Rocher Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 150 g mararine
- 150 grams sugar
- 4 egg (s)
- 200 g hazelnuts, round
- 1 teaspoon Baking powder
- Fat, for the shape
- 2 packs confectionery (Ferrero Rocher balls)
- 600 g cream
- 2 packs cream stabilizer
- 2 packs vanilla sugar
Print Recipe
Pin Recipe Instructions
- Beat the fat and sugar until frothy, stir in the eggs one by one. Mix and fold in baking powder and nuts. Pour the batter into a greased springform pan. Bake the 175 ° C electric stove for approx. 25-30 minutes. Let the soil cool down (you can also prepare it the day before).
- Place the cake ring or springform pan around the base. Mash up to 8 Rocher balls in a bowl with a fork. Beat 400 g of cream until stiff, add the cream setting and then pour into the Rocher crumbs. Spread on the floor and refrigerate for about 30 minutes. Whip 200 g cream until stiff, sprinkle with vanilla sugar, sprinkle 16 cream tuffs onto the cake. Halve the remaining Rocher balls with a sharp knife and place on the cream tuffs.
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