Whip the egg whites with sugar until foamy.
Add flour, breadcrumbs, baking powder and oil.
Pour the dollop in a buttered and floured, 7 inches wide baking pan, dust it with hazelnut grains. Bake for about 15-20 minutes on 350 degrees F.
While still hot, grease the top with hazelnut cream.
Boil milk with sugar and yolk.
Add vanilla pudding powder and flour, boil until mushy. Let it cool down while stirring continuously.
Make it foamy with butter/margarine.
Halve the cream and mix it with molten chocolate.
Flatten the yellow cream on the hazelnut cream.
Place the milk-soaked butter cookies on top.
Cover this layer with chocolate cream and let it stiffen.
Decorate the cake with whipped heavy cream.
Good luck and enjoy preparing the Kinder Bueno cake!