INGREDIENTS :
Tip: Read the recipe first, then start
For the caramel
200 grams of sugar
130 grams of butter
50 ml whipped cream
60 ml of hazelnut syrup can be found here*
For the floor
3 fresh egg waffles from the pack
3 eggs size M
2 tablespoons of hot water
20 grams of sugar
30 grams of flour
20g cornstarch_
1 teaspoon of baking powder
pinch of salt
For the cream
500g mascarpone _
250 ml Cremefine for whipping (pink bottle)
2 teaspoons of vanilla paste
150 ml of caramel
For the decoration
12 bars for children
2 children maxi king
1 child surprise egg
50 g crushed hazelnuts
flower

THIS IS HOW IT’S DONE:
Prepare the caramel the day before or at least 5 hours in advance (!): In a medium-sized saucepan, let the sugar caramelize over low to medium heat without stirring (about 10 minutes). Instead of stirring, it’s best to stir the pan more often to let the sugar heat up evenly. As soon as the sugar is completely caramelized, gradually add the flaked butter and mix well. Add the cream and let the caramel boil slightly. Add the hazelnut syrup and mix everything into a homogeneous mass. Pour the caramel into a salad bowl, let it cool at room temperature for 1 hour and leave it to set in the refrigerator overnight.
The next day: Preheat the oven to 180°C top/bottom heat.

Make a sponge cake for the base: separate the eggs and beat the egg whites until stiff. In another bowl, beat the egg yolks with the hot water and sugar until frothy. Gently fold the egg whites into the egg yolk mixture. Combine the flour with the cornstarch and baking powder, along with the salt in a new mixing bowl and sift into the egg mixture. Fold carefully. Line a Ø18 cm springform mold with baking paper and line with cut-out waffles. Then spread the dough on top, bake for about 20 minutes then leave to cool well.
For the cream, mix the mascarpone with the vanilla pod pulp and the caramel prepared the day before. Whip the fine cream until stiff and gently incorporate it into the mascarpone mixture.
Cut the tart shell twice horizontally to have a total of 3 tart shells. Place the top of the cake upside down on a board and enclose it tightly with a cake ring (and, if necessary, additional foil). Spread 1/3 of the cream on top, making a well in the middle. This is where 1/2 of the remaining caramel is filled (so the caramel doesn’t drip on all sides). Then place the central part of the base on top and also cover with cream and caramel. Finally, place the part with the waffle base (waffle side up) on the cake.
Spread the remaining cream over the entire cake (except the top), smooth it using a cake spatula and also cover the bottom with crushed hazelnuts. Melt 11 children’s bars in a saucepan over low heat then pour over the cake so that small drops run down the sides. Decorate with slices of Kinder Maxi King bars, a surprise egg and the last Kinder bar.