Kinder Chocolate Bar Cake

Ingredients

3large eggsGerman size M = US large
½ cup plus 1 tbsp110 ggranulated sugar
2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
1 pinchsalt
1 cup120 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
1 pinchbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and UK use regular baking powder (1 tbsp plus ¾ tsp per 15 g packet).
2 tbsp20 gchocolate chipsoptional!

15Kinder chocolate barsabout 315 g in total. A milk chocolate bar with a milky filling, about 21 g each. In the US use Kinder Chocolate bars, weighed (the small ones are about 12.5 g, so use more); in the UK, Kinder Chocolate Maxi bars, or regular Kinder bars weighed.
7 tbsp100 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
½ cup plus 2 tbsp150 mlheavy cream
7 oz200 gcream cheeseA soft, full-fat fresh cheese. In the US use full-fat cream cheese; in the UK, full-fat soft cheese.
1 packetwhipped cream stabilizer1 packet = 8 g. A packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.

Preheat the oven to 350°F (170°C) convection (fan). Line the bottom of a springform pan with parchment paper.
Beat the eggs with the sugar, salt & vanilla sugar on the highest speed for about 10 minutes. It's important that the eggs are at room temperature.
Mix the flour with the baking powder, sift it over the egg mixture, fold in gently and pour into the springform pan. If you like, fold in the chocolate chips together with the flour.
Pour the batter into the springform pan and bake for about 25 minutes until golden. Then turn it upside down in the pan onto a wire rack and let it cool.
While the sponge is in the oven, prepare the ganache.
As soon as the sponge has reached room temperature, release it from the springform pan and cut it in half horizontally.

For the ganache, heat the 7 tbsp (100 ml) cream in the microwave or in a saucepan until it almost boils, then pour it over the roughly chopped Kinder chocolate bars and let it stand for 5 minutes. After 5 minutes, stir thoroughly.
If there are still pieces of chocolate in the ganache, warm it a little more in the microwave in 10-second bursts.
Once the ganache is smooth and free of lumps, cover it and let it come to room temperature.
Briefly stir the cream cheese so it's no longer so firm, then whip it with the remaining cream. Finally, beat in the whipped cream stabilizer.
The ganache needs to be at room temperature before you fold it into the cream cheese mixture.
Set the springform ring back around the first layer, then spread about half of the cream over it and smooth it out. Place the second layer on top, spread on the rest of the cream and smooth it out again. Then chill in the fridge for at least three hours.

Remove the springform ring. Whip the cream until stiff and spoon it into a piping bag.
Sift a little unsweetened cocoa powder (pure unsweetened cocoa for baking; in the US use unsweetened cocoa powder, not hot cocoa mix, and in the UK cocoa powder, not drinking chocolate) over the top of the cake, pipe the cream on as teardrops or rosettes and decorate with halved Kinder chocolate bars.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/kinder-chocolate-bar-cake/