Ferrero Rocher Cake

[Chocolate biscuitT:]

Ferrero Rocher Cake

Category: Confectionery

Ingredients
Chocolate biscuitT:
Egg melange	135 g
Sugar	200 g
Sour cream	200 g
Condensed milk	190 g
Cocoa powder	40 g
Flour (sift)	280 g
Baking soda	1 tsp (no top)
Citric acid (powder)	1/2 tsp
------------
Crispy walnut-waffle layer:
Wafer sheets or flakes	80 g
Whole hazelnuts	200 g
White chocolate	400 g
------------
Ganache:
Cream 10-15%	320 ml
Black bitter chocolate	400 g
------------
Chocolate cream:
Cream 33%	300 ml
Ganache mass 1/3
Brandy	100 ml
------------
Impregnation:
Strong sweet coffee	150 ml
Brandy	50 ml
------------

Cooking method

• The cake is important and solid, so it can be made for celebrations ... Has a rich velvety chocolate taste, closer to the classic. The praline-nut layer makes it original. I would recommend for a men's solemn occasion ...
• Made this cake according to the recipe Asseni Inna (At the Samovar), I liked it very much !!! In my own way, not globally, I changed some of the proportions and technology of biscuits. I tried to tell everything in an accessible form.
• Chocolate biscuit:
• Turn on the oven 200 * С. Prepare a split form (if available, then 2 of the same shape) 25 cm in diameter, line the bottom with baking paper, anoint the bottom and walls with oil and dust with flour.
• You need to bake 2 biscuit cakes. Which, after cooling, divide horizontally into 4 identical cakes.
• 
• Measure out flour and add cocoa, soda, citric acid (if grains - grind into powder). Sift everything.
• Combine eggs with sugar and beat until thick whitish fluffy foam (10-15 minutes).
• Here's the start of the whipping process:
• 
• Now the process ends. The eggs are almost beaten:
• 
• Once the eggs are beaten, add the condensed milk and sour cream, gradually and gently stir in the flour mixture with a spoon until smooth.
• 
• 
• Once a homogeneous fluffy mass is formed, pour it into the mold (s). Level the surface.
• 
• Reduce the temperature in the oven to 180 * C. Bake for 25-30 minutes (+ -… take into account the characteristics of your oven). Willingness to check with a torch or tactile (the surface is springy and not sticky). Take the finished cakes out of the molds immediately (first walk with a knife along the inner walls of the mold) and cool on a wire rack. The height of each biscuit is 2.5-3 cm. After cooling, divide into 2 cakes.
• You should get 4 cakes:
• 
• How to cut the cakes exactly? If you don't have a long serrated cake knife or carved fishing line, you can cut with thick, strong thread.
• This is a very good way to cut the pieces straight. To do this, place the cake on a non-slip surface. Determine the middle height of the cake. Holding the knife horizontally, cut through the middle edge by 1-2 cm, so along the entire circumference. Next, put the thread in a loop into the slot ... so that the two ends are in your hand ..... hold and press the top cake with one hand and pull the threads with the other hand, pull with sawtooth movements. Try this way. Very comfortably.
• Crispy nut waffle layer:
• 
• Glaze waffles.
• You must first dry the waffle flakes and nuts well. Melt 300 g of white chocolate in a water bath over low heat. Combine with flaked waffle, stir. Place on parchment paper in an even layer and send to the refrigerator to set.
• Glaze nuts. Remove the husk from the walnut and divide into halves. Melt 100 g of white chocolate in a water bath over low heat. Combine with nuts, roll in chocolate and stir. Place on parchment paper in an even layer and send to the refrigerator to set.
• This is how wafer flakes and halves of nuts look in the glaze:
• 
• Ganache:
• Melt the chocolate in a water bath. Bring the cream to a boil separately in a mug.
• Pour the boiled cream over the chocolate and stir vigorously.
• 
• At first, the mass is like this, not very beautiful ...
• 
• But gradually the mass becomes beautiful, smooth, glossy.
• 
• As soon as the ganache is ready, put it in the refrigerator.
• Chocolate cream:
• Whisk the cold cream into a stable cream.
• Get the ganache out of the refrigerator. Beat. Separate 1/3 part from the total mass.
• Combine with cream and beat.
• Finally add brandy in small portions.
• Assembly:
• Prepare a split form 24 cm. Line the bottom with baking paper and prepare transparent strips of ordinary files to raise the sides. Put the bumpers. The cake will be about 8 cm high.
• 1st sponge cake soak coffee with brandy:
• 
• Divide the ganache into 2 equal parts. Smear the cake with one part of the ganache.
• 
• Put the nuts in white glaze, tightly together and lightly pressing into the ganache.
• 
• The next layer is glazed wafer flakes. Lay in an even layer, lightly tamping with spatula.
• 
• Soak the 2nd biscuit cake with the coffee and brandy.
• Divide the chocolate cream into 2 equal parts. Coat with one part of the cream.
• 
• 
• Soak the third biscuit cake with the brandy and coffee.
• 
• Coat the chocolate with the remaining cream.
• 4th biscuit cake soak coffee with brandy.
• Heat the ganage in a water bath. It will softly lay down on the surface of the cake. Smooth over the surface.
• 
• 
• In the refrigerator everything will solidify with a beautiful even chocolate layer.
• Here is a photo of a homemade version of the cake. The sides, the structure of the cake and the top layer of the ganache are clearly visible here.
• 
• Assembly in schematic form:
• 1st biscuit - impregnation - 1/2 part of ganache - nuts - waffle (press down) - 2nd biscuit - impregnation - 1/2 part of chocolate cream - 3rd biscuit - impregnation - chocolate cream - 4th biscuit - impregnation - ganache.
• Decorate the cake with chocolate or mastic ....
• Serve after 4-5 hours. It is cut into portions well. I advise you to cut into small portions, because it is very high in calories. It is much more enjoyable to enjoy small pieces of cake. : 0)
• Enjoy your chocolate time.
• Next, you can chill the cake. Decorate
• Serve after 5 hours.
• It is cut into portions well. I advise you to cut into small portions, because it is very high in calories. It is much more enjoyable to enjoy small pieces of cake.
• Enjoy!

The dish is designed for

Sponge cake ↑ - 4 cm, Ø 25 cm, Cake ↑ - 8 cm

Note

Simply gorgeous. Full delight.

I already got sick ......... (y) everything is so beautiful and confident, awesome delicious !!!!!!! I can’t wipe my saliva, the little one is sleeping on my hands.

Much hassle, but the cake is very, very good !!!!

As always - perfect !!!

: nea: I'm lost! Goodbye waist! I adore Ferrero, I specially bought a package with a minimum amount of canfet, but here until I eat I will not rest!
thank you very much,
PS I beg your pardon, and what is waffle flakes? I have not all the pictures opened, I can not see

I'm taking it to bookmarks !!! Eeeeh, sorry DR passed, so I would pamper myself
We'll have to wait for the next holiday!

PS I beg your pardon, and what is waffle flakes? I have not all the pictures opened, I can not see

Alain, these are rolls and waffle cones, crushed. Can you see it?

Hello Natasha, I haven't seen it for a long time. And right away with such a delicious cake I have a question, due to what the nuts and waffle crumbs are kept together, they are cooled ... Under the ganache nuts, on the nuts crumbs on top of the crumbs only the soaked cake? only from the fact that I pressed down with a spatula, the cut of excellent nuts did not stretch. Or grease the second cake with ganache and cover the wafer flakes with it. Then everything is clear

Wonderful cake! I take it to the bookmarks. Thanks for MK!

.......... only obscene expressions remain !!!!!!!!!!!!!! Just awful cake !!!

As always - perfect !!!

I trained on this cake for 6 months. Together with the samovar site, we worked out a tactic for the crunchiness of the nut layer.
So after making a lot of mistakes and working on them, I wanted to tell in more detail, to share my experience.
If everything is done correctly, then it is perfect !!!

[Vitalinka, Svetta!]

...... PS I beg your pardon, what is waffle flakes? I have not all the pictures opened, I can not see

Crushed waffles into large crumb-flakes are unsweetened, can be replaced with something like that ... It is important that they are very dry and crispy

Can you see it?

I'm taking it to bookmarks !!! Eeeeh, sorry DR passed, so I would pamper myself
We'll have to wait for the next holiday!

Here, if you wish, you can record every day on holidays.

Alain, these are rolls and waffle cones, crushed. Can you see it?
🔗

Oh, but I can't see something either!

Hello Natasha, I haven't seen it for a long time. And right away with such a delicious cake I have a question, due to what the nuts and waffle crumbs are kept together, they are cooled ... Under the ganache nuts, on the nuts crumbs on top of the crumbs only the soaked cake? only from the fact that I pressed down with a spatula, the cut of excellent nuts did not stretch. Or grease the second cake with ganache and cover the wafer flakes with it. Then everything is clear

No, there is no point in smearing the second cake with ganache - there will be a bust with dark chocolate. I have already tried this, though the goal was different ... It prevented the nuts from damping. There was such a drawback.
This crunchy layer keeps its shape perfectly due to the press and the white chocolate between each other .... When the cake stands up - cutting into pieces is a pleasure. Although ... if you start to take apart a piece with a spoon, then this very layer begins to crumble ... But this is not bad. This is the beauty.
For me, the main task was to achieve a pleasant nutty crunch.
Vitalinka, Svetta!
I tried, so bake !!!

🔗

In September at my son DR, I will bake your cake for sure !!!
Thank you!!!

No, there is no point in smearing the second cake with ganache - there will be a bust with dark chocolate. I have already tried this, though the goal was different ... It prevented the nuts from damping. There was such a drawback.
This crunchy layer keeps its shape perfectly due to the press and white chocolate among themselves .... When the cake stands up - cutting into pieces is a pleasure. Although ... if you start to take apart a piece with a spoon, then this very layer begins to crumble ... But this is not bad. This is the beauty.
For me, the main task was to achieve a pleasant nutty crunch.

Thank you for the explanation, I have already managed to go to the missing products to buy ... it remains a little business, to cook

: wow: You can be stunned! What a cake! Thanks for the wonderful MK! Only I have such a question: can this cake be covered with mastic? And, if possible, which one is better? Thanks in advance for your reply!)

[Vilapo]

🔗

In September at my son DR, I will bake your cake for sure !!!
Thank you!!!

My son will like it !!!

Vilapo very prompt speed. Write your impressions. Very interesting opinion ...
I tried making more nuts and fewer waffle crumbs - even better. Nuts keep crunchiness longer, and the waffle begins to soften on the third day.
To prevent the praline layer from crumbling too much, you need more white chocolate ... When you add more layer, the whole layer sticks together better ... it turns out better.
But I have everything normal ... I'm happy and 400g of white chocolate is enough for grip.

....... Only I have such a question: can this cake be covered with mastic? And, if possible, which one is better? Thanks in advance for your reply!)

I don’t work with mastic ... but I think it can be coated on a preliminary primer layer (thickened + butter + biscuit crumbs + cocoa). Which one is better? It is necessary to clarify with the experts-craftswomen on the forum: they know everything.

Super! There are even no words from such beauty and more than confident, yummy! Thanks for MK!

The cake is phased, but not complicated. So I'll be glad if my MK comes in handy! I'm already happy for the confession

Yes!! Super!! unambiguously, bookmark !!! and come up with a reason to cook!

How do you separate the two biscuits equally? In the photo you have even ...

If you don't have a long serrated cake knife or carved fishing line, you can cut with thick, strong thread.
This is a very good way to cut the pieces straight. To do this, place the cake on a non-slip surface. Determine the middle height of the cake. Holding the knife horizontally, cut through the edge middle by 1-2 cm, so along the entire circumference. Next, loop the thread into the slot ...so that the two ends are in the hand ..... hold and press the upper cake with one hand and pull the threads with the other hand, pull with sawtooth movements. Try this way. Very comfortably.

Thank you! Intelligibly

[tasha74]

tasha74 In the absence of egg melange (we don't have this), can you make a replacement with whole eggs? And how much? Or is melange a must?

[tasha74]

tasha74 In the absence of egg melange (we don't have this), can you make a replacement with whole eggs? And how much? Or is melange a must?

While Natasha is not there, I will answer Melange - this is eggs without shells.

[Vilapo]

Vilapo Thank you. For some reason, I always believed, based on the literature, that melange is a dry egg powder.

Dear and loved ones! I slightly changed (added) the content .... So look, if that !!!

I went to the market and ordered homemade cream. On Friday they will bring, and on Saturday we will try the cake.
But I just think, maybe you need less homemade cream or dilute with milk, after all, they are probably 40% fat or even more ??? Can someone tell me.

[Dutya,]

I live now in the forest, we take dairy products from the villagers. I am doing a whole report on real dairy products. Because in the city they sell something like homemade ... but this is not so ... I learned all the secrets only from ordinary villagers who do not trade and who give me real food.
Homemade cream is different in structure: it depends on whether it is separator or simply skimmed from milk (sour cream). All fresh separator liquids ... they pour like this. I like them the most in my work.

If they stand in the cold, they begin to thicken. But not to hard butter. They are still soft and can be whipped.
I noticed that the standing ones whipped faster. And in 30 seconds, they beat me up.

Dutya, look at the brought product. From his visual state and do an analysis of what to do. I do not advise you to dilute. The result may be unexpected. It’s summer now !!!
Let 50% be - nothing! If only they turned into a stable and lush cream.

I don't use separator cream in summer. But removed from milk - yes! I take milk. I pasteurize. Then I remove the cream (sour cream), make cottage cheese, cheese if desired. And if I need a lot, I trust the owners of the cow, and they are not random people. So I know the SUMMER RULES OF FOOD HANDLING. By the way, I am also a doctor, except for the "villager".
Photos from the winter, because I watch the milk.

Natasha, I made a cake. Cake, delicious, not troublesome if you do everything in stages. The only thing I replaced brandy with baileys (this is what was in the house). It was not without adventures, at night the lights on our street were turned off, and they turned on only at 12 noon, the temperature in the refrigerator quickly rose in such a heat, we had to hide the cake in the freezer, where it still kept. Here is a cutaway cake- and a piece-.
Thank you for the recipe

[Lena]

Seriously though, the owners never had a single case with milk, meat, or eggs ... I trust their cleanliness.
Isn't the water scary, simple water, for example, accidentally caught in your mouth, while swimming in a river or pool? And without a cow, a quiche can come ...
In the summer and in the city, it is very risky to buy risk products. Poisoning after poisoning: both bacterial and chemical plus.

Lena, here's a piece for me? Light chocolate cream turned out. I'm glad I liked it.
With light, our brother loves to joke. There are still responsible comrades in the city, but in the village ... eh ... I'd better say nothing ...

Our town is small and there are villages all around, so everything is fresh. And the cream will be separator. That is, keep the proportions as in the recipe?

And in the case of making ganage, there is generally 10-15% cream, whatever. Will it be too thick?

[Lena, here's a piece for me? Light chocolate cream turned out. I'm glad I liked it.With light, our brother loves to joke. There are still responsible comrades in the city, but in the village ... eh ... I'd better say nothing ...]

Lena, here's a piece for me? Light chocolate cream turned out. I'm glad I liked it.
With light, our brother loves to joke. There are still responsible comrades in the city, but in the village ... eh ... I'd better say nothing ...

I make a third attempt to answer, after turning on the light, the Internet whispers. A piece of course for you, help yourself. The cream is lighter than yours, I did not use all the dark chocolate, but 50:50 (extra black with extra milk) so it is softer

[Dutya,]

Dutya, leave the same proportions in separator cream, and even milk can be used for ganage, but with a fat content of 3.5%. By the way, I like it with milk!

Vilapo Lena, in such cases, you might think ... about the end of the world ... for example. And immediately feel better. Just think, they cut out the light ... the main thing is not to sink and burn ...

You did not read carefully about the fact that you can drink and eat pasteurized milk, sour cream, cottage cheese, cheese. I first pasteurize the milk and then skim the cream and make the curd.

They make and sell all sorts of different things, so this is a question and a choice for each of us ...

This is a very correct way when parents think about what you ate or what you fed the child. If fear has crept into your brain about the above reason, then all rural products or those products that you are afraid of are contraindicated for you. Buy what you trust. Or do it yourself. It is very easy to make cottage cheese or cheese, and removing the cream-sour cream is even easier.

And why do you think that salmonellosis is the worst and most common? More than 30 such diseases are known, the most harmless of them is food poisoning, but cholera, typhoid fever and botulism are the most terrible and dangerous. And imagine, all these microscopic reptiles are everywhere - air, water, grass, hands, flies, etc.…. and even a person, anyone, for example, a seller of cream and milk, she can also be a healthy carrier of a certain bacteria. That is, it has immunity to this pathogen; in other words, it cannot get sick, but nevertheless it poses a threat to society, since it spreads the infection. We would all be extinct if it weren't for our own immunity. That's where the protector is! We have hereditary immunity, in the course of life we ​​also acquire natural, acquired and passive. But God takes care of him too. Therefore, the second condition for health is cleanliness and hygiene. And I would not be so afraid ... There is such an interesting fact - fear of an illness can lead to the manifestation of its physical symptoms. You call her to you, this stick! Don't give in!

The infection can come from anywhere .... I wrote. ; -D In unpasteurized cream can also be.

The cake is on the table - soaked. In an hour I'll put it in the refrigerator. At night I will level under the mastic with ganache and crumb. And tomorrow, while my husband is at work, I will decorate for our anniversary. Separately, everything is so tasty, tomorrow we will try everything together. Did half a serving (small cake). It seems to me too much flour. The dough turned out to be tight. I think it should be a little fluid. Then I will unsubscribe and a photo from me))))

If there was more flour than needed, then it's okay. The cakes will be soaked anyway. So they will become soft.
Good luck to you!

You did not read carefully about the fact that you can drink and eat pasteurized milk, sour cream, cottage cheese, cheese. I pasteurize milk first, and then skim the cream and make cottage cheese.

How do you pasteurize milk at home? !!!
I also want to learn so much !!!!

I heat the milk to a temperature of 85-90 ° C without aging. Then you can put it in cold water. With pasteurization, everything is simple.

Thank you
How do you guess the temperature - with a thermometer? But I don’t have that, maybe you can guess in a different way?
And what is "without holding" - that is, heating for a short time? How many minutes approximately?

We ate a cake. We decided that the fourth cake was superfluous. Since I am a lover of dark chocolate, the cake is delicious for me. Here is a nutritious cake - it's a fact. It remains in the bookmarks, I will bake more. And the promised photos.

[Dutya]

Thank you
How do you guess the temperature - with a thermometer? But I don’t have that, maybe you can guess in a different way?
And what is "without holding" - that is, heating for a short time? How many minutes approximately?

In production, I process milk differently .... with exposure 65 * C for about 30 minutes (somewhere like that) ..... for the house it is troublesome.But who wants to do the following long-term pasteurization of milk according to the rules and without losing the quality of milk. It is produced through heated water. Milk poured into a saucepan is stirred with a clean spoon while heating. As soon as the temperature rises to 63-65 ° C, the heating should be stopped and held for 20-30 minutes. After that, put the saucepan with milk in cold water.
I use a thermometer. But you can determine by eye, without bothering. As soon as it starts to boil, it's done, but don't bring it to a boil.

Yeah got it. That is, competently pasteurize fresh milk and skim the cream from it.
Clear.
We all argued, cream is safe or not? if without tests (we are a charitable foundation and we take for an orphanage, this is important for us)
...........

Maybe this is interesting for you .... I conducted experiments with cream, or rather, with pasteurized and separated cream .... Hurray! Hurrah! Hurrah! Everything worked out! Now, if you wish, you can get skimmed and pasteurized cream. True, pasteurized (or boiled milk) is processed much worse, there are large fat losses. But I ended up with a great cream that whipped well.

I went on a tour of the entire separator process. It turns out the fat content of the cream is regulated by turning the cream screw. When turned to the right, it is screwed in and the fat content of the cream increases, and vice versa. Interesting, really!
Dutya, class! A beautiful cake, they cut the lovers mercilessly ... But it's still very beautiful, so much work and effort!
I'm glad I liked it ...

By the way, I am still a doctor.

I was sure that you are a professional cook!

Do you need to boil the cream?

Think right! In some regions, only boiled cream is consumed (for example, the West Kazakhstan region, the former Ural region). You can only boil fresh cream, from under the separator, so as not to curdle. By the way, they are stored better, tasty and safe in terms of infectious diseases (if, of course, in the future this product will be stored correctly).

CAN I? To get salmonella from country cottage cheese?

Theoretically - yes, in practice - it is unlikely, because during the production of curd, the product is heated to a critical temperature for Salmonella. And, here, to cantaminate (add any harmful microorganisms into it) cottage cheese is elementary if the rules of hygiene are violated during its preparation. But there will most likely not be Salmonella, but, say, Staphylococcus aureus.

Natasha, I’m sorry, it’s off topic!

.............. Only fresh cream can be boiled, from under the separator, so as not to curdle. By the way, they are stored better, tasty and safe in terms of infectious diseases (if, of course, in the future this product will be stored correctly).

And is this cream also good for whipping? Another detail came up, very useful. I have not tried it yet - I was afraid .... but it is possible that this option of pasteurization is more convenient than pasteurization before the separator.
..... Just probably not to boil, but to bring to a boil.

[tasha74]

tasha74, thanks for the enlightenment And it seemed to me that at home pasteurization of milk is a very complicated and nasty procedure !!! But, it turns out, everything is simple !!!