Kinder Bueno gluten-free cake
A vanilla-chocolate gluten-free cake that will delight both young and old, especially lovers of the popular Kinder Buena.
Ingredients
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Dough
- 5 eggs
- 100 g granulated sugar
- 100 g cane sugar
- 150 g Cake mix Liana
- 60 g ground hazelnuts
- 1 PL Liana dark cocoa
- 2 tbsp oil
- 2 PL lukewarm water
Filling
- 400 ml vegetable whipped cream
- 1 bag Vanillin sugar Liana
- 250 g Ricotta
- 1 tbsp cane sugar
- 400 g chocolate spread
- 125 g Creamy cream with vanilla flavor (Pribináčik)
- 1 tbsp ground hazelnuts
Next we need
- chocolate decorations, candies, chocolate, nuts, lentils for decoration
- Beat whole eggs with sugar for about 10 minutes until a thick foam is formed. Then we beat the oil and water. Mix the ground nuts, cake mix and cocoa in a bowl, stir the mixture into the whipped foam with a wooden spoon. Pour the dough into a heart-shaped silicone mold and bake at 160°C for approximately 40 minutes. Let the finished body cool down.
- Whip the cream, ricotta, sugar and vanilla sugar until stiff. Take 6 tablespoons of the filling in a bowl and mix in the vanilla-flavored cream and nuts. Beat 5 tablespoons of chocolate spread into the remaining filling.
- Cut the body into 3 equal parts. Spread the first one with chocolate spread, then apply a layer of cream-vanilla filling. Cover with the second part of the body and repeat the procedure - a layer of chocolate spread and a layer of cream-vanilla filling. We layer the chocolate filling on top of that and add the last part of the body. Spread the chocolate filling evenly over the entire surface of the cake. Let it harden in the refrigerator for several hours, preferably overnight.
- We can decorate the cake with nuts, chocolate, candies or fruit.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 5 eggs
- 100 g granulated sugar
- 100 g cane sugar
- 150 g Cake mix Liana
- 60 g ground hazelnuts
- 1 PL Liana dark cocoa
- 2 tbsp oil
- 2 PL lukewarm water
Filling
- 400 ml vegetable whipped cream
- 1 bag Vanillin sugar Liana
- 250 g Ricotta
- 1 tbsp cane sugar
- 400 g chocolate spread
- 125 g Creamy cream with vanilla flavor (Pribináčik)
- 1 tbsp ground hazelnuts
Next we need
- chocolate decorations, candies, chocolate, nuts, lentils for decoration
Products to recipe
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