Ferrero Rocher cake at home

Step-by-step cooking

1. Step 1:

   

   How to make a Ferrero Rocher cake? Let's start with making a biscuit. Divide the yolks and whites into different bowls. Make sure that the yolk does not get into the protein mass, otherwise the protein will not climb. The dishes and beaters of the mixer should be non-greasy and perfectly clean. For better whipping, the proteins should be at room temperature. Beat until a fluffy protein foam is obtained. Gradually add half the norm of sugar, continuing to beat the proteins. It is necessary to achieve stable peaks.

2. Step 2:

   

   Combine the yolks with the remaining sugar, add vanilla sugar. Work with a mixer — you need to rub the mixture until it turns white and thickens.

3. Step 3:

   

   Add the beaten yolks to the whites in small portions (in 2-3 passes). Stir very gently from the bottom up, preserving a delicate and lush texture. Through a fine sieve, pass flour, starch, baking powder and cocoa powder. In parts (in 3-4 passes), pour the dry ingredients into a container with egg mass. Mix strictly from the bottom up. It is necessary to achieve uniformity, but at the same time work carefully — do not allow the fluffy dough to settle.

4. Step 4:

   

   Fill the mold (I have a diameter of 21 cm) with dough. For convenience, cover the bottom with parchment. Place the mold in a preheated 180 degree oven. Bake the chocolate sponge cake for 30 minutes. Try not to look into the oven at this time, so that the biscuit dough does not fall off from the temperature drop.

5. Step 5:

   

   Use a wooden skewer or toothpick to check the readiness of baking — there should be no wet dough on the stick. Cool the biscuit completely in the oven with the door slightly open. Then extract from the form.

6. Step 6:

   

   Wrap in plastic wrap or a bag and send it to the refrigerator. I sent it for the night, as I was preparing a biscuit the day before. When the sponge cake has lain well in the refrigerator, it is easier to work with it - divide it into cakes and it is better soaked.

7. Step 7:

   

   Spread the hazelnuts on a baking sheet lined with parchment paper. Place in a preheated 200 degree oven for about 5-10 minutes. Make sure that the nuts are not burnt! As soon as the peel cracks and darkens, remove the baking sheet. Cool it down.

8. Step 8:

   

   Divide the white chocolate into slices, mix with cream and warm it in a "water bath". Constantly stirring the mass, wait for the chocolate fragments to completely melt. Cook over low heat so that the chocolate does not overheat.

9. Step 9:

   

   Break the waffles into small pieces, add to the melted white chocolate. Remove the husk from the cooled hazelnuts. Chop the nuts with a blender, but not to crumbs. Leave the pieces large enough. Add the hazelnuts to the waffles and white chocolate.

10. Step 10:

    

    Stir, the filling is ready.

11. Step 11:

    

    To impregnate the cakes, prepare coffee. Boil the drink in a turk or pour boiling water over a soluble powder. Add coffee liqueur and sugar, stir and cool.

13. Step 12:

    

    Whisk the cooled cream with powdered sugar (for better whipping, I put the cream, whisk from the mixer and bowl in the freezer for 20 minutes). Choose a deep whipping bowl so as not to create splashes in the process. Work with the mixer until the mass thickens. As soon as there are traces of corollas on the surface of the cream, stay. Add the Nutella chocolate paste.

14. Step 13:

    

    Mix at low speed until smooth.

15. Step 14:

    

    Take out the sponge cake and divide it into three cakes. I got a biscuit with a height of 6 cm and from it, respectively, three cakes with a height of 2 cm each. To divide into cakes, I made incisions on the sides of the biscuit and separated it with a thread.

16. Step 15:

    

    Now let's start assembling the cake. I collected it in a detachable form with an acetate film, personally it is more convenient for me, it is not necessary to do so, you can collect it on a large platter or plate. Lay the cake in the first layer, then spread 50 ml of impregnation over it.

17. Step 16:

    

    Then smear with the third part of the cream.

18. Step 17:

    

    Put half of the filling on top of the cream, cover with a cake, distribute 50 ml of impregnation on it, half of the remaining cream, the remaining filling, cover with a third cake, distribute the remaining impregnation. In this form, send the cake to the refrigerator for two to three hours.

19. Step 18:

    

    Take the cake out of the refrigerator and smear it with the remaining cream. Put it in the refrigerator for another hour.

20. Step 19:

    

    Prepare the glaze. Break the dark chocolate into slices. Heat the cream to a hot state, but do not boil. Pour the creamy mass into the chocolate. Start mixing the mass to melt the chocolate. If the cream has already cooled down, and the chocolate has not had time to melt, place the glaze on a "water bath" and, stirring, bring the mixture to uniformity. If the glaze is too thick, add more cream. Let cool to room temperature.

21. Step 20:

    

    Take the cake out of the refrigerator, apply a thin layer with a knife or a spatula on it with part of the glaze. Chop the hazelnuts and waffles and mix, cover the cake with this mixture around the perimeter.

22. Step 21:

    

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

23. Step 22:

    

    Send the cake to the refrigerator to freeze the glaze. That's it, Ferrero Rocher cake is ready, bon appetit!