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Kinder cake with Nutella and whipped cream
A large sheet cake with a walnut egg-white base, Nutella, vanilla and cocoa pudding buttercream, and whipped cream. Makes 24 servings.
Save on PinterestRecipe at a glance
- Prep time
- 1 hr
- Cook time
- 20–25 min
- Temperature
- 170 °C (340 °F)
- Servings
- 24 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Kinder cake has an egg-white base with coarsely chopped walnuts, a layer of Nutella, a filling made from pudding cooked with egg yolks and beaten with butter, and whipped cream on top. Half the filling is flavored with cocoa, and the two fillings are spooned onto the base in alternating dollops.
All nine eggs are used: the whites in the base and the yolks in the filling.
Ingredients
Cake base
Filling
Whipped cream topping
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Instructions
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Bake the cake base
Beat the egg whites with a pinch of salt until stiff peaks form. Add the sugar and continue beating. Gently fold in the flour mixed with the baking powder, then the breadcrumbs, and finally the oil.
Line a large baking sheet with parchment paper, grease it with a little oil, and scatter the chopped walnuts over it. Pour the batter over the walnuts and bake at 170 °C (340 °F) for about 20–25 minutes, until lightly golden.
Spread with Nutella
Turn the baked cake base out onto a baking sheet and peel off the parchment. While the cake is still warm, spread the walnut side with Nutella.
Make the filling
Cook the milk, Zlatý klas pudding mix, egg yolks, and sugar into a thick pudding, then cool it in a water bath. Beat the butter until fluffy, then gradually beat in the cooled pudding. Divide the filling into two portions and mix the cocoa powder into one portion.
Assemble and chill
Spoon alternating dollops of the plain and cocoa fillings over the Nutella-covered base and gently smooth the top. Whip the cream with the whipped cream stabilizer, spread it over the filling, and sprinkle with cocoa powder or grated chocolate. Refrigerate the cake until well set, then slice with a wet serrated knife.
Recipe by: Iva Vargová
Tip: If the parchment is difficult to peel off the walnut base, wipe the exposed paper with a damp towel and wait a moment. It will release, leaving the walnuts on the cake.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 358 kcal
- Protein
- 6.0 g
- Carbohydrates
- 26 g
- of which sugars
- 18 g
- Fat
- 26 g
- of which saturates
- 15 g
- Fiber
- 1.1 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kinder koláč s nutellou, dvojfarebným krémom a šľahačkou
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