Torta kinder bueno, ricetta

Hello everyone and Happy Christmas I'm sure many of you are cooking for Christmas dinner then cooked also thinking about me I hope my recipes will be useful Today we will achieve a recipe "Gift" for all the people who have asked me I finally realized .............................................. the cake type kinder bueno is obviously a cake type kinder bueno but as a flavor resembles molto.Quindi I know you will do if it is true or not Now I'm going to list the ingredients then to prepare your kinder bueno giant you need many ingredients easy to find I will list for that topic ... For the sponge cake You will need: 4 eggs of size m to the maximum of the size not larger 250 grams of yogurt with hazelnut you can find it at the grocery store of any brand then 200 gr. of sugar 100 grams flour type 00 100 grams of potato starch and a half packet of yeast dolci.Ora the ingredients for the sponge cake is finished Let us now make the syrup for the sponge spagna.Vi Need: 250 ml of water 100 grams of sugar and finally 5 tablespoons rum cake Then we will serve chocolate for play our giant Kinder bueno will serve us 600 grams of milk chocolate Then you will need for the cream inside 500 grams of cream of hazelnuts not the hazelnut paste .. Make no mistake find it at the supermarket three cones to crumble and finally 50 grams of dark chocolate to decorate The ingredients are finished The essential kitchen tool will be the mold for nougat of round ones on the bottom must be of dimension 35 cm x 10cm x 8cm if you do not find you can also use the silicone mold With that in silicon can be easier to be able to pull off the cake However, you can not realize the whole structure that will let you see to give the effect of kinder bueno Let's prepare the cake .................!!!!! First step: we make the sponge cake as it is difficult to find a pan like this of the same size can use a mold which is of the same length and pù off about twice and then after the cut off pieces of sponge cake that will serve us to fill our original mold so do not worry Now we realize our sponge cake Take two bowls and inside're going to put in one of our egg whites while in the bowl the egg yolks Now we put everything in the bowl of red sugar and after we will absorb all the sugar to the red of our eggs and now here we are going to whip the firmest bian eggs after mounting the white until stiff steadfast eggs inside the bowl with sugar and red eggs let's put the yogurt with hazelnut and let absorb sugar and egg after absorbing all let's put a bit 'at a time. of egg white and some .... previously prepared mixture made with flour potato starch and baking powder and I put a little at a time band absorb it all with this movement all the ingredients to the mixture and add a little at a time our compound We take our pan, inburrata and floured previously, pour the mixture inside Surely we will get more sponge than there should be in our mold but there will to make patches to small errors because we will have a different shape from the mold But if you can get a mold for oven equal to the size of the mold of our cake obviously you will not need to take a dose of sponge largest In this case do not just delete sponge cake 1/3 of the ingredients Anyway if you were to advance the same you can always reuse the sponge cake in any way Bake at 180 for static gradi.Forno 30 minutes I recommend 40 minutes always check. proof do the toothpick Check to see if the inside is cotto.Se the toothpick is still umino means that the sponge should be cooked a little longer While cooking the sponge We're going to line our mold of molten chocolate then melt your chocolate and pour it into the mold foderandolo to the brim so we'll get a kind of socket So it will be similar to the kinder good while if you want it just the same identical I found these tricks that takes a little 'more time However, you will return a result very similar to the kinder bueno So to do what you need spatula for cakes soft and serving to spread the cream, so to speak. then you need a bit of cardboard and finally of the transparent film We take the measure Side the Our mold draw on the spatula the outline of our mold and crop and get a half moon like this of course I've done a bit 'lower 1.5 cm so as not to fall all the way down why you need to have a thickness higher on the bottom and let of the same size also cardstock done this put together spatulas and cardstock to obtain a thickness of 1.5 cm then Get another spatula and put from this side and so close all with plastic wrap so you will get separators like this I have done previously and just place within the mold to get the 3 humps type kinder bueno Better to just 3 so lets make the most soft this is a procedure ; This is the tecinica I used to be able to do but is not required just will not use this and lined with chocolate your mold but of course if you do it with separators you will also lined all what Senator If you are using the spaziatoi put the chocolate before in the inner part going to the outside and then make the side walls of the mold are that the spaziatoi if you do not use the spaziatoi just do a casting of chocolate while our mold cools We prepare the syrup in a bowl and put in its internal 100 grams of sugar 250 ml of water we put it all on the fire up to boiling after dissolving sugar in water we are going to pay our rum cake and then leave to cool the mixture after all that the mold coated with chocolate and have done cool down for good in the fridge and 'time to fill our cake. Take the sponge and cut to size for each space but if you have not done the gaps you can put the whole piece of cake after putting the first layer of sponge cake go to wet the sponge cake with the band that we have prepared previously after eating well for the sponge cake cones that you take recently crumbled and make a little sprinkle on the same sponge after filling go put the hazelnut cream put it up to cover all of the cones after filling with hazelnut cream sponge cake and take the went to cover with another layer after putting the last layer of the sponge cake go to wet this layer also and then cover it with another everything melted chocolate until close the mold completely. after thoroughly coated with a layer of chocolate to cover everything your mold you can put it in the fridge and let it rest for at least 4 hours before throw out After 4 hours we can then take our cake go to stornarella and here our bueno giant ready. I have also used the spaziatoi and now I take them If you have any problems with the chocolate to remove them is not a problem because we've made them in modules we can remove the disks individually Without this we will make the decoration with melted chocolate just like the kinder bueno after removed our spaziatoi from our kinder bueno Now we just have to decorate it and take the melted chocolate fudge I have put inside a bag in posh obtained with a little 'of parchment paper but then of course also safely use also a pouch posh normal and we go the classic design that is above the kinder bueno Do this for all three blocks of your kinder bueno giants finished decorations here is my kinder bueno giant ready I hope this "gift" Christmas you enjoyed we are able to do so Let me know if you liked it still lots of wishes for Christmas tantissimissimi wishes I'll see you next year and do not miss the recipe the first of January where I will make a recipe for the stocking of the Epiphany A kiss to all the children who follow me and a kiss to desiree that is only three years and already I segue.Ciao small Hello everyone SMACK