Kinder Bueno Cake with Nutkao Cream

Dry biscuits (digestive type): 200 g
- Tip: Digestive biscuits provide a firm, slightly sweet base that’s ideal for this cake.
Melted butter: 100 g
- Tip: Melted butter helps bind the biscuits together, creating a compact base.
Nutkao Cream: 300 g
- Tip: This chocolate and hazelnut spread adds a rich sweetness to the cake.
Fresh cream: 200 ml
- Tip: Fresh whipped cream adds lightness and creaminess to the filling.
Sugar: 2 tablespoons
- Tip: Adds just the right amount of sweetness to whipped cream.
Kinder Bueno: 4 bars
- Tip: Crumbled bars make a crunchy and delicious decoration.
Milk (to soak the biscuits): to taste
- Tip: Softens the biscuits, making it easier to form the base.
Cocoa powder (for decoration): to taste
- Tip: A dusting of cocoa adds an elegant finishing touch.

Springform pan: Preferably 22 cm in diameter, to make it easier to remove the cake.
Electric whisk: For whipping cream effectively.
Mixer or blender: To reduce biscuits to a fine powder.
Spatula: Useful for leveling the cream on the base.

Preparing the base:
- Finely chop the dry biscuits with a mixer.
- Mix the crushed biscuits with the melted butter until you obtain a smooth mixture.
- Spread the mixture over the bottom of the springform pan, pressing well to create an even base.
- Place the pan in the refrigerator for at least 30 minutes, allowing the base to solidify.
Preparation of the cream:
- Whip the fresh cream with the sugar until stiff.
- Gently fold the Nutkao Cream into the whipped cream, mixing from the bottom up to keep the air incorporated.
Assembling the cake:
- Pour the cream onto the cooled biscuit base, leveling the surface with a spatula.
- Decorate with pieces of Kinder Bueno and a light dusting of cocoa powder.
- Place the cake in the refrigerator for at least 4 hours, or preferably overnight, to allow the cream to firm up.