Rocher – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter, soft
- 200 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 4 egg (s)
- 250 g flour
- 50 g cornstarch
- 3 teaspoons baking powder
- 4 tablespoon whipped cream
- 150 g confectionery (Ferrero Rocher)
- 100 g cake icin, dark
- 2 tablespoon hazelnuts, chopped
- Fat and breadcrumbs for the pan
Print Recipe
Pin Recipe Instructions
- Beat the fat, sugar, vanilla sugar and salt until creamy. Gradually stir in the eggs. Mix flour with starch and baking powder, fold in alternately with cream.
- Halve the pralines and fold in. Grease a bundt pan and sprinkle with breadcrumbs. Pour in the dough and smooth it out. Bake in a preheated oven at 175 degrees for about 45 minutes. Let cool down.
- Melt the cake icing in a water bath. Fold in the nuts. Pour the topping over the cake and allow to dry.
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