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Ferrero Rocher Cake Perfection


Ferrero Rocher Cake Perfection



Cookie base (20 cm mold):

– 3 eggs

– squeeze of salt

– 80 g sugar


– 80 g flour

– 1 teaspoon preparing powder

– 20 g cocoa

– 30 g vegetable oil

– 50 g milk


Cream Filling:

– 400 g Cream cheese

– 200 g Whipped cream (33 t)

– 200 g Nutella

– 100 g Hazelnuts, chopped


Chocolate hazelnut icing:

– 100 g Chocolate

– 80 g Cream

– 40 g Hazel nuts Chopped

Ferrero Rocher Cake Perfection



Ferrero Rocher Cake Perfection new york times recipes



For the cookie base:

1. Preheat the stove to 180°C (350°F). Oil and line a 20cm cake tin.

2. Put the eggs in a bowl, include the sugar and a squeeze of salt, and blend until fluffy.

3. Filter the flour, preparing powder and cocoa. Carefully crease into egg mixture.

4. Include vegetable oil and drain and mix until smooth.

5. Pour the hitter into the tin and heat for approximately 25-30 minutes, or until a toothpick comes

out clean.


6. Permit treats to cool totally some time recently assembling.

For cream filling:

1. Combine cream cheese, whipped cream, Nutella, and chopped hazelnuts in a bowl. Blend until the

blend is smooth and creamy.

Assembling the cake:

1. Cut the cooled treats evenly into two layers.

2. Apply a layer of cream filling on the foot layer, and put the moment layer on top.

3. Spread the remaining cream all over the cake.

For Chocolate Hazelnut Glaze:

1. Liquefy chocolate and cream in a heatproof bowl over bubbling water, blending until smooth.

2. Permit the icing to cool somewhat some time recently pouring it over the cake.

3. To wrap up, sprinkle chopped hazelnuts on top.

Cool the cake:

1. Put the cake in the fridge for at slightest 3 to 4 hours or overnight to permit the flavors to meld.

Serve and Appreciate: Cut the

Ferrero Rocher Cake and appreciate its magnificent layers of flavor.

For more recipes click here

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