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Ferrero cake

Ferrero cake

Name: Ferrero cake
Prep time: 3 h
Total time: 3 h
Ingredients: 5 eggs; 100 g chocolate; 150 g sugar; 70 g flour; 1 baking powder; 1 teaspoon vanilla paste; 30 g breadcrumbs; 3 tablespoons ground hazelnuts; 70 g butter; 50 dag mascarpone; 1/2 l sweet cream; 40 dag chocolate-hazelnut spread by Mojačokolada.si; 100 g coarsely ground hazelnuts; 100 g chopped hazelnut wafers; 200 g edible chocolate; 2-3 tablespoons oil; 4 dcl warm milk; 8 tablespoons cocoa; 2 tablespoons of rum

(1)

Preparation time: 3 h
Difficulty:
Number of ingredients: 19

Chocolate-hazelnut spread by Mojačokolada.si contains at least 50% Piedmontese hazelnuts with protected geographical indication. The high hazelnut content and the addition of cocoa powder give the spread a very rich chocolate-hazelnut flavour. As the Chocolate-Hazelnut Spread is also neatly packaged, it is also suitable for gift-giving and sharing among loved ones. The spread does not contain palm oil. The spread can be enjoyed for breakfast, brunch or dinner, at any time of the day! It goes perfectly with pancakes, fruit, pastries or simply with a piece of bread. It can also be used in baking and for a wide variety of desserts. The possibilities are endless, let your imagination and taste run wild! We have used the chocolate-hazelnut spread to make a chocolate recipe for a delicious Ferrero cake.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Ingredients for the sponge cake:

5 eggs
100 g chocolate
150 g sugar
70 g flour
1 baking powder
1 teaspoon vanilla paste
30 g breadcrumbs
3 tablespoons ground hazelnuts
70 g butter

ingredients for the cream:

50 dag mascarpone
1/2 l sweet cream
40 dag chocolate-hazelnut spread by Mojačokolada.si

ingredients for sprinkling:

100 g coarsely ground hazelnuts
100 g chopped hazelnut wafers

ingredients for the coating:

200 g edible chocolate
2-3 tablespoons oil

ingredients for the dressing:

4 dcl warm milk
8 tablespoons cocoa
2 tablespoons of rum

Nutrition / serving

Energy Value	3607 kJ / 862 kcal
Fats	58,8 g
of which saturated fat	27,2 g
Carbohydrates	68,9 g
of which sugars	51,2 g
Dietary Fiber	6 g
Proteins	14 g
Salt	0,6 g

Instructions:

preparation procedure:

Melt the butter and chocolate over a heat and leave to cool. Whisk the egg yolks with the sugar, add the flour and baking powder, the breadcrumbs, the melted chocolate and the egg white whites. Bake at 200 degrees for approx. 30 minutes.

Cut the cooled sponge cake in three. Prepare the cocoa with warm milk. Melt the chocolate.

For the cream, mix the whipped sweet cream with Nutella/Nutella and add the mascarpone.

Soak the first sponge with cocoa, spread with cream and spread thinly with melted chocolate, sprinkle with ground hazelnuts and napolitans. Repeat the same with the second and third biscuit.

I drizzled black, milk and white chocolate over the top and decorated the cake with Ferrero balls (bought).

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Quick desserts

Preparation time: 45 min

Ferrero cake

Preparation time: 3 h

Difficulty: 3

Number of ingredients: 19

Ingredients:

Ingredients for the sponge cake

5 eggs
100 g chocolate
150 g sugar
70 g flour
1 baking powder
1 teaspoon vanilla paste
30 g breadcrumbs
3 tablespoons ground hazelnuts
70 g butter

ingredients for the cream

50 dag mascarpone
1/2 l sweet cream
40 dag chocolate-hazelnut spread by Mojačokolada.si

ingredients for sprinkling

100 g coarsely ground hazelnuts
100 g chopped hazelnut wafers

ingredients for the coating

200 g edible chocolate
2-3 tablespoons oil

ingredients for the dressing

4 dcl warm milk
8 tablespoons cocoa
2 tablespoons of rum

Nutrition / serving:

Energy Value	3607 kJ / 862 kcal
Fats	58,8 g
of which saturated fat	27,2 g
Carbohydrates	68,9 g
of which sugars	51,2 g
Dietary Fiber	6 g
Proteins	14 g
Salt	0,6 g

Estimated values calculated using artificial intelligence.

Instructions:

preparation procedure

	Melt the butter and chocolate over a heat and leave to cool. Whisk the egg yolks with the sugar, add the flour and baking powder, the breadcrumbs, the melted chocolate and the egg white whites. Bake at 200 degrees for approx. 30 minutes.
	Cut the cooled sponge cake in three. Prepare the cocoa with warm milk. Melt the chocolate.
	For the cream, mix the whipped sweet cream with Nutella/Nutella and add the mascarpone.
	Soak the first sponge with cocoa, spread with cream and spread thinly with melted chocolate, sprinkle with ground hazelnuts and napolitans. Repeat the same with the second and third biscuit.
	I drizzled black, milk and white chocolate over the top and decorated the cake with Ferrero balls (bought).

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