Easy kinder bueno roll, perfect as a birthday cake or as a christmas log!

Ingredients

Kinder Bueno Spread:

• 9 oz toasted hazelnuts
• 3.5 oz melted white chocolate

Sponge cake:

• 4 egg whites
• 1/2 cup sugar
• 4 egg yolks
• 1 tsp vanilla extract
• 3/4 cup flour

Vanilla whipped cream:

• 3/4 cup cream (30% fat)
• 1 cup mascarpone (or cream cheese)
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 cup of coffee

To decorate:

• 1 Kinder Bueno
• 1 oz toasted hazelnuts
• 0.5 oz crispy chocolate balls

Materials

• 1 chopper
• 1 pastry robot (or electric mixer)
• 1 spatula
• 1 sponge cake pan (or baking tray)
• parchment paper
• 1 damp cloth
• 1 brush

Preparation

• Kinder Bueno Spread:
  Mix the blanched toasted hazelnuts (see comments) with the melted white chocolate until you obtain a homogeneous cream.
• Sponge cake:
  Beat the egg whites then add the sugar little by little while mixing.
  Then add the egg yolks and vanilla extract and whisk well to obtain a light mixture.
  
• Finally incorporate the sifted flour using a spatula. Your cake batter is ready: pour the mixture into a greased sponge cake pan, spread well and smooth the top with the spatula.
• Bake the sponge cake for 12 minutes at 350°F (180°C).
  Put the cream and the mascarpone in the freezer during the cooking time.
  
• Leave the sponge cake to cool completely under a damp cloth.
• Vanilla whipped cream:
  Beat the very cold cream and mascarpone with the sugar and vanilla until you obtain a very thick and creamy mixture.
  
• Soak the entire surface of the sponge cake by brushing the coffee on top.
• Spread the Kinder Bueno cream over the entire surface of the sponge cake. Cover with vanilla cream. Keep some for the top of the roll.
  
• Gently roll the sponge cake and transfer it to the platter that will be used for serving.
• Cover with cream on top then place in the fridge for at least 30 minutes.
  
• Decorate the roll:
  You can add pieces of Kinder Bueno, roasted hazelnuts, crispy chocolate balls...