Ferrero Rocher Cake

Good afternoon, I really want such a cake, but I categorically do not use coffee, tell me how to replace the impregnation so that the taste does not deteriorate (I just came up with sugar syrup with Cointreau orange liqueur, but I doubt how the shade of citrus will play here?)

What if instant chicory?

I don’t know, thanks, I’ll try to cook and taste it, I drank it for a long time and I don’t remember the taste

It will be fine: orange Cointreau + boiled water at room temperature + sugar (to taste).

Thank you, boom to try.

Natalie, I keep walking in circles around this cake! I'd like to do it on NG, but the nut-waffle layer haunts. I want him not to get enough sleep when cutting. My thoughts - can I keep it in the refrigerator not until the chocolate has completely solidified? And then they are better compressed. While the cake is standing, the chocolate will thicken completely. Or the second option is to collect in two stages: cake, layer, and under the load. And then collect further. I think I made it clear. What do you say, guru? I really look forward to your opinion!

And I didn't get enough sleep, but should it?

[ilonnna]

And I didn't get enough sleep, but should it?

This is great! I can't say that these are my thoughts out loud, and some girls wrote about the tinyness of this layer .... I would be grateful for the opinion, experience of everyone! ilonnna , but can you see your cake in a cut?

Well, they never sent me a photo with a piece of cake, as always, damn it ... even my own daughter won't send it for some reason. There is only a general cut of the cake. The lower tier is just Natasha Ferrero Roche. But not good enough.

Tanya, the more white chocolate (glaze), there it is cooler she holds together all the crispy mass. So you can see the result immediately. This I have already worked out with chocolate and began to understand more what's what. In general, wafer-nut praline can become hard outside the refrigerator. It's just that everything is much faster with a refrigerator. So there is no need for the load.

Ilona, ​​I've already seen the photo! But I repeat - you are a hero !!!! Three-storey ..... all the floors are not simple in composition .... the shape itself is geometrically complex.

Yes Yes!!! Natasha is absolutely right !!! I, too, somehow figured out myself that if I put more chocolate, then the waffle will hold together better, and it will be safe from moisture so that it will remain crispy !!!
Natusik, thanks again for the praises.

Thank you girls !!! It was on this thought that I also stopped!

Hello everyone! Has anyone tried substituting peanuts for hazelnuts? Affects the taste?

I have not tried it, but 100% will not be right. It seems to me that peanuts will spoil the taste of the cake.

I join !!! It will be a completely different story ...

Girls, well, peanuts are At least in this cake for sure! And he will not give a crunch, like roasted hazelnuts, and the taste of hazelnuts is noble, which can not be said about Shirpotrebovsky peanuts.

Girls, well, peanuts are At least in this cake for sure! And he will not give a crunch, like roasted hazelnuts, and the taste of hazelnuts is noble, which can not be said about Shirpotrebovsky peanuts.

I have not tried it, but 100% will not be right. It seems to me that peanuts will spoil the taste of the cake.

I join in and completely agree - hazelnuts are more noble in taste, but peanuts are normal - just not in this cake. He will noticeably "reduce the price" to taste and "the combination of the layer will be lost ...

[tsvika]

tsvika
Kamusik
ilonnna
ninkThank you for responding! and thanks for stopping! And it’s good that I asked, otherwise the business would have done

We are waiting for a report and a photo! I also plan on NG.

Aha! NaNG is very suitable! You can eat at least a week - nothing will happen to him! But you can't overpower it right away, it is very high in calories with a rich taste! Delicious, but a lot not rushingdo not eat!

Girls need help !!! What do you think, if instead of waffles you take a protein cake (not a meringue!), But a very dense cake! Will it go or not? I want the layer to crunch well, but these waffles are so tender, they don't inspire me in any way. I bought straws, I go to them all the time, I look and try. Well, not impressive!

I took wafer sheets for cakes. Gentle and grumpy

I took wafer rolls (cookies with nuts in glaze). It worked well.

Vika, can you tell us in more detail what kind of tubes are?

These are wafers in the form of tubes in white glaze, sprinkled with nuts on top. And also creamy waffles with rolls - also delicious. They themselves are crispy and crunchy in the filling

I took wafer rolls (cookies with nuts in glaze). It worked well.

Something I have not seen such here ... Or maybe there is, I'll go super look!
Girls, thank you all !!! Holiday greetings!

Natasha !!! Came with a report (small)! Only today I was able to take a picture, after all.

Everything turned out great !!! The cake is divine. Very satisfying! If you are not offended, I will voice my thoughts. I think that it is necessary, nevertheless, to cut the nuts a little finer than into halves - it will be better to cut the cake, because anyway, you get on a nut, you start trying to cut it or go away and it doesn't always turn out beautifully .. . something like this. If the nuts are smaller, you can take less white chocolate - also difficulties in cutting. But all these are small details, not related to taste !!! Thanks again for sharing the recipe!
Thanks to the girls who responded to my questions!

Tanya, Happy New Year! 🔗

Thank you very much for the wonderful recipe, the crispy layer is always a win-win option for any chocolate cakes. Very tasty, I recommend it to everyone. I divide the hazelnuts in two and take the dry wafer triangles

Girls join thank you. If you say that it is delicious, you will not say anything. I advise everyone - try it.
Spent a lot of time, but the result is shine.
I made half a portion, left the cake with a wafer-hazelnut layer in full. For my son's birthday.
A friend came two more times to eat after.

Girls, dear ones help! How do you make sure that the bottom layer of nuts and waffles does not crumble when slicing? In some of the photos, the walnut-waffle layer crumbles, in others it keeps, I kind of rammed it well and anointed it with cream, and it crumbled. I made people to order so they praised the cake very much if not for one thing - it crumbled heavily

I think that it was probably necessary to press down while working and cut them carefully. I also crumbled
I will listen to the rest

Girls, dear ones help! How do you make sure that the bottom layer of nuts and waffles does not crumble when slicing? In some of the photos, the walnut-waffle layer crumbles, in others it keeps, I kind of rammed it well and anointed it with cream, and it crumbled. I made people to order so they praised the cake very much if not for one thing - it crumbled heavily

With the permission of the author, I haven't made the cake myself yet (not a fan of hazelnuts and crumbling), but I still plan to replace the nuts. And if it is in that part of the ganache (call me, I am writing through w) that goes into the layer, add soft butter, for example, half, when beating. It will become a little larger and when pressed down, it will capture more particles of nuts, waffles and hold them together. When cut, it will have a slightly softer texture and not significantly change the taste. Only a little color will be lighter. I see dark ganache from the pictures - if I beat it well, it brightens .. its structure becomes fluffy. Maybe someone is crumbling - it takes longer to shoot down. :) And then, when pressed, it should "penetrate" well into all the cracks of the layer.

there are two types of ganache

there are two types of ganache

Well, yes ... I wrote about the one in the stratum. :) And, in principle, there is one kind of ganache.It is just that additional cream is added to the cream, and the layer is only chocolate and cream. Or am I something wrong recipe "understood".?

cream of different fat content, I'm not against this decision, I will try

cream of different fat content, I'm not against this decision, I will try

Maybe it won't help, or maybe it won't crumble ...: girl_cleanglasses: I just work with ganache, I "know" it a little, and when I want to be "more plastic", I add oil. Even though it may seem "not very correct" ...

Ninok, try it - this is not the mouth, this is the song! )

Thank you girls for responding I will definitely experiment.

there are two types of ganache

??? where from?

For myself, I found such a way out - I took more white chocolate and before serving, at least min. for 30 bring in the heat.

well, one with 10% cream, and the other more than 33% ... I'll check right now

,

Ganache with cream 10-15%
Chocolate cream with cream 33%.

For myself, I found such a way out - I took more white chocolate and before serving, at least min. for 30 bring in the heat.
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Yes, I support about the heat - when assembling the crunchy layer, both nuts and waffles in chocolate should be at room temperature in order to stick better, and hold the cake for 30-40 minutes on the table before serving.

About to hold on the table before serving for 30-40 minutes, this is useful for any cake. The cake warms up a little and becomes tastier, I advise all customers this way only if they listen or not

when assembling the crunchy layer, both nuts and waffles in chocolate should be at room temperature for better adhesion

I even thought maybe when laying the crispy layer, pour a little white chocolate, around the perimeter and selectively over the entire area for better adhesion.

And that you are wise, I do not understand ... everything was cut fine, I did it according to the recipe. The only thing that took more "enveloping" mixture, but I just don't remember for nuts and waffle crumbs.

[ganache]

,
Ganache with cream 10-15%
Chocolate cream with cream 33%.

That is ... Everyone has their own "interpretation" of ganage (I generally write ganache and make it on mascarpone), but for me it's ganache. There is no difference, someone calls it more correctly, someone else ...

And that you are wise, I do not understand ... everything was cut fine, I did it according to the recipe. The only thing that took more "enveloping" mixture, but I just don't remember for nuts and waffle crumbs.

Well, Ilonchik, it's good that you did it ... Some girls crumbled, they also want to do it beautifully next time (especially who bakes to order) ...

If you carefully cut, re-lay the portioned pieces, knowing confident movements, then there will be no problems. Most likely, the customers are different, like chopping with an ax. I saw a wedding cake, a simple sponge cake, disfigured once. And at the same time they scolded the master .... having "crooked hands".

Ganache (g) no difference, in essence it is a chocolate cream with the addition of milk fats. The fat is always cream and, if necessary, butter. The essence of a properly prepared ganache is to get a tender, creamy filling that melts in the mouth, not in the hands, smooth, homogeneous and stored for at least 2 weeks. This can be achieved only if, as a result of cooking, we were able to make an emulsion, that is, all free water molecules are bound by fat molecules. Each water molecule must be covered with a fat molecule - in this case, the ganache will be glossy, homogeneous, long-term and not moldy.
Ganache recipes mass a lot... But seriously, professionally - there are 4 ways. They are studied in great detail by chocolatiers, since fillings (fillers) for them are an important aspect of success, taste, and result. With confectionery, everything is much simpler - you can experiment with minimal experience, change the taste, proportions, and you can not use a thermometer.
So you can add oils too. It is important that it tastes good. I prefer white chocolate - more.You can additionally anchor (fill) between the layers with a mesh, I think this is a good idea for linking the layer.

I prefer white chocolate - more. You can additionally anchor (fill) between the layers with a mesh, I think this is a good idea for linking the layer.

Yes, Natus! That's exactly what I did - more chocolate so that the waffle would not get wet and not lose its crispness! But I didn't think about the mesh. In general, from a file, one layer was filmed that waffle, that nut mass) It turned out beautifully.!

Yuliya suggested about the mesh a little higher "... pour a little white chocolate along the perimeter and selectively over the entire area for better adhesion .."
Ilona, ​​what about the layer - you filled it well with chocolate !!! Perhaps this is the state for strength and crunchiness.