Good day, hello everyone, today I brought you a Kinder maxi king recipe without baking, surprisingly, it was the same as the original and even better because they were homemade and you know exactly what is in it, but let's get started.

Ingredients:
• 500 grams of waffles (2 packages)

To grease the bowl over steam:
• 135 grams of milk chocolate
• 100 grams of dark chocolate
• 4 tablespoons of oil

For white cream:
• 400 ml of foamed milk
• 500 grams of mascarpone
• 75 grams of milk powder
• 100 grams of powdered sugar
• 2 tablespoons of vanilla sugar
• Peel of 1 lemon
• and its juice

For the caramel layer:
• caramel candies (with half a pack)
• 200ml of foamed milk
• 75 grams of soft butter (I had a little more)

At the top at the end:
• 135 grams of milk chocolate
• 5 tablespoons of oil
• 100 / 100 grams of bush hazelnuts / cashews (Homemade waffles if someone has a waffle maker at home)
• 20 dkg fine flour
• 1 packet of vanilla sugar
• 1 tablespoon of sugar
• 1 packet of baking powder
• 2 eggs
• 2 dl of milk
• 2 tablespoons of butter 1 pinch of salt)

PREPARATION:

As step 1~~ bake the waffles for those who have a waffle maker, it saves money and the fact that you made it is homemade in itself.

2 steps~~ melt the chocolates in oil over steam, it is very important to do so over steam. (boil water in a pot and put the chocolate and oil in a larger heat-resistant bowl)

3 steps~~ grease the Jena bowl with oil/coconut oil, whichever you like, so that we can easily remove the cake at the end.

4 steps~~ line the Jena bowl with baking paper or aluminum foil

5 steps ~~ spread it with the chocolate and the waffles can go in. Place it in the fridge for 30 minutes.

6 steps ~~ let's make the caramel layer, boil the whipped cream in a pan, with the caramel until it melts in it, when it's done, turn off the gas and add the soft butter and stir until the butter melts. (I didn't like the aluminum foil version, so I took it off and put it on baking paper.)

7 steps ~~ the white cream is prepared, for which the whipped cream is mixed with the vanilla sugar, half the lemon juice and the grated peel of the lemon with a stick blender until it becomes hard.

8 steps ~~ mix the mascarpone cream with a hand mixer until it becomes creamy, you can safely use the whipped cream head, there will be nothing wrong with it, add the milk powder and powdered sugar and the other half of the lemon juice, mix it together now.

9 steps ~~ mix the mascarpone cream into the white cream carefully and evenly with a spatula.

10 steps ~~ take the Jena bowl out of the fridge and put the cream in it, i.e. only a third of it, when you have it, draw an oval in the middle, so that you draw the spoon around the edge and it will be the same, this will be the caramel layer place. Place this in the oval circle with foam on top, leaving room for the foam and the waffle layer.

Step 11 ~~ When the caramel cools down, you can put it in the oval part (it shouldn't be warm because it melts the white cream), put it in the fridge for 30/45 minutes, depending on your caramel sauce, when it's half "set".

12 steps ~~ when it is half frozen but still runny, then it will be good and carefully add the remaining white cream, then the remaining waffles and the remaining melted chocolate.

13 steps ~~ Put it in the fridge for 1 day or 2 hours, it really depends on the chocolate, but to be sure, prepare this a day before.

14 steps ~~ chop the cashews and hazelnuts. Finally, before serving, take it out of the Jena bowl onto a tray or whatever you want, take down parchment paper, melt the 135 grams of milk chocolate with the 100 grams of chocolate and oil, when it has cooled down, cover the chopped cashew nut/hazelnut mixture with it.

1 hour and 20 minutes, but every minute is worth it and makes up for it because 99% of the time it's the same and delicious, thank you for watching this video, if you like it, press a like, hello

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