Kinder Cake


Kinder Cake
This is a dessert that will certainly impress your guests. The bonus is that it is very easy to make, very good looking and tastes heavenly. The combination of walnuts and pudding cream it will make you lick your fingers. It is perfect for a Sunday afternoon dessert.
Prepared and Photographed by:
Recipe Source: Translated and adapted from an old Romanian Cookbook
Serves: 8
Prep time: 
Cook time: 
Total time: 
For the Cake:
  • 2 cups of walnuts
  • 6 egg whites
  • 6 tablespoons of sugar
  • 4 tablespoons of bread crumbs
  • 4 tablespoons of ground walnuts
  • 1 tablespoon of flour
  • 1 teaspoon of baking powder
  • 2 -3 tablespoons of milk (optional)
  • For the Cream:
  • 1 or 2 packs of vanilla pudding (equivalent of 4 cups of vanilla pudding)
  • 3-4 cups of milk (or according to see the instructions on your pudding pack)
  • 2 tablespoons of flour
  • 6 egg yolks
  • 1 cup of butter, room temperature
  • ½ cup of granulated sugar
  • ½ cup of Nutella cream
  • ⅓ cup of ground walnuts
  • ½ cup of powder sugar
For Decoration:
  • shredded milk or dark chocolate
  1. In a frying pan place the walnuts and roast them on medium heat for about 10 minutes
  2. Take off the heat, place on a clean towel and using a kitchen mallet with gentle pounding break them in smaller pieces
  3. Butter and flour a rectangular baking dish (here I used 13 in x 9 in), place the roasted walnuts to cover the bottom of the dish.
  4. In a shallow bowl mix the remaining solid ingredients: bread crumbs, ground walnuts, flour, baking powder, mix well
  5. In a mixer bowl beat the egg withes until peaks start forming
  6. Add sugar, one tablespoon at the time, beat after each addition
  7. In the white egg mixture add the mix of the solid ingredients, one tablespoon at the time, incorporate well with a wooden spoon or spatula after each addition. The mixture should have a consistency that allows pouring. If too solid, add a couple of tablespoons of milk.
  8. Pour the mixture over the walnuts in the baking pan. Bake in preheated oven at 375F for 30 -35 minutes
  9. When it passed the tooth pick test, remove from oven and let it cool
  10. Remove from the baking pan on a baking sheet where the cake will be assembled. The cake will remain upside down with the walnuts on top, the cream layers will be added on top of it.
  1. Prepare the pudding according to the instructions on the pack
  2. Dissolve the flour in two tablespoons of water, incorporate into the pudding, mix well until thick
  3. Remove from heat, incorporate the egg yolks, one by one, mix well after each addition, allow to cool
  4. In a mixer bowl mix the butter with the powder sugar until the butter is creamy
  5. When the pudding has cooled, incorporate the butter mixture
  6. Divide the cream in two parts and put them in two bowls. One stays yellow, in the other one add the Nutella cream and the ground walnuts, mix well. Put in the refrigerator for 2 hours
Assembly the cake:
  1. On top of the baked cake add the yellow cream, spread evenly
  2. Add the brown cream, spread evenly
  3. Sprinkle with shredded chocolate
  4. Set in the refrigerator for 2 hours, with a sharp knife cut in small rectangles. Arrange on a serving plate and serve. Delicious!

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