Kinder Maxi King Cake

Kinder Maxi King, snack with a unique and intriguing mix of chopped nuts coating and chocolate and a heart of milk and toffee cream with a fresh taste.

But you cannot talk about Kinder chocolate without talking about the Kinder brand. A brand that was built more than four decades ago by a famous entrepreneur and pastry chef, Michele Ferrero, in Alba, Italy. He was the son of a chocolatier, Pietro Ferrero Senior, who is the founder of Ferrero in 1946, and the inventor of worldwide loved Nutella. Michele Ferrero had a childhood dream - to make chocolate that was made especially for children and for all those young at heart, no matter the age. The result was a unique creation based on family values and thus Kinder chocolate was born.

Even today, every adult will tell you how Kinder chocolates are one of the most beloved.

But lets get back to Kinder Maxi King. This is the absolute royalty as the name suggests, and for a reason. The caramel between 2 layers of milky, light and fresh creams, covered in chocolate and chopped nuts. So, why not re-create this in a cake version for an even beter delight?

Heat up brown sugar on low heat until it melts, then add heavy cream and cook for a few minutes until it thickens. Add a pinch of salt and room temperature butter, then mix with a wooden spoon until it's combined. Leave to cool down completely.

With a mixer beat eggs until foamy, then add melted coconut oil and hot water and mix shortly. Add flour, almond flour, baking powder, sugar and cocoa powder, then continue mixing until combined. Transfer into a lined baking tin and bake in a preheated oven at 180°C for 25-30 minutes. Let it cool for 5 minutes, then soak with milk.

Whip the whipping cream until soft peaks, and then add mascarpone cheese and icing sugar and continue mixing until stiff peaks.

Spread half of the cream over the base, then pipe a wide ring of cream on the outer ring.

Pour the caramel in the middle of the cake and spread it over, but make sure the caramel doesn't come out.

Spread the rest of the cream and level it out. Place in the refrigerator for 2 hours.

Melt dark chocolate and heavy cream, then pour over the cake. Sprinkle with chopped hazelnuts and almonds, then return to the refrigerator overnight.

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Kinder Maxi King Cake

Yield: 16

Ingredients

Base

• All purpose flour - 5 tablespoons
• Almond flour - 6 tablespoons
• Eggs - 9
• Granulated sugar - 9 tablespoons
• Baking powder - 1 tablespoon
• Cocoa powder - 5 tablespoons
• Coconut oil - 100 ml
• Water - 100 ml
• Milk - 125 ml

Cream

• Mascarpone cheese - 750 g
• Whipping cream - 500 ml
• Icing sugar - 6 tablespoons

Caramel

• Brown sugar - 200 g
• Heavy cream - 100 ml
• Butter - 50 g

Ganache

• Dark chocolate - 300 g
• Heavy cream - 200 ml
• Hazelnuts - 100 g
• Almonds -100 g

Instructions

1. Heat up brown sugar on low heat until it melts, then add heavy cream and cook for a few minutes until it thickens. Add a pinch of salt and room temperature butter, then mix with a wooden spoon until it's combined. Leave to cool down completely.
2. With a mixer beat eggs until foamy, then add melted coconut oil and hot water and mix shortly. Add flour, almond flour, baking powder, sugar and cocoa powder, then continue mixing until combined. Transfer into a lined baking tin and bake in a preheated oven at 180°C for 25-30 minutes. Let it cool for 5 minutes, then soak with milk.
3. Whip the whipping cream until soft peaks, and then add mascarpone cheese and icing sugar and continue mixing until stiff peaks.
4. Spread half of the cream over the base, then pipe a wide ring of cream on the outer ring.
5. Pour the caramel in the middle of the cake and spread it over, but make sure the caramel doesn't come out.
6. Spread the rest of the cream and level it out. Place in the refrigerator for 2 hours.
7. Melt dark chocolate and heavy cream, then pour over the cake. Sprinkle with chopped hazelnuts and almonds, then return to the refrigerator overnight.