Kinder bueno cake roll 🤎🍫
Cake:
6 room temp eggs, separated
180g granulated sugar
80g AP flour
15g corn starch
25g unsweetened cocoa powder
5g baking powder
1/2 tsp salt
80g meleted unsalted butter
20g vegetable oil
30g room temp milk
1. in a bowl, whisk the 6 egg yolks, oil, and milk
2. Sift in the cocoa powder, flour, salt, and baking powder. Beat with a hand mixer until a thick paste forms
3. Slowly add the melted butter while mixing. Set aside
4. In a separate bowl, whip the egg whites while gradually adding the sugar. Until stiff peaks
5. Add 1/2 cup of the whipped eggs into the egg yolk mixture. Whisk well
6. Add the rest of the meringue and fold gently
7. Pour into a 12x15 inch pan. Bake in a preheated oven at 350F for 15 mins
8. Allow to cool for 5 mins then invert onto a clean kitchen towel that’s dusted with cocoa powder and roll tightly. Set aside and allow to cool
Filling:
220g cream
30g Nutella
30g hazelnut creamer
1. Whip until stiff peaks
2. Add to the roll cake. Avoid the edges, otherwise it’ll spill
3. Roll tightly then refrigerate 30 mins
Chocolate coating
200g chocolate
40g oil
Black candy melts
Kinder bueno
1. melt in 30 second intervals
2. Pour over the cake
3. Drizzle with black candy melts. Refrigerate 30 mins
4. Add the chocolate on top
As an avid baker, I found this Kinder Bueno cake roll recipe both delightful and approachable to make at home. The unique combination of a light cocoa sponge with a creamy Nutella and hazelnut filling creates an irresistible flavor profile that truly satisfies chocolate lovers. One tip I discovered while making the cake roll is the importance of gently folding the stiff egg whites into the batter; this ensures the cake remains airy and soft. Also, using a kitchen towel dusted with cocoa powder to roll the cake immediately after baking helps maintain its moisture and prevents cracking. The filling, made by whipping cream with Nutella and hazelnut creamer, adds a rich and smooth texture that complements the cake perfectly. When spreading the filling, keeping it slightly away from the edges prevents overflow when rolling, making for a neat final presentation. For the chocolate coating, melting the chocolate in 30-second intervals preserves its smooth texture, preventing it from seizing. Adding a bit of oil makes the coating shiny and easy to pour over the cake. Drizzling black candy melts over the top adds an elegant touch and visual appeal, while placing Kinder Bueno pieces on top enhances the indulgence of each slice. From my experience, refrigerating the cake roll after each assembly step allows the layers to set and the flavors to meld beautifully. This recipe not only impresses guests but also offers a rewarding baking experience for anyone passionate about creating impressive desserts at home. Give this Kinder Bueno cake roll a try—you'll love the rich chocolate-hazelnut harmony and the fun process of rolling a beautiful cake!
