Yes, it’s September 21st again and that means I’ve aged another year. In this blog I tell you more about aging and share the recipe for my birthday cake.
I’ve turned 34, but I don’t feel that way. Sometimes I see other women the same age and sometimes younger than I think, so they’re already adults. I still feel like I’m in my 30s, on the edge of serious life haha. I do feel like I’ve become a lot wiser in the last 2 years. I got to know myself really well and now know better what I want (and especially don’t want) and who I am. And what my strengths and weaknesses are. This gives me more peace and confidence. Sounds pretty wise, doesn’t it?
Also with LeukeRecepten I now have more of a vision and a plan. When I first started our website I felt like I was just doing something. I made nice recipes and posted them online, and I still do now. But I know more now which direction I want to go, so I really want to give people the confidence to get started in the kitchen and taste and make things. And also to inspire with mainly vegetarian recipes. And I try to find a balance in healthy recipes and dishes that are worth sinning. And this Kinder Bueno cake certainly falls in!
Because I’m not really celebrating my birthday this year because of corona, I decided to go on some kind of birthday tour. I bake this delicious cake and then got in the car to drive past my grandmother, sister, parents and brother to hand out a piece of cake here. With my in-laws I went out to dinner at Mangiare in Eindhoven. Because my brother-in-law’s birthday is September 18th we did a 2 in 1 dinner. It was lovely to celebrate your birthday, and immediately a good reason to bake this Kinder Bueno cake. Below you will find the recipe.
Recipe Children’s Bueno cake
BAKING RECIPE – 50 MINUTES + 60 MINUTES OVEN TIME + COOL – 10 TO 12 PEOPLE
350g self-raising flour
30g cocoa powder
sunflower oil 100ml milk 350g sugar
Pinch of salt
Butter to grease
whipped cream 200g
cream cheese 200g Children’s
chocolate 250g mascarpone 1 bag Klopfix
3 tbsp cocoa
dark chocolate 2
tbsp hazelnuts 2 packs children’s bueno a 129g
Springform from approx. 24
to 26 cm Spatula or glaceer knife
Verwarm de oven op 180 graden. Meng het zelfrijzend meel, cacao en zout in een kom. Mix in een andere kom de melk, olie en suiker door elkaar. Klop daarna de eieren een voor een door de natte ingrediënten met een mixer. Spatel het droge meel mengsel door de natte ingrediënten. Meng totdat er geen klonters meer zijn. Vet de springvorm in met een beetje boter en giet het beslag er in. Bak de taart ca. 60 min in de oven, het kan zijn dat hij een paar minuten langer moet. Check daarom altijd met een prikker om te kijken of hij gaar is. Laat de taart na het bakken volledig afkoelen.
For the filling and topping, melt the strips of Kinder Chocolate with 50 g of cream in a saucepan (if necessary, store 1 or 2 strips for the garnish). Let the mixture cool to room temperature, it should not harden but a kind of paste. Mix the rest of the whipped cream stiffly with the knock fix. Then mix in the cream cheese, mascarpone, icing sugar and cocoa powder. Finally, add the pasta from Kinder Chocolade and mix well. Put the mixture in the refrigerator until used.
If the top of the cake has become very bulbous, you can crop it a little. Then cut the cake into 3 layers with a sharp (bread) knife. Smear the bottom layer with about 1/4 of cream mixture and place the second layer on it. Also smear with 1/4 part cream and place the top on top. Divide the rest of the cream between the top and sides of the cake and smooth with a spatula or glazed knife.
Melt the dark chocolate au bain marie. Decorate the lower edge with pieces of Kinder Bueno. Decorate the top with pieces of Kinder Bueno and possibly some Kinder Chocolade. Drizzle some chocolate over the cake and garnish with some roughly chopped hazelnuts.
Store the cake in the fridge and remove it from the fridge for 20 minutes to half an hour before serving. Keep its max. Three days, but I’m sure he won’t make it 😉