Ferrero Rocher Cake

I didn’t pour, but just introduced more chocolate than in the recipe. Then I mixed everything, leveled it on a file and cooled it down. Truncated !!! But it turned out what we need

Ladies, what do you think can be nuts + waff. crumb + chocolate, mix everything, place in a split form, level it and in the refrigerator, and then put this frozen layer on the biscuit cake smeared with ganage.

Ladies, what do you think can be nuts + waff. crumb + chocolate, mix everything, place in a split form, level it and in the refrigerator, and then put this frozen layer on the biscuit cake smeared with ganage.

I probably would have done so, so that that cake does not "squeeze". Only, maybe the ganache would have heated a drop, the one on the cake, so that it grabbed harder. It should freeze well without a refrigerator + if in the refrigerator, then the cling film in the form, and then with a knife crumble that layer. Maybe lightly grease that film, because I don't know how much it will "stick" to the chocolate.
We must wait for the answer from Natasha (the author) and the girls that they have already made the cake ..

and then crumble that layer with a knife.

and if not crumble, and put a whole chocolate-nut-waffle crust?

I did that. it turns out not evenly. must be cut carefully

it turns out not evenly. must be cut carefully

And in more detail, otherwise I

I also put it on the parchment and on the balcony. now minus and he froze. tore it off in a piece and began to put it, somewhere it fell off, somewhere not. when cut sometimes crumbled sometimes not. must be carefully cut.

And I did not like it this way purely from the aesthetic point of view ... Somehow this whole glued layer was not naturally lying, not beautiful in section. IMHO.

And I did not like it this way purely from the aesthetic point of view ... Somehow this whole glued layer was not naturally lying, not beautiful in section. IMHO.

agree. in the first photo the hazelnuts and the waffle are tight!

[nink]

It seems to me that a monolithic layer of chocolate-walnut-waffle mass will be difficult to cut .... try to cut a cold chocolate bar evenly - it will not work! So it is here. I respect the more bulk-tamping method, well, you can lightly bond with white chocolate. And if some portions are crumbled, then this is a feature, so to speak, a proprietary one. Meringue is also very fragile and disintegrates at not the most convenient moments. And no one complains - because they know that this is his feature.
nink I'm not the author of this cake. The author apparently lives somewhere abroad. I looked through versions of cakes with this name - they are all even without this crunchy layer. I took the recipe as a basis Asseni Inna... I changed the cakes, the proportions too ... in short, I transformed them to make it more convenient for me. Now, I hope you are not too much of a problem.

a more bulk-tamping method, well, you can lightly bond with white chocolate

So so be it! Thanks everyone for the helpful tips.

By the way, I soaked it with pasty chicory with sugar. it was sooooo tasty. did children

It seems to me that a monolithic layer of chocolate-walnut-waffle mass will be difficult to cut .... try to cut a cold chocolate bar evenly - it will not work!

Oooh, exactly, and it could be. I just, as always, think already ganache "like with butter" ... About meringues, it will definitely be cut, and more often it will break off under the knife. In general, nink realized that it is necessary to bake and not "reason theoretically".

No, why, you can experiment ... and then share your experience. I have closed this topic for myself for now. I think I finished everything.Although in the summer, in the heat, this cake was impossible to work with cream-creams - no stability, but only a catch everywhere.

[Quote:]

Quote:
a more bulk-tamping method, well, you can lightly fasten it with white chocolate

So so be it! Thanks everyone for the helpful tips.

Of course! Do so, break the layer into pieces the size of chocolate-covered roasted nuts or candied nuts, and then take it all down when assembling. It will turn out great !!! the cake is delicious! It's a pity that I only got scraps) But there were

The recipe has been in the bookmarks for a long time, and now, finally, the reason: Tatiana's day! My mother is Tatiana, so we always celebrate at home. Very, very noble, tasty, satisfying .... there are many epithets, but words cannot convey the fullness of sensations! That's what I did:

Lida, how beautiful it is!

Lida, such a beautiful cake came out! Mom was probably happy to receive such a present!

This is my son's favorite cake. And I made it to some clients for the New Year, so they quickly softened it and quickly made an order for Christmas.
True, I do not put a whole hazelnut, but crush a little of it in a mortar, fill it with chocolate, like a layer, and then break it into small pieces and tamp it into a cake.
Delicious cake !!!

Hello. I want to bake this cake and I have 2 questions. Has anyone made cakes in a slow cooker? And will it be delicious if you decorate the cake with fruits?

I haven't tried it in a slow cooker. As for fruit: if you like the combination of fruit and chocolate, then yes. For me personally, such a combination in this cake is not very good. This cake is balanced in taste, in my opinion they will be superfluous here. But the taste and color as they say.

ilonnna, I support.
I advise you to do it according to the recipe for sure! you really liked it completely or a whole taste

thanks a lot for the quick answers. this toritik will have to be postponed for now, because it is the decoration with fruits that is needed.

Thanks a lot for the recipe

Natasha, thanks again for the recipe! I tried it on my birthday, everyone was delighted, although the cake turned out not without flaws. Firstly, I didn’t take into account the low cocoa butter content in slab white chocolate and couldn’t melt it well, so the waffles were slightly damp and crunchy not as I wanted. Secondly, I do not have 2 identical biscuit baking tins, I did not dare to cut the biscuit into 4 pieces and baked the second biscuit of the same kind. It turned out to be a sooo tall cake, however, it never occurred to anyone to call it a drawback, on the contrary, everyone was delighted with its size.
It’s a pity, I didn’t take photos, it was not before. I want to bake it some more. Only, now, I didn’t like the fact that the cakes turned out to be convex, I think next time I could just bake a chocolate sponge cake. Interestingly, such a replacement will greatly affect the taste?

Only, now, I didn’t like the fact that the cakes turned out to be convex, I think next time I could just bake a chocolate sponge cake. Interestingly, such a replacement will greatly affect the taste?

Convex - it's like ??? Dome ??? So, apparently, the temperature was high)

No, Irina, it's just that the cakes are not entirely biscuit, with soda, and with her the middle always rises in a dome, it is not convenient to collect the cake.

The dome can be cut off and used on "plaster" ... and the cake will be perfectly even, and the cut is pretty with the same cakes)

I want to bake a cake, but I don't have two identical forms, and they won't go into the oven together.
What is the best course of action, make half of the dough, bake the cake, and then make the other half.
Or you can make the whole dough, bake half and half for 30 minutes. wait its turn?

Better to do half, and then the second!

I want to bake a cake, but I don't have two identical forms, and they won't go into the oven together.
What is the best course of action, make half of the dough, bake the cake, and then make the other half.
Or you can make the whole dough, bake half and half for 30 minutes. wait its turn?

I kneaded the whole portion of the dough, and baked it in two passes, everything turned out great

After all, soda can "outplay", why risk it?

I baked it!
Everyone liked it, except me. (I don't like chocolate and there is a lot of cognac in cream (brandy was replaced by cognac)



Incision:


The cakes took a chance, kneaded together and baked in turn.
I didn't notice the difference. It turned out good, only with a little dome.
I was too lazy to cut the dome.
Collected in the form in which he baked. Due to the fact that the cakes are made a little less during baking, the cream crawled out on all sides.
As it turned out, the waffles were not the right ones.

Like these ones:


They immediately became damp. And I think there were much more of them than needed.
They are more airy.
As soon as she took off the form in which she was collecting, they began to pour terribly.
I had to stick them on the extra cream that I scraped off the sides

And on the trail, for the first time I fill the cake with icing (in our case, ganache), apparently I hurried to apply the drawing.
He swam away with the glaze.
But, if I expected this from the glaze, it was mean on his part.

In general, everything was very much even nothing.
The cake is not difficult if it is divided into stages and not made in one day.
And delicious.

The cake is not difficult if it is divided into stages and not made in one day.
And delicious.

And it turned out beautiful! And the waffles had to be dried. What white chocolate was used?

And it turned out beautiful! And the waffles had to be dried. What white chocolate was used?

I dried the waffles. They crunched very well.
They just damp very quickly.

And Roshen took the chocolate.


Although they say that it is better not to use aerated chocolate, there was no other way.

Natasha, I am very grateful to you for the yummy !!! The whole family and guests liked the cake !!! Only I did it with white chocolate, because I myself don't really like rich chocolate cakes! it turned out very tasty! it seems to me even more interesting than if it was with dark, as in the recipe! although, I may be wrong, I have not tried the chocolate-chocolate version.

I dried the waffles. They crunched very well.
They just damp very quickly.

And Roshen took the chocolate.
Although they say that it is better not to use aerated chocolate, there was no other way.

And they do not dampen anything if the vavli is properly mixed with melted chocolate. I had similar ones, only rectangular. It's just that you probably had to take more chocolate so that the waffles would be well covered / enveloped with it. It will not allow moisture to pass through and will not let it get damp.

And they do not dampen anything if vavli is properly mixed with melted chocolate. I had similar ones, only rectangular. It's just that you probably had to take more chocolate so that the waffles would be well covered / enveloped with it. It will not allow moisture to pass through and will not let it get damp.

Probably the way it is. What can a bad dancer do ...

Did you take the weight of the waffles as in the recipe or less? And then a lot of them turned out.

Probably the way it is. What can a bad dancer do ...

Did you take the weight of the waffles as in the recipe or less? And then a lot of them turned out.

girls, maybe it's the waffle? I also made Swan Lake with such waffles. I did not like. and on Ferrero I took wafer rolls, so they are delicious.

girls, maybe it's the waffle? I also made Swan Lake with such waffles. I did not like. and on Ferrero I took wafer rolls, so they are delicious.

... I agree completely! So it was with me!

... I agree completely! So it was with me!

I took such a wafer to the swan lake and I didn't like it ...

Girls, of course, the straws are tastier, but ... in general, what was at hand ... I took the weight, as per the recipe, and added chocolate.

I took such a wafer to the swan lake and I didn't like it ...

that's what I wrote about!

Girls, of course, the tubes are tastier, but ... in general, what was at hand ... I took the weight as per the recipe, and added chocolate.

I also took a little more chocolate.But, if you take it more in such quantities that it would completely, completely envelop the waffles, then, all the same, crunchiness is lost! IMHO.

I also took a little more chocolate. But, if you take it more in such quantities that it would completely, completely envelop the waffles, then, all the same, crunchiness is lost! IMHO.

I took the whole package of these waffles. Manufacturer Yashkino. I think in Russia all supermarkets have

I also took a little more chocolate. But, if you take it more in such quantities that it would completely, completely envelop the waffles, then, all the same, crunchiness is lost! IMHO.

No, well, increase it without fanaticism)

Girls, and this chocolate biscuit is plump? Dry?

Good day,
girls! Tell someone how many eggs do you need 2 pieces?

Good day,
girls! Tell someone how many eggs do you need 2 pieces?

It all depends on the weight of the eggs, take the container, put it on the scales, a little more scary Melange is eggs without shells

Good day,
girls! Tell someone how many eggs do you need 2 pieces?

And if there are no scales, then on the Internet you can find how much an egg weighs.
By category:
The third category is from 35 to 44.9 g.
the second category - from 45 to 54.9 g.
the first category - from 55 to 64.9 g,
selected egg - from 65 to 74.9 g,
the highest category - 75 g and more

I had about 60g.
And I took 2pcs. + a little more.

If there are no scales, feel free to take three eggs