Kinder Bueno spread. Beat for a few minutes, without foaming, then set aside in the freezer for 20 minutes or in the refrigerator for 30 minutes. You can prepare this step the day before. Then whip everything together. This should double in volume and form a bird’s beak.
2
Meanwhile, place a rhodoid inside a 27×14 cm retractable frame or use a 24 cm circle. Place a layer of spoon biscuits soaked in milk at the bottom, then pour in some of the cream. Add a few pieces of Kinder Bueno White, then place the milk-soaked Breton pucks on top. Pour in the rest of the cream and refrigerate overnight.
DECORATION
3
The next day, lightly melt the spread in the microwave for a few seconds, then pour it over the cake. Leave to set, sprinkle with sugar-free cocoa, remove the circle or rhodoid, then cut the cake into individual pieces. Decorate it with pieces of Kinder Bueno White.
CATEGORY
If the written steps do not allow you to easily understand the assembly of this cake, then here they are in photos!
So start by soaking the spoon biscuits well before placing them in the bottom of the mold. Then add a first layer of cream. I therefore invite you to use a spatula to spread it correctly and evenly.
Then add pieces of Kinder Bueno White (optional) and Breton pucks soaked in milk. Add a layer of cream.
Finish with a layer of spread and cocoa powder for decoration.
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