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Sift the flour and mix it with the cocoa, baking soda and baking powder.
Beat the egg whites, then slowly add the white, brown and vanilla sugar, stirring constantly. Reduce mixer speed to lowest setting and add yolks.
Ferrero Rocher Cake – Recipe – Sweet Side Then add the flour mixed with the cocoa, soda and baking powder in batches, alternating with the milk then the oil.
Pour the finished dough into a mold (approx. 20 x 28 cm) greased with fat and lined with parchment paper. Bake at a temperature of about 17-5 degrees for about 45 minutes (or more – until a dry stick).
A bulge will form on top of the cake, so to get rid of it, flip the cake right after baking. Cut the edges with a knife and remove from the mold. We study.
Mass:
Beat the cream until stiff, then add the fix.
Mix the Nutella for a few moments then mix delicately with the whipped cream. Gently mix until smooth, if the mass turns out to be too thin, add another solution (remember that the cream and the mass based on it cannot be whipped for too long, because the butter can precipitate).
Cut the cooled cake into 2 parts and place its bottom in the form in which we baked it. Spread the Nutella cream and cover with the top of the dough.
Icing:
Heat the cream (do not bring it to a boil) and add the broken chocolate and alcohol – mix until it melts and a smooth, shiny glaze forms. Pour the slightly cooled chocolate on top of the cake and immediately sprinkle with finely chopped hazelnuts. The cake can be additionally decorated with Ferrero Rocher pralines.
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