Cake «Ferrero Rocher».

INGREDIENTS

Biscuit

3 eggs

3.5 tbsp sugar

1 cup ground hazelnuts

1 tbsp flour with a little slide

1 tbsp heaped cocoa

1 teaspoon baking powder

150 ml wafer crumbs

Cream 1

3 tbsp cocoa

Article 70 g of powdered sugar Haas

2 tbsp dry custard Haas

1/2 tsp vanilla Haas

2 tbsp chopped nuts

100g butter

75 ml of milk

Cream 2

60 g butter

50 ml of water

100g sugar

40g cocoa

nuts

Glaze

chocolate

cream

butter

sectional shape of 20-23, baking paper

HOW TO COOK

Beat eggs with sugar to increase by 3-4 times

Sift flour with baking powder and cocoa

Gently introduce the egg mass with the nuts, stirring from the bottom up

Form pave paper

Heat oven to 180

Pour the batter into the pan, put in the oven for 40 minutes

Cool, remove the paper and cut into 2 cake

Cream 1

All the ingredients except the oil, mix

Put on the fire, stirring, bring to a boil, boil for a minute

Turn off the heat, add the butter, stir and cool slightly

Put one cake on a plate and put half the cream and sprinkle with 1 wafer crumbs

Apply the second half cream 1 for the second cake crumbs and put on the cream side — on top of the cake without cream

Cream 2

Melt butter, add water, sugar and cocoa

Stir until sugar is dissolved, but do not bring to a boil

Postpone the mass (a little), add to it a little bit nuts and crumbs, stir and put into the refrigerator

The remaining weight to put on the top and sides of cake

Cool

In the chilled surface, apply the glaze (boiled cream, added milk chocolate and butter, mix and poured on the cake)

side sprinkle with nuts

Top to decorate with candy — to pull out of a pending mass from the refrigerator, roll candy, run-in nuts and decorate the cake

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