Ferrero Rocher Cake

Girls take a new one into your ranks. So I baked this cake ..... Of course I had to suffer and that's what happened.


The praline was showered with horror and it seemed to me a lot of brandy in the cream. If I bake again, I'll cut the brandy in half. The cake is very tasty. Thanks for the recipe.

I apologize for the mistakes I do not have a Russian keyboard.

[Julia_M]

Julia_Mwhat a pretty cake!
So delicately decorated.
I also wanted to decorate mine on the side with a chocolate, but when I put it together, he was so tall that I abandoned this idea.
And I also had a lot of alcohol.

And I never have a lot of cognac in a cake!

And I never have a lot of cognac in a cake!

And the cake is very cute!

And I never have a lot of cognac in a cake!

And I had cognac just right

[Julia_M]

Julia_Mwhat a pretty cake!
So delicately decorated.
I also wanted to decorate mine on the side with a chocolate, but when I put it together, he was so tall that I abandoned this idea.
And I also had a lot of alcohol.

Thank you for the compliments
I got it too tall, but I took the risk to decorate it like that everyone really liked it despite the height.

And I never have a lot of cognac in a cake!

I probably got too much of him

Thanks for the recipe. Hell yesterday, I wanted to share what and how. Ganache went more, since it is difficult to align the cake with mastic. Eggs 135 g seemed to me a little, since the first cake did not grow much, but then I realized that that would be enough. Cognac added only 50 ml to the impregnation and the aroma was felt great, but whoever loves it. I didn’t cut well, nuts flew out ((, as I understand, I had to ram more or add more chocolate ?! BUT IN GENERAL SUPER-POOPER. GUESTS ARE DELIGHTED. ATP FOR MK
Here's my cut.

Natasha! I also want to thank for the recipe! I love chocolate, so this cake is like a balm to my heart. Superfood chocolate! My modification was that on a layer of glazed waffles I applied a frequent grid of the same white chocolate, so that the cake would then hold better. The cake is really of a very noble taste.


The only problem was that the ganage on top for some reason cracked, I did not understand the reason, I had to use beads.

SOOS GIRLS have no time to look for everything I need to bake and immediately dissolve the melange, I got 135 g, only 2 eggs of the category with will not save a little please

Make under your 2 eggs. Nothing wrong. Reduce it by a little bit of flour ...

So the recipe contains 135g.

Thank you, big girls for the promptness, in the answer I will go to the oven

I made a cake according to the recipe, only without nuts ... It turned out very chocolate and delicious!
Husband approved for permanent production
Thanks for the recipe and detailed description, it helped me a lot
It's a pity that I forgot to take a photo, we were in a hurry to visit (with a cake) ...

To your health! I also tried the nut-free combination. That is, there was a layer of Royaltin flakes of the original Pailleté Feuilletine French crispy biscuit. It is crispy and does not lend itself to soaking. And it was delicious too.
I loved using these flakes in candy, cakes and decor. That I did a number of studies and trained myself to come up with a recipe for this expensive and hard-to-find crumb. I will definitely share the recipe soon. I want to show you with a master class.
And the French Royaline looks like this:

where can you buy these cereals? ;) I'm waiting for MK, as I often bake this cake

Natasha, I sent you the link to the store personally.

Oh, Natasha, can I have a link? This cake is not only a favorite in my family, but clients also love it.

Natasha, I sent you the link to the store personally.

And I can link

[🔗]

🔗 It's here.

Thank you very much.

Hello everyone. I also baked this yummy and decided to show what happened too.


Personally, I liked the cake, although a lot of fiddling with it. I reduced the amount of cognac, as some girls wrote that it was too much. A neighbor said that the nut would be tastier without the chocolate. The husband said that he was rather dry. And my son ate most of the cake and said he wanted more. Instead of waffles, I put sugar glazed cornflakes (I really liked it). It seemed to me a lot of flakes and nuts together, and I also placed them on the second cake (you can see it in the photo) - this did not affect the taste. Thanks to the author for the recipe. I was satisfied.

Please tell me which brand is better to take white chocolate? Thank you

We only have Roshen, and he is not bad.

porous?

Yes

they say it doesn't heat well, but I'm thinking, what if I smear it with black?

they say it doesn't heat well, but I'm thinking, what if I smear it with black?

Roshen's chocolate is heated well, the main thing is not to overheat, but this is important for any chocolate

Thank you!

I can't help but thank you again!
Yesterday we celebrated the New Year (Jewish) with our parents and brought a cake.
Everyone really liked it, at first, of course, in terms of design, and when they started cutting, no one touched the other cakes
This time I baked with one cake and cut into 3 pieces. I barely fit into the box in height
I didn't put nuts in the filling - dad doesn't like it - although the glazed waffle was mistaken for a nut, dad had to calm down
Liked by everyone, without exception
THANK YOU

I'm glad I liked the cake. And I have the promised recipe Royaltina released.
Now, for whom the nuts are contraindicated can be replaced with one Royalty crumb.

And here is the cake itself ...

Meet the New Year with spring mood ...

Almost, one of the symbols of the new year honey from here and bees

Tell me, can you soak a sponge cake with cocoa without alcohol instead of coffee? Thank you

Well, theoretically it is possible with strong tea, but only the taste will change. It will be tasty, but in a different way.

And what would you advise to impregnate so that the taste does not change much, I cannot coffee, the children will eat, they asked for something chocolate-chocolate, I wanted to bake this cake.

[Plush]

Plush, and if cocoa is cooked and soaked?

Thank you, I will probably do so, I really don’t know what the taste will be, I didn’t eat this cake in the original, not that with cocoa, so there will be nothing to compare with.

Yes it will be delicious, do not worry !!! You can also make an impregnation of condensed milk and boiling water and drop brandy there for a smell, also tasteful ...

Thank you, I will sculpt !!!!!

The cake is sooooo delicious. Thank you very much for the recipe

[Tasha]

Tasha, thank you very much for the delicious cake. No, not even for a delicious cake
Of course, the first pancake with lumps, but still really liked it. Firstly, I didn’t take the cakes from the recipe, but another biscuit (forgive me, but I’m friends with him, I didn’t risk it), but next time I’ll probably do everything according to the recipe - it’s interesting to compare. Well, my waffle-nut layer, of course, crumbled ... But I myself was probably to blame - I took only 150 grams of nuts, and the dotsya took away a little, it turned out that the nuts were not enough (for the future, let them stay better), it did not work out as one whole, I laid down one nut at a time to cover the entire surface. And the waffles turned out to be too thick, I also had to break and stack them. I think if both slots were `` solid '', they would crumble less. Or maybe I'm not right, so thoughts out loud. Well, my main puncture - I smeared the whole cake with cream (whipped cream) - it turned out very creamy, although this is also for an amateur, my husband said to always do this - well, he loves a lot of cream, and the cream inside would be enough for me, all the more, judging by the photo, my cakes are thinner (about 1 - 1.5 cm) or I have more cream than in the original.
But, despite all the flaws, the cake was - mmmmmmm .... Silent I will definitely do more, I feel it has taken root with us for a long time. And, of course, I will try to be as accurate as possible to the original, not to repeat mistakes. Moreover, the guests asked for a recipe, and that says something! Sent them here
Here, in fact, is the cake, just do not look at the `` decoration '' much, this is the second time in my life I dealt with cream

I think that the cream on top is hardly combined with Ferrero Roche, IMHO.

Well, I wrote that this is my main puncture, although it did not bother me much (to my taste). It was just that the guests were already almost on the doorstep, and with the little child I could not do anything. The ganache, poured on top, for some reason almost completely absorbed, and where it remained, my fingers tried to bring beauty to the cakes on the sides began to sag, because the walnut-waffle layer just began to pour out. So she saved the situation with whipped cream, hastily and covering the sides with a biscuit mixed with cream, like `` potatoes ''. Next time I will not do this, work on the mistakes is done orally, it will be done.But actually, I am not a professional (but I really want to learn everything), I bake only for myself and my family, and even then not so long ago (only 1 oven appeared, 5 years ago), and before marriage I didn't bother too much

) Children are such, they can "help" decorate))

Girls, help me, how can you replace the 33% cream in chocolate cream, urgently needed: girl_cray: There is only 10%

How can you replace them? Lodges probably gelatin, well, not butter.

maybe a thickener for cream (sour cream) will do. It contains starch and sugar. powder