Ferrero Rocher Cake

[ruslanail]

ruslanail, maybe I never used it, it's better to write a question to the ambulance, there the girls will advise something faster!

cream 33% in chocolate cream, urgently needed Only 10%

We have how to make the cream ourselves. If I find a link, I'll throw it.

If I find a link, I'll throw it.

Found it. I hope it's not too late.
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=10023.0

Girls, thank you very much. I hope everything works out. I will write the result then all of a sudden someone will be interested in my experience.

Its me again !!!! Help !!!! : girl_cray: Out of fright, I poured a good half of the coffee onto the bottom cake, the cake croaks. Can put the cake on the wire rack to dry until tomorrow. Since tomorrow is X day. By the way, the cream seems to have turned out, NOOOOOOOOOOO the taste of someone's soap. I am in shock, but I hope that there will be no hearing due to coffee and cognac

Yeah ... the biscuit croaks, and there is soap in the cream ... and maybe it will somehow cost? ... Boom to hope, but the current will not be Ferrero Roche already ... I don't even know what to advise.

Hello girls. Will you accept me into your family? The cake is awesome so drooling and flowing. I will definitely try to bake it.

We accept of course !!! Peks rather cake and bring tea to us!

Good afternoon everyone. I want to say thank you to everyone who participated in saving my: girl_wink: g cake. In principle, it turned out, the practical unlucky bottom cake did not give itself out. But waffles + hazelnuts, when slicing, impudently tried to jump out from all sides. By the way, in the chocolate cream, the aftertaste of soap from my cream was not felt. In general, everything worked out. Adult men liked the cake more. so thanks everyone.

This is cake! Gorgeous!

Girls, I don’t understand something, did anyone bake with one cake? Does it rise so much worse or is it taken as a dome? If you bake one cake, then take the form also 25 or smaller (in case it rises worse)? Replace baking soda with baking powder 1: 2 like (soda 1 = baking powder 2?
Oh, I forgot. I have a good attitude towards dark chocolate, but for the rest it is bitter. So maybe my son-in-law is dark and bitter 50/50? Or is the chocolate well diluted with cream?

Here are some more questions. How much is the increased amount of white chocolate for enrobing? Will the remaining ganache be enough for a paste? And anyone tried to fry the nuts?
And if you use royaline, should it be glazed?

I'll try to answer
I baked with one cake, but it is very difficult to cut into 4 layers. I could not get
Baking in the same form, only increased the time.
I used a baking powder, 10g, but here I am not a soviet in proportions ...
I don’t know about chocolate ... I don’t like sweets, I always make it with black. It comes out quite sweetly, but for me it is cloying and always did it without nuts

Girls, and I apparently fell out of the clip ... I just can't remember what royalty is

Ilonchik, go remember https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=298398.0 only I still liked doing it better with a waffle

[prona]

prona, thanks for the info, I really read the post today, and baked it last night. There were some adventures, and how they will affect the cake, one chocolate layer knows. I will describe the details after tasting. But tell me one thing. I forgot to whip the ganache like this, I took it and forgot it. Will the chocolate mass rise in the interlayer? The cream was 11%. I would have hoped that the mass would become softer after being warm, but then I can’t vouch for the cream, it turned out to be watery

Ilonchik, go remember https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=298398.0 only I still liked doing it better with a waffle

Oh, exactly! Well Natasha laid it out to us))

Should not. I also had such an overlay ...

Will the chocolate mass rise in the interlayer?

Ganache will not stand up even without beating, it remains plastic when cooled.

I wanted to write a detailed report, but threw out a sheet of notes. In general, from memory. Melange pulled 160 grams, and left it. I counted the flour and sugar. The latter decided to pour 20 grams more from the original recipe. The recalculated amount of flour (50 g, or something) was divided into flour and cocoa. I saw the volume of the dry mixture and realized that I would not mix it with my hands evenly. So injected at the minimum mixer speed. Question about the consistency of the dough. How thick is sour cream like: slowly drips from a spoon or does the spoon stand and slowly fall? I looked at the photo, and did not understand. It seems to me that I still turned out a bit thick (maybe the flour should have been increased by 30 grams or not at all) - the cake after baking had a dense crust. True, the cut was rather soft. Instead of baking soda - two tablespoons of baking powder. The weight of the cake was something like 1150 grams. The impregnation went 310-320 ml - I thought I would take off the ring and everything would flow from different sides. It turned out that there were norms. And for my taste (I like it a little bit wet) and you can still be a bit.
I baked it with one cake in a form 24. I don't remember the height, maybe 6-6.5 cm. Cut it into 4 cake layers. I did not grease the top with ganache, the cake was under mastic. In general, the height of the assembled cake was 9.5 cm and a diameter of 23.
People who did not read the reviews about this cake used the epithets "noble", "rich" (still, it turns out so expensive in terms of ingredients), rich taste, etc. during tasting. And I agree with this characteristic. And very nutritious, with all the desire you do not eat much.
Oh, I wanted to say about Praline. It so happened that they ate on the third day (gathered in the evening, decorated on the second day, on the third, with a delay, waited in the wings). The waffle barely crunched, but felt. Nuts mostly kept crunching. The larger pieces held their shape well when cut. But where I disassembled the waffle and nuts into small pieces, it poured heavily in those places.

On the third day it is sooooo tasty !!! insisted so to speak! My waffle crunched, apparently I glazed better. I added a little chocolate.

Made this wonderful cake for a family celebration. Everyone appreciated its taste! I liked everyone, without exception. Unfortunately, there is no cutter - they did not give a picture, they took it away and ate it - no one had time to blink an eye!
Thanks to the author!

Girls, and half a portion, what size should you take? So that the height is good, cm 8-9, say ...

[Victoria]

Victoria, the main recipe is given for a diameter of 24 cm, determine what diameter cake you need and count the products

Thank you for such a delicious madness, I will try it, I'm new here, I love the oven very much, and there are so many things here that will probably last for a lifetime!

[Igoreshkina's mother]

Igoreshkina's mother,
Welcome to our delicious kingdom! The fact that for a lifetime is enough for sure !!! We're all here, well, or almost all, like balls roll))) Losing weight is impossible here !!! And the girls keep adding new recipes!

Mega chocolate, mega delicious !!!! Baked in a multi with separate cakes. Easily divided into 4 cakes. I collected it without a mold, so I halved the number of waffles and nuts (I was afraid that it would crumble). It was cut remarkably - it did not crumble. I didn't have time to take a picture of the cut: pardon: Here's a cake. Ferrero is top here.

Really sooooo satisfying. For chocolate lovers - the very thing!

Girls, I carefully read the whole topic, I never met, is it possible to bake a cake in a slow cooker? In the oven in 2 passes I'm afraid - either the children will not give, or the cakes will be different. I was going to bake myself on the DR on the trail. Week

[Melrose]

Melrose, post above Beetle wrote that she baked in a cartoon, so you can.

Thanks for poking. That's how I am attentive, I read 13 pages, and did not see the very last post !!!

[Melrose]

Melrose, I baked cakes in the cartoon. I have Polaris 0124, bowl diameter 22 cm. Knead 2 times 1/2 portion of the recipe. Baked at 130 degrees for 40 minutes. The height of each cake turned out to be 3-3.5 cm, which made it easy to divide each by 2.

[Zhenya]

Zhenya, thanks for the prompt and detailed response

Girls, guard! Help! I bake this cake and the cakes did not work out, it seems to me, neither in the oven, nor in the cartoon. I baked half the dough here and there. Dense, crooked, bumpy. Shouldn't it be like that? Overbake? What did I do wrong? She did not deviate a single gram from the recipe. What consistency should the dough be? Should it flow?
In all fairness, I must say that half of the oven has a more beautiful color and shine, and half of the multi-softer

[Melrose]

Melrose, it's a pity that you didn't get the cakes. I only baked this cake once in a cartoon, so I can't say anything about the oven. I also did not deviate from the recipe except for replacing the egg melange with eggs (but somewhere above they wrote that this is the same thing). The dough was, I would say, quite dense. Difficult to describe, but there are many biscuits with a more fluid dough than here. I think it's about the ingredients - for example, on the site they wrote a lot about the quality of dried milk (for example, in Cake, a milk girl, where condensed milk also goes into the dough), some have problems with soda ..... I will soon have to bake this cake again and already in oven (size needs more than cartoon), so I'll sit and listen to what the Gurus of this site have to say. Do not despair - maybe not everything is so bad and after impregnation and lubrication with cream everything will be fine?

I baked SHNK in the oven, I wanted to replace the cake cakes, I also baked in the oven, I needed a large diameter. Also not ice. I can see I completely lost my baking skill in the oven after the multi. The biscuit swelled and burst, a ravine was straight in the middle through the entire cake. I collected a cake from all the cakes, with such components it is doomed to success. Reduced brandy in half, eaters are only women. Everyone liked the cake! But she didn’t even take pictures of the cuts because it’s a shame on my gray head, not a cut. Of course I really want to repeat, but I'm scared now

I made myself on the D. r. this cake, although the cream was not whipped, had to be thickened with gelatin and reduced alcohol, it still turned out delicious :-) chocolate-chocolate :-) sorry, my guests are stingy with compliments ... it turned out a cake for 3 kg, taking into account the decoration with straws in chocolate. Thank you TS for a detailed recipe for such a delicious cake !!

I collected a cake, stands in the refrigerator, my daughter tried all the ingredients while they were collecting and said THIS CAKE WILL NOT SHARE WITH ANYONE
Again, I made a few changes to the recipe and made a cream from nutella with cream and butter, but waffles in chocolate are something very, very tasty, goodbye waist :-)

Hello girls, tell me it's just that I'm not thinking of a photo to the main recipe and what is egg melange ??

egg melange is whipped eggs, somewhere in the subject there is an explanation.
And I can see the photos ...

[🔗]

Photos from the radical disappeared today
The whole process can be viewed HERE:

🔗

Melange is a mixture of egg white and yolk. The use of eggs in industrial cooking is difficult for a number of reasons: because of the fragility of the shell, it is problematic to transport them, and because of their shape, it is inconvenient to store them. Therefore, a protein-yolk egg mixture is used on an industrial scale, which is devoid of these disadvantages. In production, non-standard eggs, broken and notched are used in melange.
You can even freeze it.

Oh, thank you, I'll know) I made a cake yesterday, but a little cake according to a different recipe (I was afraid that it would not work out) here is the upper tier of the bounty with shokomastic and the second farro) I will report how to cut it)) criticize the first time I made mastic and a two-tier cake

Timed to coincide with your birthday?
How can you criticize? Such a variety "in one bottle".

Timed to coincide with your birthday?
How can you criticize? Such a variety "in one bottle".

yes, cake "Happy Birthday to Me"))) godfather ordered a bounty and my husband wanted with nuts, so he got out of the situation))

That's actually the cut of the cake)) it turned out delicious, but the waffles weren't crispy

but the waffles weren't crispy

Not enough chocolate, moisture got out of the cream.

A very tasty cake :-) all the relatives liked only the layer with nuts and the waffle crumbled ... in the trail. since it is necessary to read the comments more closely, how to achieve uniformity that does not crumble when cutting

Oh, girls, I'm not a master of making cakes like that, but I really want to! ... Thank you very much for such a delicious and beautiful cake.

I will share my impressions of the cake.
Biscuit - baked in two forms, instead of soda + lemon, I took baking powder and poured the whole bag (10 gr.)
I will say right away - I didn’t like the biscuit, it’s too heavy, it seems that I am generally an adherent of a simple classic biscuit, even with cocoa, but without sour cream and condensed milk.
The layer with waffles 300 gr was very difficult. chocolate 80 gr. wafers - everything was seized with cement and then I broke it with a rolling pin (it turns out, not the only one).
I fried the hazelnuts, peeled the peel as best I could, but it didn't work at all to divide the halves, hazelnuts are not peanuts for you. I thought - okay, it will. Error! The nuts must be crushed at least a little.
As a result, the layer of nuts and waffles crumbles. Did not like.
Ganage and cream based on it.
It's too hard for my taste again. My ganage has grabbed very tightly, the cream - you can cut with a knife, the taste - everything is kapets like fat and chocolate too much.
And finally finished off the alcohol. I immediately began to doubt, but decided to make it according to the recipe. It turned out - in vain. Alcohol should be reduced. It is too noticeable in the cream and in the impregnation.
Expensive cake, among other things.

I do not exclude that I messed up somewhere, or maybe just not my cake.

[Elena Pavlovna]

Elena Pavlovnaprobably not yours. the cake is very tasty, but, as noted by the author, it is very colorful, therefore more masculine. And because of the mega chocolate - for men and chokaholics. Among my clients there are notorious fans of this cake! Although I expressed my doubts, they even ordered this particular cake for a children's birthday. Neither the alcohol content nor the huge amount of chocolate bothered me. (I am one of them. I love a lot of chocolate and cognac!)