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Kinder Layer Cake
A spectacular birthday cake made with chocolate sponge, Kinder ganache, Nutella and Swiss meringue buttercream. Follow each detailed step to succeed with this elegant and indulgent dessert, even if you are a beginner in pastry.
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Critical Success Points
- • Properly melt the Kinder ganache without burning it.
- • Achieve precise 50 °C during the Swiss meringue bain‑marie.
- • Whip the egg whites to stiff peaks.
- • Fold the whipped egg whites without breaking them.
- • Refrigerate the buttercream before decorating.
- • Stabilize the cake in the freezer before the final smoothing.
Safety Warnings
- • Be careful of burns when handling the bain‑marie and hot syrup.
- • Use kitchen gloves to handle hot pans.
- • Never leave the oven unattended while baking.
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