Bûche Roulée Kinder Bueno

Ingredients

• 1500 g mascarpone(500g)
• 2400 ml liquid cream 30% fat(400g)
• 360 g powdered sugar(60g)
• 42 sachets vanilla sugar(16g)
• 53 whole eggs(150g)
• 62 egg yolks(40g)
• 7150 g caster sugar(150g)
• 885 g all-purpose flour(85g)
• 94 egg whites(120g)
• 1040 g Hazelnut spread(40g)
• 114 pieces Kinder Bueno(156g)

Instructions

1. 1Preheat oven to 210°C.
2. 2Beat 3 whole eggs, 2 egg yolks, and 150g sugar until the mixture is pale and tripled in volume.
3. 3Gently fold in 85g sifted flour.
4. 4In a separate bowl, beat 4 egg whites until stiff peaks form.
5. 5Fold the egg whites into the batter in 2-3 additions.
6. 6Spread the mixture onto a baking tray and bake for 7-8 minutes.
7. 7Remove from oven, turn onto a kitchen towel, and roll gently. Let cool for 30 minutes.
8. 8Unroll sponge and spread with hazelnut spread and chantilly mascarpone cream.
9. 9Add broken pieces of Kinder Bueno.
10. 10Roll the sponge back up and cover with remaining chantilly mascarpone cream.
11. 11Decorate with Kinder Bueno and chill for 1 hour.
12. 12Serve and enjoy!