No-Bake Kinder Country Cake with a Crunchy Chocolate Base

My friend loves Kinder Country, so I made her a cake with it for her birthday. This Kinder Country cake needs no oven. A crunchy chocolate and puffed wheat base sits beneath quark, mascarpone and whipped cream. I add the chopped bars and cereal topping shortly before serving.

Make the crunchy chocolate base

Line the base of a 26 cm springform tin with baking paper. Mix melted milk chocolate with the cereal, spread evenly and press down lightly. Avoid packing it too firmly so it is easier to slice later.

Reduce the milk and let it cool completely

Reduce the milk from 500 ml to about 250 ml in a wide saucepan, stirring regularly over gentle heat. The time depends on the pan, so judge by the remaining volume. Stir in the sugar and let the sweetened milk cool completely.

Whip the cream separately

Briefly mix the quark and mascarpone until smooth, then gradually stir in the cold reduced milk. Whip the chilled cream with stabiliser separately until stiff and gently fold it in, rather than beating the whole filling for a long time.

Allow enough chilling time

Chill the assembled cake for at least four hours, preferably overnight. This is a guide: only remove the ring once the filling holds its shape. Add chopped Kinder Country bars and the remaining cereal just before serving to preserve their crunch.

Kitchen tip

Slice the well-chilled cake with a sharp knife. Dip the blade in warm water and wipe dry before each cut. Press carefully through the chocolate base rather than sawing hard.

Makes twelve slices. Keep refrigerated until serving.

Easy recipe

No-Bake Kinder Country Cake with a Crunchy Chocolate Base

★★★★★★★★★★3.8 out of 5 · 4 ratings

No-bake Kinder Country cake with a chocolate cereal base and quark-mascarpone cream. For a 26 cm springform tin, with at least 4 hours of chilling.

Prep time

20 min

Cook time

30 min

Yield

12 slices

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Ingredients

− 12 +

• 100 gSmacks or sweetened puffed wheat
• 200 gmilk chocolate
• 250 glow-fat curd
• 250 gmascarpone
• 300 gwhipped cream, 30% fat, chilled
• 3 sachetswhipped cream stabiliser, 8 g each
• 500 mlmilk, 1.5% fat, reduce to about 250 ml
• 100 gsugar
• 3Kinder Country bars, 23.5 g each
• 20 gSmacks or sweetened puffed wheat

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Instructions

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1. Line the base of a 26 cm springform tin with baking paper. Melt the milk chocolate over a warm water bath, mix with 100 g cereal and spread evenly in the tin. Press lightly and refrigerate until firm.
2. Bring 500 ml milk to a boil in a wide saucepan and gently reduce to about 250 ml, stirring frequently. Allow roughly 30 minutes, judging by the remaining volume. Stir in 100 g sugar. Let cool completely, then refrigerate. Allow about an hour, or longer if necessary.
3. Whip the chilled cream with three sachets of stabiliser according to the packet. Separately, briefly mix quark and mascarpone until smooth, then gradually incorporate the cold sweetened milk. Gently fold in the whipped cream.
4. Spread the filling over the set chocolate base. Refrigerate for at least 4 hours, preferably overnight. Only remove the ring once the cream holds its shape.
5. Just before serving, chop three Kinder Country bars and scatter over the cake with the remaining 20 g cereal. Cut into twelve slices and serve chilled.

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3.8 out of 5 · 4 ratings

Nutrition per serving

Calories

387 kcal

Protein

8 g

Carbohydrates

35.5 g

Sugar

28.1 g

Fat

23.6 g

Saturated fat

15.7 g

Fibre

1.1 g

Salt

0.2 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace