Go Back
Square no-bake Kinder Cards cake with creamy white filling and smooth chocolate ganache cut into slices, with Kinder Cards and Nutella jars in the background.

No-Bake Kinder Cards Cake

No ratings yet
A no-bake Kinder Cards cake made with two biscuit layers, a thin Nutella layer, fluffy mascarpone whipped cream filling, a middle layer of Kinder Cards, and a smooth chocolate ganache topping. Chill well before slicing for the best texture.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 40 minutes
Course: Dessert
Cuisine: International
Ingredients Method Notes

Ingredients
  

Biscuit layers
  • 150 g butter biscuits
  • 50 ml warm milk
Nutella layer
  • 3 tablespoons Nutella
Cream filling
  • 250 ml whipping cream cold
  • 250 g mascarpone
  • 1 tablespoon powdered sugar
  • 1 box Kinder Cards
Chocolate ganache
  • 150 g chocolate chopped
  • 150 ml whipping cream

Method
 

  1. Briefly dip some of the butter biscuits in the warm milk, one by one, and arrange them in an even layer in the bottom of your cake pan.
  2. Melt the Nutella until smooth and spread it evenly over the biscuit layer. Refrigerate for 30 minutes so the Nutella firms up.
  3. In a bowl, beat the mascarpone with the powdered sugar until smooth.
  4. In a separate bowl, whip the cold whipping cream until soft peaks form.
  5. Gently fold the whipped cream into the mascarpone mixture until smooth and airy. Divide the filling into 2 equal parts.
  6. Remove the chilled base from the fridge and spread half of the cream filling over the Nutella layer.
  7. Arrange the Kinder Cards in a single even layer over the cream.
  8. Spread the remaining cream filling over the Kinder Cards and smooth the top.
  9. Briefly dip the remaining butter biscuits in the warm milk and arrange them in an even layer over the cream filling. Refrigerate the cake for at least 2 hours.
  10. To make the ganache, heat the whipping cream until just about to boil. Pour it over the chopped chocolate and let it sit for 2 to 3 minutes. Stir until smooth and glossy, then let it cool slightly.
  11. Pour the ganache over the chilled cake and spread it evenly over the top.
  12. Refrigerate again for 3 to 4 hours, or overnight for the best texture.
  13. Slice and serve cold.

Notes

  • Dip the biscuits very quickly so they soften without turning soggy.
  • Use part of the biscuits for the base and the rest for the top layer. The exact number will depend on the size of your pan and biscuits.
  • Make sure the whipping cream is cold before whipping.
  • Let the ganache cool slightly before pouring it over the top biscuit layer.

Tried this recipe?

Let us know how it was!