When you crave an absolutely luxurious, rich, and renowned dessert that tastes just like the beloved Kinder Bueno bar, ordinary tray bakes simply won’t cut it. Forget about boring cakes—these sinfully delicious Kinder Bueno slices with a fluffy walnut base sprinkled with walnuts, a layer of Nutella, double pudding cream, BeBe biscuits dipped in milk, and fresh whipped cream are the absolute pinnacle that will disappear from the table in no time. The secret to their success lies in the brilliant combination of a nutty base under a chocolate spread and the precise layering of creams.
What you’ll need for a large baking tray:
For the walnut base:
- Egg whites: 7 pcs (for stiff peaks)
- Pinch of salt: for stabilizing the meringue
- Powdered sugar: 6 tablespoons
- Plain flour: 2 tablespoons
- Grated ladyfingers: 7 pcs
- Baking powder: 1/2 packet
- Vegetable oil: 1 tablespoon
- Chopped walnuts: 150 g (to sprinkle on top before baking)
For the pudding base for both creams:
- Egg yolks: 7 pcs
- Whole milk: 500 ml
- Granulated sugar: 200 g
- Vanilla pudding powder: 1 packet
- Semi-coarse flour: 3 tablespoons
- Butter: 250 g (split into two 125g portions, room temperature)
For flavoring, layering, and finishing:
- Hazelnut spread (Nutella): 400 g
- Cooking chocolate: 100 g (for one half of the cream) + extra for decoration
- Vanilla sugar: 1 packet (for the other half of the cream)
- BeBe biscuits: light or dark (to taste) + a little milk for dipping
- Whipping cream (min. 30%): 250 to 500 ml
Step-by-step preparation:
1. Baking the walnut base: In a clean bowl, beat the egg whites and a pinch of salt into stiff peaks, then gradually whisk in the powdered sugar. Gently fold in the oil, plain flour, grated ladyfingers, and baking powder with a spatula. Spread the batter onto a large baking tray lined with parchment paper and evenly sprinkle the surface with chopped walnuts. Bake in a preheated oven at 180°C until golden brown.
2. Spreading Nutella on the warm base: As soon as you take the baked base out of the oven and it is still slightly warm, gently spread the entire jar of Nutella over the surface. The warm cake will help the spread soften, allowing it to spread easily, and the walnuts underneath will create a wonderful crunchy layer.
3. Cooking and dividing the creams: From the milk, egg yolks, granulated sugar, pudding powder, and semi-coarse flour, cook a thick base as you would for a classic pudding. While still hot, divide the cream into two equal halves. Stir broken pieces of cooking chocolate into one half and mix until melted. Stir vanilla sugar into the other half. Let both creams cool completely. Then beat 125 g of softened butter into each cream separately.
4. Layering the slices: Spread the light vanilla cream over the Nutella layer and smooth it carefully. Arrange the BeBe biscuits, briefly dipped in milk (place them with the dipped side up), on top of the cream. Evenly spread the dark chocolate cream over the biscuit layer.
5. Final whipped cream topping and chilling: Spread a layer of stiffly whipped cream on top and generously sprinkle with grated chocolate. Place the dessert in the fridge, preferably overnight, so the biscuits and base soften perfectly and the flavors meld together.
Proven tips for a perfect result:
- Spreading Nutella on a warm base: Applying the hazelnut spread while the base is still warm ensures it melts beautifully and doesn’t damage the delicate structure of the baked cake.
- Briefly dipping BeBe biscuits: Dip the biscuits in milk only very quickly, so they hold their shape when sliced but still soften nicely overnight.
- Patience with chilling: Kinder Bueno slices taste best after 24 hours in the fridge, when all the layers have set and the flavors have blended beautifully.
