Name: Kinder Maxi King cake
Total time: 1 h 30 min
Ingredients: 180 g sugar; 150 g heavy cream; 25 g butter; 1 egg (size class M); 30 g sugar; 30 g plain flour; 5 g BAM cocoa powder; 15 g instant cocoa; 50 ml of milk; 250 g mascarpone cheese; 270 g heavy whipping cream; 100 g sweetened condensed milk; 2 squeezes of BAM vanilla paste; 3 gelatine sheets; 80 g heavy cream; 100 g BAM dark chocolate; 150-200 g chopped roasted hazelnuts or hazelnut crocant for sprinkling

Ingredients:

for the caramel:

180 g sugar
150 g heavy cream
25 g butter

for the sponge cake:

1 egg (size class M)
30 g sugar
30 g plain flour
5 g BAM cocoa powder

to moisten the sponge cake:

15 g instant cocoa
50 ml of milk

for milk cream:

250 g mascarpone cheese
270 g heavy whipping cream
100 g sweetened condensed milk
2 squeezes of BAM vanilla paste
3 gelatine sheets

for the chocolate coating:

80 g heavy cream
100 g BAM dark chocolate
150-200 g chopped roasted hazelnuts or hazelnut crocant for sprinkling

Instructions:

preparation process:

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.

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.

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.

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).

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.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa Powder, 500 g

16,90 €

Dark Chocolate Drops, 500 g

16,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Chopped rosted hazelnuts, 110 g

6,49 €

Out of stock

Ingredients:

for the caramel:

180 g sugar
150 g heavy cream
25 g butter

for the sponge cake:

1 egg (size class M)
30 g sugar
30 g plain flour
5 g BAM cocoa powder

to moisten the sponge cake:

15 g instant cocoa
50 ml of milk

for milk cream:

250 g mascarpone cheese
270 g heavy whipping cream
100 g sweetened condensed milk
2 squeezes of BAM vanilla paste
3 gelatine sheets

for the chocolate coating:

80 g heavy cream
100 g BAM dark chocolate
150-200 g chopped roasted hazelnuts or hazelnut crocant for sprinkling

Instructions:

preparation process

	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.
	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.
	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.
	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).
	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.

BAM Chocolate

Baking accessories

Gifts

FIT Products

Products on sale

Spreads and toppings

For chocoholics

Search suggestions

Kinder Maxi King cake

Ingredients: