Fashion
Our sweet expectation in 2018 started with the Ferrero Rocher Cake.
For years I thought it was hard to do it and it required too much patience and time,
but with this recipe I realized that easily and quickly every moment can become golden and sweet,
just like Ferrero Rocher balls.
That's what I want for you too for your 2018, a new year that is gold and sweet.
For the Ferrero Rocher cake I used a 26 cm mold.
To prepare cake I used the measure of a plastic cup of 2 dcl:
2 glasses of brown sugar
1 cup of sharp flour
1 glass of smooth flour
½ baking powder
1.5 teaspoons of baking soda
¾ cup of cocoa
1 vanilla sugar
2 eggs
1 cup of milk
½ cups of oil
½ cups of boiling water
Prepare two large vessels.
In one bowl we mix the dry ingredients
1 cup of sharp flour,
1 cup of smooth flour,
½ Baking Powder,
1.5 teaspoons of baking soda
and ¾ cup of cocoa
In the second dish we mix 2 eggs and add the gradually wet ingredients
1 glass of milk and a glass of oil mixed together.
Then we add 2 glasses of brown sugar and 1 vanilla sugar and mix all the ingredients for another 5 minutes.
The next step is mixing dry and wet ingredients.
Slightly pour the wet ingredients dry by mixing constantly until we come down and add ½ cups of boiling water little by little.
After we get the final mixture, we heat the oven i to 175 degrees and we prepare a mold in which we will pour it out.
On the bottom of the 26 cm mold we put some oil and pour the mold onto a baking paper that will be better prepared with oil.
The mixture is poured into the mold and when the oven is sufficiently warm we
put it to oven to 175 degrees for 50 minutes (depending on the oven).
At the end of the baking, we make sure the biscuit is baked by baking the biscuit with the toothpick
- If nothing is left on the toad, the biscuit is baked and we can say Bravo!
Leave the biscuit on the cooler and start preparing the cream.
For cream:
40 dag nutella,
50 dags of mascarpone
25 dags of roasted hazelnuts that we cut, but we can half cut and half chop fine and leave in a separate paddle if we want to decorate the cake on the outside.
-6 pies of Hazelnut Wafers finely chopped and you can always leave the rest of the box in front of you to make you a sweet company.
Prepare a larger bowl in which we mix 40 dag nutelle and 50 dag mascarpone
and at the end we add hazelnuts and Hazelnut Wafers and we all mix well together.
.
The chilled biscuit we cut in half (or if we want it we can also cut it n three parts)
and we put the cream between the biscuit.
When we put the upper part of the biscuit, we put cream on the entire cake and, if we want,
decorate it with the rest of the hazelnuts and / or the Ferrero Rocher balls.
If we can wait, it would be the best to leave the cake in the fridge at night,
and before serving, leave it for about 30 minutes at room temperature.
Bon appetite from us and our little, gold Ferrero Rocher ball.
