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Kinder Maxi King cake

  • (1)
  • Preparation time: 1 h 30 min
  • Difficulty:
  • Number of ingredients: 18
kinder maxi king cake

The Kinder Maxi King cake is the most popular cake. The cake consists of delicious milk cream, caramel, chocolate and hazelnut croquant. The cream is enriched with BAM vanilla paste. And to make sure that the cake really tastes like dairy cream, condensed milk is irreplaceable.


You can use the code RECIPE to get a 10% discount when ordering BAM products.


The cake contains caramel. But you can replace the homemade caramel with bought caramel, make it from condensed milk in a can or by dissolving caramel candies in cream.


The recipe ingredients are sufficient for 8 pieces of cake baked in an 18 cm diameter baking tin.


We try to add a few tricks and tips to every recipe we publish, so that the cake is a real success and doesn't fall apart just as the first guest rings the doorbell.


As with everything, we have all made at least a thousand and one mistakes when making desserts. Instead of forgetting about them, we've compiled a list of tips and tricks to make sure they don't happen again. Tricks and tips on how to make the best cake are waiting for you here.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Kinder Maxi King cake

  • Preparation time: 1 h 30 min
  • Difficulty:
  • Number of ingredients: 18

Ingredients:

  • 180 g sugar
  • 150 g heavy cream
  • 25 g butter
  • 15 g instant cocoa
  • 50 ml of milk

Instructions:

1. Step First, prepare the caramel. Heat the sugar in a large saucepan over a medium heat until it dissolves and gives it its characteristic caramel colour. Do not stir, just shake the pan; be careful not to burn the sugar. Meanwhile, heat the heavy cream. Over a low heat, add the heated cream to the melted sugar, stirring. Stir vigorously until a smooth caramel is obtained. If hard lumps of sugar form in between, that's okay - keep stirring until the sugar has dissolved. Cook for a couple of minutes while stirring to allow the caramel to thicken. Remove the pan and stir in the butter. Pour the caramel into a bowl and cover it with plastic wrap so that the plastic wrap is touching the surface of the caramel. Cool to room temperature.
2. Step Preheat the oven to 180°C. Beat the egg and sugar on the highest speed for 10 minutes. Sift the flour and cocoa over the egg mixture and fold in with a spatula. Spread the mixture on an 18 cm diameter baking tray lined with baking paper (bottom) and bake for 10 minutes. While the sponge cake is baking, prepare the cocoa to moisten it. Remove the baked sponge cake from the baking tray and cool on a wire rack.
3. Step Prepare the cream. Whip the heavy cream and put it in a cold place. Soak the gelatine in cold water for 5 minutes. Mix the mascarpone cheese smoothly with the condensed milk and vanilla paste. Take a few spoonfuls of the cream, heat it in a small saucepan and melt the softened gelatine in it; add it to the rest of the cream and mix well with a hand mixer. Finally, fold in the whipped cream with a spatula.
4. Step Place the sponge cake on a baking tray, moisten it and place it in the baking ring. Cover with less than half of the cream and smooth the surface. Place in the fridge to firm up a little. Fill a piping bag with caramel and pipe a spiral from the centre outwards, 14 cm in diameter (4 cm less than the diameter of the cake) - this is the easiest way to spread the caramel on the cream without making a mess. In the same way, transfer the rest of the cream into the second piping bag, first piping it around the caramel and then on top. Level the surface of the cream and put the cake in the fridge to firm up (at least 4 hours).
5. Step Bring the cream to the boil and pour it over the chocolate. Wait for one minute and then stir smooth with a spatula. Cool (the chocolate must not be warm). Remove the ring from the cooled cake and pour the chocolate over it. Using a palette knife, spread the coating evenly over the whole cake. Garnish the cake generously with hazelnut croquant or roasted hazelnuts. Chill.

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-3,37 €
Total:
30,33 €
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