Ferrero Rocher Cake

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make Ferrero Rocher cake? Let's start by preparing the biscuit. Separate the yolks and whites into separate bowls. Make sure that no yolk gets into the protein mixture, otherwise the white will not whip. Mixer dishes and whisks should be non-greasy and perfectly clean. For better whipping, the whites should be at room temperature. Beat until you get a fluffy protein foam. Gradually add half the amount of sugar while continuing to beat the whites. You need to achieve stable peaks.

2. STEP 2

   

   Combine the yolks with the remaining sugar, add vanilla sugar. Use a mixer to grind the mixture until it turns white and thickens.

3. STEP 3

   

   Add the beaten yolks to the whites in small portions (in 2-3 additions). Stir very gently from bottom to top, maintaining a soft and fluffy texture. Pass flour, starch, baking powder and cocoa powder through a fine sieve. Add the dry ingredients in parts (in 3-4 batches) into the container with the egg mixture. Mix strictly from bottom to top. You need to achieve uniformity, but work carefully - do not allow the fluffy dough to settle.

4. STEP 4

   

   Fill the mold (mine is 21 cm in diameter) with dough. For convenience, cover the bottom with parchment. Place the mold in an oven preheated to 180 degrees. Bake the chocolate cake for 30 minutes. Try not to look into the oven at this time so that the biscuit dough does not fall off due to temperature changes.

5. STEP 5

   

   Use a wooden skewer or toothpick to check the doneness of the baked goods - there should be no wet dough left on the stick. Cool the cake completely in the oven turned off with the door ajar. Then remove from the mold.

6. STEP 6

   

   Wrap in cling film or bag and place in the refrigerator. I sent it overnight because I had prepared the sponge cake the day before. When the sponge cake has been thoroughly rested in the refrigerator, it is easier to work with it - divide it into cake layers and it is better soaked.

7. STEP 7

   

   Place the hazelnuts on a baking sheet lined with parchment paper. Place in an oven preheated to 200 degrees for about 5-10 minutes. Be careful not to burn the nuts! Once the peel cracks and darkens, remove the pan. Cool.

8. STEP 8

   

   Divide the white chocolate into slices, mix with cream and heat in a “water bath”. Constantly stirring the mixture until the chocolate fragments are completely melted. Cook over low heat to prevent the chocolate from overheating.

9. STEP 9

   

   Break the waffles into small pieces and add to the melted white chocolate. Remove the husks from the cooled hazelnuts. Grind the nuts with a blender, but not until crumbly. Leave the pieces fairly large. Add hazelnuts to waffles and white chocolate.

10. STEP 10

    

    Stir, the filling is ready.

11. STEP 11

    

    To soak the cakes, prepare coffee. Boil the drink in a Turkish pot or pour boiling water over instant powder. Add coffee liqueur and sugar, stir and cool.

12. STEP 12

    

    Whip the chilled cream with powdered sugar (for better whipping, I place the cream, mixer whisk and bowl in the freezer 20 minutes before). Choose a deep bowl for whipping so as not to create splashes during the process. Use the mixer until the mixture thickens. Stop as soon as whisk marks remain on the surface of the cream. Add Nutella chocolate spread.

13. STEP 13

    

    Mix on low speed until smooth.

14. STEP 14

    

    Take out the biscuit and divide into three layers. I got a sponge cake 6 cm high and from it, respectively, three cake layers 2 cm high each. To separate the cakes, I made cuts along the sides of the sponge cake and separated them using thread.

15. STEP 15

    

    Now let's start assembling the cake. I collected it in a springform pan with acetate film; personally, it’s more convenient for me; you don’t have to do it this way; you can collect it on a large dish or plate. Place the cake layer as the first layer, then spread 50 ml of impregnation over it.

16. STEP 16

    

    Then grease with a third part of the cream.

17. STEP 17

    

    Place half of the filling on top of the cream, cover with the cake layer, spread 50 ml of impregnation on it, half of the remaining cream, the remaining filling, cover with the third cake layer, distribute the remaining impregnation. In this form, place the cake in the refrigerator for two to three hours.

18. STEP 18

    

    Remove the cake from the refrigerator and brush it with the remaining cream. Place in the refrigerator for another hour.

19. STEP 19

    

    Prepare the glaze. Break the dark chocolate into pieces. Heat the cream until hot, but do not boil. Pour the cream mixture into the chocolate. Start stirring to melt the chocolate. If the cream has already cooled down and the chocolate has not yet melted, place the glaze in a “water bath” and stir until the mixture is smooth. If the glaze is too thick, add more cream. Let cool to room temperature.

20. STEP 20

    

    Remove the cake from the refrigerator and spread some of the glaze on it in a thin layer using a knife or spatula. Chop and mix the hazelnuts and wafers, cover the entire perimeter of the cake with this mixture.

21. STEP 21

    

    Next, for convenience, build a structure as in the photo - take a dish or large plate, place a cup on it, and place the cake on top. From above, start pouring the icing onto the cake in a thin stream, pour it into the center of the cake, it will begin to flow down the sides, use a knife or spatula to evenly distribute it over the surface of the cake. Now you can transfer the cake to a platter or large plate and decorate it to your liking. I decorated with candies and chopped hazelnuts.

22. STEP 22

    

    Place the cake in the refrigerator to let the glaze harden. That's all, the Ferrero Rocher cake is ready, bon appetit!