Ferrero Rocher Cake – The Real Wealth of Taste

I first made Ferrero Rocher Cake a few days ago, for my birthday. I had no intention of celebrating, but my son insisted we celebrate it and make a cake. We did, but since I had too little time, (which is my natural state) I went in search of quick and delicious cake recipes and found Ferrero Rocher. The cake won me over at first glance and we made a decision – we’ll make Ferrero. We both enjoyed making the cake, we ate it in the blink of an eye, and it was the right choice, for many reasons. One of them was that the cake was quickly done, not complicated, the taste is fantastic. And the cool part is that we could choose the look and shape it any way we wanted. Ferrero Rocher Cake – The Real Wealth of Taste

Who Loves Ferrero Rocher Will Enjoy in Ferrero Rocher Cake

If you love Ferrero (who doesn’t?), you’ll enjoy in Ferrero Rocher cake. It’s ideal for any occasion, and here’s why. Because it’s crust is not really crust but combination of biscuits, hazelnuts, butter, milk. A combination of two different sour creams, sweet and sour on the one hand, which gives one special note, and on the other hand, hazelnuts, chocolate, and waffles, I was delighted! Hopefully you’ll be too.

Who doesn’t like hazelnuts or may be allergic to them, might try adding some other kernels. But the hazelnuts in this cake are in some ways its essence. I roasted the hazelnuts enough not to darken much, but enough to release their strongest taste.

An Hour Of Your Time And Supreme Delicacy Is Over

What’s great about this cake is the time and method of preparation, because it doesn’t take more than an hour for the whole process. By this, I mean the preparation, the process of making and the mess after the cake is over. There is no baking of the crust, no chance of failing, and no chance of anyone disliking it. The biggest job is mixing ingredients, and mixing ingredients is the essence of making Ferrero cake.

It’s soft, plentiful, full of flavor, and again not too sweet and overcooked since it contains only 100 grams of sugar. I know there is sugar in other ingredients, in biscuits or chocolate, but it’s good that there’s not much pure sugar and the cake is sweet enough again.

The Ferrero Rocher Cake is easy to prepare, the ingredients are of good quality, it looks great and most importantly, the taste is top-notch!

In the end, you have to cool your Ferrero Rocher and enjoy it. Share it with your beloved ones.

Enjoy the cake!

If you like this recipe, share it with your friends and (..of course..) pin it for later. ?

Ferrero Rocher Cake - The Real Wealth of Taste

Print

What's great about this cake is the time and method of preparation, because it doesn't take more than an hour for the whole process. By this, I mean the preparation, the process of making and the mess after the cake is over. There is no baking of the crust, no chance of failing, and no chance of disliking anyone. The biggest job is mixing ingredients, and mixing ingredients is the essence of making Ferrero cake.

Prep Time 1 hour

Total Time 1 hour

Ingredients

• 300 gr. ground biscuits (50 gr. can be left for sprinkling)
• 400 gr. roasted hazelnuts (blended)
• 100 gr. butter
• 150 ml. milk
• 600 ml. sweet-sour cream
• 700 ml. sour cream
• 100 gr. powdered sugar
• 200 gr. milk chocolate
• 300 gr. black chocolate
• 300 gr. hazelnuts

Instructions

Preparing Cakes

Crust:

The crust is made by mixing minced biscuits, half of the blended hazelnuts (200 gr.) And melted butter. After that, milk is added. Everything comes together and the crust of the desired shape is made. I made a round cake, as you can see in the picture.

Filling:

For the filling, the sweet cream is first well mixed. 100 ml can be separated immediately. Sweet-sour cream for glaze and set aside.

Then the sour cream and powdered sugar are mixed separately. Both sour creams come together and blend for a while.

Meanwhile, both milk and black chocolate are melted. With 100 gr. (If you want the glaze to be more plentiful, you can increase the amount of sweet-sour cream and black chocolate).

Add the slightly cooled chocolate to the sour cream and continue mixing. Then add the remaining blended hazelnuts (200 gr.).

Finally, add the blended wafer and mix until all ingredients are combined. After that, put the resulting mass on the crust and shape the cake.

Glaze:

Heat 100ml. sweet sour cream and break 100gr. black chocolate into that and mix the glaze until combined. Carefully icing the cake to avoid making a hot hole in the cake. It's best to do this over a glaze lubrication paddle. For decoration, you can choose what you want, which can be little ground biscuits, hazelnuts or powdered sugar, but the sugar will melt after a while.

Enjoy your cake!

Notes

Be careful not to spoil the cake with hot glaze.
If you want more frosting, increase the amount of black chocolate.

Share this…