Kinder Bueno Cake! 
With recipe 
This chocolatey Kinder Bueno cake is particularly impressive thanks to its delicious cream layered with fluffy sponge cake. The recipe is super easy to follow and always turns out great. 
INGREDIENTS
FOR THE SPONGE CAKE
6 eggs (size M)
150 g sugar
140 g plain flour (type 405)
2 tbsp cocoa powder
1 packet baking powder
FOR THE CREAM
200 g Kinder chocolate
200 g heavy cream
200 g cream cheese
500 g mascarpone
3 tbsp cocoa powder
3 tbsp powdered sugar
FOR THE DECORATION
100 g dark chocolate
100 g chopped hazelnuts
250 g Kinder Bueno chocolate bars
PREPARATION
Step 1
Beat the eggs with the sugar for at least 4 minutes until they become very foamy and their volume has roughly doubled. Combine the flour, cocoa powder, and baking powder, then gradually sift into the egg mixture and carefully fold in.
Step 2
Preheat oven to 180°C (350°F) top/bottom heat (160°C fan-assisted). Line a 26 cm springform pan with baking paper. Pour the batter into the springform pan, smooth it out, and bake in the preheated oven for about 35 minutes. Let it cool in the pan for about 10 minutes. Then, using a knife, loosen the sponge cake from the springform pan and remove the edge. Let the sponge cake cool completely.
Step 3
For the filling, melt Kinder chocolate with 50g of heavy cream in a saucepan. Let it cool completely. Whip the remaining cream until stiff peaks form. Mix together the cream cheese, mascarpone, 3 tablespoons of powdered sugar, and cocoa powder. Add the Kinder chocolate whipped cream to the cream cheese and mascarpone mixture and mix well. Now fold in the stiff peaks.
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