Yummy KinderDelice Recipe Stepbystep

Hi everyone!

It's an honor beeing here on Instructables for the first time =)

I want to tell you about Kinder Delice, a famous italian snack from Ferrero (the same of Nutella), a chocolate sponge cake sandwich filled with milk cream, covered with cocoa jelly and dark chocolate.

When I was a school-girl, this was my favorite snack.

The recipe I wrote here is a home version, much like the original, supergood and...more healthier.

Have a try!

Ingredients (for 10 mini-cakes)

For the chocolate sponge cake:

- 3 eggs

- 75g sugar

- 1 packet of vanillin

- 50g cornflour

- 25g plain flour

- 30g unsweetened cocoa powder

- 1/2 packet of yeast

(1/2 glass of milk in case of need)

butter for tin greasing

For the white cream:

- 200g mascarpone

- 50g icing sugar

- 2 packets of vanillin

For the brilliant jelly coverage:

- 10cl milk

- 30g unsweetened cocoa powder

- 1/2 tsp agar agar

- 1 tsp brandy or cognac

For the chocolate coverage:

- 150g dark chocolate

- 100g milk chocolate

Preheat the oven to 180°C.

Separate in two bowls the white and the yolks of the eggs, a simply way to separate eggs is to gently open the egg in the bow and then with a wellwashed hand pick up the yolk and put in an other bowl.

Whisk the egg yolks and sugar until lighter in colour and fluffy, add the flour, the cornflour, the cocoa powder, the yeast and mix until just combined. If it's to dry, add some milk.

Whisk the egg whites until they hold firm peaks. Add a third of the meringue and mix well to loosen the batter. Add the remaining meringue and gently fold in until they are no more streaks.

Cover the buttered tin with parchment paper, I used one sheet, made a cut in the four corners and bend the ends.

Pour the batter into the prepared tin.

Bake for around 20 minutes, or until a small knife or a toothpick inserted in the centre of the cake comes out clean.

Allow to cool slightly, then unmould.

Cut the sponge cake with a bread knife in 10x5cm rectangles, and each mini-cake in half.

Now we can make the mascarpone cream:

Beat the mascarpone adding the sugar a little bit at a time.

Fill the mini cakes with the mascarpone cream and put them in the fridge.

Mix in a small pot the cocoa powder, the icing sugar the agar agar and diluted all with milk. Add a tablespoon of brandy or cognac, bring to a boil for a minute stirring constantly.

Using an icing spatula or a knife, put a tin layer of jelly coverage on the top of the mini-cakes, leave to set in the fridge for half an hour.

Melt the dark and milk chocolate over a bain-marie or in the microwave. Put the mini-cakes above a grid and using an icing spatula or a knife put a tin layer of melted chocolate. Put in refrigerator to harden.

Il tocco finale/ The final touch:

Put some leftover melt chocolate in a pastry bag and made some zig zag line on the top like the really kinder delice cakes.

Et voilà!

Your delicious kinder delice are ready to be tasted, enjoyed and eaten up =D

The final taste is very good!

Smart tip:

A faster method to make this cake, is to make a unique kinder delice pie, in this case I think is better to reduce the amount of chocolate for coverage.

I hope you enjoyed this recipe and you want to try it.

I used measurement in grams, let me know if you need the quantity in cups.

I'm not so good in english, I may have made some mistakes and I apologize for that, tips and corrections are welcome.

Have a nice day and eats good things!