Kinder Country Cake
The creamy Kinder Country Cake with a delicious chocolate cereal base tastes almost like the original itself! An ideal recipe for summer as it doesn’t need to be baked.
INGREDIENTS (For a 22cm mold)
FOR THE BASE
200 g dark chocolate
120 g wheat pops
1 tbsp coconut oil
FOR THE CREAM
600 g whipped cream
3 packs of cream stiffener
250 g mascarpone
4 tbsp icing sugar
6 chocolate bars with cereal
3 – 4 tbsp wheat pops for sprinkling
PREPARATION
Step 1
For the base, roughly chop the dark chocolate and melt it in a water bath. Mix well with the wheat pops and coconut oil. Cover a cake plate with baking paper and place a cake ring on top (Ø 22cm). Add the chocolate-wheat pops mixture and press it flat with a spoon. Chill for approx. 30 minutes.
Step 2
Meanwhile, for the cream, whip the cream with the cream stiffener according to the instructions on the packet. Mix the mascarpone with the powdered sugar and fold in the cream. Pour the cream-mascarpone mixture onto the chilled base and smooth it out. Chill for 30 minutes.
Step 3
Use a cake lifter to remove the cake from the baking paper and place it on the cake plate. Run a knife between the cake ring and the cake, carefully removing the cake ring. If necessary, smooth out any uneven cream on the edge with a knife.
Step 4
Use a sharp knife to cut the chocolate cereal bar into uneven pieces. Distribute these pieces over the cake. Then sprinkle some wheat pops on top. Chill the cake until serving.
