FRIJE

Instructions

• 1.   Preheat the oven to 160°C and line a 20 cm diameter mold.
• 2.   Whisk the eggs and sugar until the mixture triples in volume.
• 3.   Sift the flour, baking powder, and salt, then fold them into the egg-sugar mixture.
• 4.   Add the vanilla and mix gently.
• 5.   Whip the heavy cream until stiff peaks form and gently fold it into the mixture.
• 6.   Pour the batter into the mold and bake for about 1 hour.
• 7.   Let it cool before unmolding.
• 8.   For the whipped cream, beat the heavy cream and mascarpone until firm, then add the spread.
• 9.   Fold in the Bueno pieces into the cream.
• 10.   + crispy option:
  Gently melt the chocolate in the microwave (in 30-second intervals). Add the crumbled lace crepes and mix well so that all the biscuits are well coated.
• 11.   For the covering cream, beat the heavy cream and mascarpone, then add the spread.
• 12.   Assemble the cake by alternating layers of Molly Cake and whipped cream.
• 13.   Refrigerate the assembled cake for a few hours or overnight.
• 14.   Cover with the covering cream and smooth it out.
• 15.   Decorate with melted chocolate for a 'drip' effect.
• 16.   Refrigerate for at least 1 hour before serving.

Notes & Suggestions

• Use a cream with at least 30% fat content for best results.
• Refrigerate the cake before serving for a better texture.
• https://www.youtube.com/watch?v=46eXY_7sDNY
  
  variant https://www.guydemarle.com/recettes/layer-cake-kinder-bueno-27175

Nutritional information *

Reference

• quandmargotpatisse.fr/recette-du-layer-cake-pate-a-tartiner-bueno.html