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+ servings
slice of layered hazelnut torte with sweetened condensed milk filling

Kinder Cake (with Kinder Chocolate Candy)

A festive Kinder cake with a decadent mascarpone filling and chocolate candy or Schoko Bons topping.
Course Cakes
Cuisine German
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 14 -16
Calories 567kcal
Author Adina


  • Chocolate cream:
  • 300 ml heavy cream 10 fl.oz/ 1 1/3 cups
  • 200 g bittersweet chocolate 7 oz
  • Cake:
  • 6 eggs large
  • 150 g granulated sugar 5.3 oz/ ¾ cup
  • 100 g ground hazelnuts 3.5 oz/ ¾ cup + 1 tablespoon
  • 40 g unsalted butter 1.4 oz/ 2 ½ tablespoons
  • 100 g all-purpose flour 3.5 oz/ ¾ cup + 1 tablespoon
  • 75 g corn starch 2.7 oz/ scant 2/3 cup
  • 1 teaspoon baking powder
  • 9 tablespoons syrup of choice
  • Filling:
  • 250 g mascarpone 8.8 oz/ 1 cup
  • 1 can sweetened condensed milk 14 oz/ 400 g
  • 200 ml heavy cream 6.7 fl.oz/ scant 1 cup
  • 7 sheets gelatin
  • 100 g ground hazelnuts 3.5 oz/ ¾ cup + 1 tablespoon
  • 200 g Schoko Bons or similar sweets 7 oz


Chocolate cream:

  • Ganache: Chop the chocolate very finely. I prefer to turn it into powder in the food processor. Pour the double cream into a small pot and bring it to the boiling point. Remove from the heat and stir in the chocolate until completely melted and incorporated.
  • Cool overnight: Let get cool, cover with plastic wrap, place in the fridge overnight.


  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a springform 24 cm diameter/ 9.8 inches with baking paper, the ring included.
  • Beat eggs: Place the eggs and the sugar in the bowl of the food processor and beat until pale and fluffy, about 10 minutes.
  • Roast hazelnuts: In the meantime, roast all the ground hazelnuts, included those needed for the filling, in a non-stick pan without any fat. Stand by and shake the pan often. When roasted, transfer immediately to a plate and let cool.
  • Melt the butter and set aside until needed.
  • Mix the flour, corn starch, and baking powder in a small bowl and sieve over the egg mixture. Fold in gently.
  • Add the butter and half of the roasted hazelnuts and fold in as well. Keep the rest of the hazelnuts for the filling.
  • Bake: Pour the mixture into the prepared form and bake for about 30 minutes or until a skewer inserted in the middle comes out clean. Let the cake cool in the pan for about 10 minutes, take out of the form, and place on a wire rack to cool completely.
  • Cool: Once cool, wrap in aluminum foil if you let it rest until the next day. This will prevent it from drying.


  • Soak the gelatin sheets in a bowl of cold water for about 10 minutes or according to the packet's instructions.
  • Beat the mascarpone and the sweetened condensed milk until creamy. Add the double cream and continue beating until the mixture thickens slightly.
  • Fold in the remaining roasted hazelnuts. Chop 2-3 Schoko Bons finely and fold in as well.

Assemble the cake:

  • Slice the cake to have three slices. Place the first slice on a cake platter. Sprinkle it with 3 tablespoons of syrup. Place a cake ring around the cake to keep the filling from running until it is set.
  • Spread half of the filling on the first slice, then place the second cake slice on top. Press very gently. Sprinkle with another 3 tablespoons of syrup.
  • Cover with the remaining filling and place the third cake slice on top. Press gently again and sprinkle with the remaining syrup.
  • Refrigerate for about 4-5 hours or until the filling is set.


  • Remove the cake ring.
  • Coat the cake: Beat the chocolate cream very shortly (it should remain rather creamy), then coat the cake with the chocolate all over using an offset spatula.
  • Decorate: Halve the Schoko Bons and top the cake with the halves. Refrigerate until ready to serve.


Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).


Serving: 1slice | Calories: 567kcal | Carbohydrates: 37g | Protein: 13g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 168mg | Fiber: 4g | Sugar: 21g