Ferrero Rocher Cake

I also love cognac)))) Chocolate is a little less. But where does the cake?

I love chocolate cakes. And I adore cognac impregnation in almost all cakes !!! That's what it has to do with)) Moreover. what color tastes like - all markers are different))

Girls, good time))) I just finished collecting this gorgeous cake ... Tell me how best to do it: we will eat it on Saturday, before that, it will go for 2 hours. Is it better to freeze it for now, or is the refrigerator enough?

It will be safer to freeze. But the crunchy layer can then of course condense and not be crispy. But it will certainly remain tasty.

Made a cake for my aunt's anniversary. They ate it sooo quickly, some did not have time to try it - they grabbed it True, while driving for 2 hours, he a little toppled (And then I thought that I should have left the frozen layers with waffles and nuts intact, and I crushed it so that it was like in the picture) here he is fell ...

I will save the photo here

Hello, thanks for the wonderful cake recipe. It's not the first time I've done it, everyone really likes it.

I just wanted to ask, when I bake donuts, they rise up a hill and decent, in the center 2 times higher than the edges. how to deal with it? otherwise a lot of waste is obtained and the diameter has to be reduced to make it smoother

Mind-blowing, cooked it yesterday. In such a delight, as much as I do not like dark chocolate, but the cake is incomparable. Thank you very much for the detailed description and photo.

It may be worth choosing the mode of your oven. Maybe yours is too hot, higher than it shows? This is an option.

Hello, thanks for the wonderful cake recipe. It's not the first time I've done it, everyone really likes it.

I just wanted to ask, when I bake donuts, they rise up a hill and decent, in the center 2 times higher than the edges. how to deal with this? otherwise a lot of waste is obtained and the diameter has to be reduced to make it smoother

Remove the temperature from 20 degrees high and bake as usual. When the oven is hot, the biscuit is always pulled out in the middle

Thank you all for the answers, I baked 2 donuts in the week, went up the hill, but not as much as before.
The whole thing was the other way around, apparently the oven was not well heated. This time I turned it on before the start of the kneading and baked it with foil in a closed way

Good afternoon, thanks for a very interesting recipe. I'm new, welcome to your company? Yesterday I tried to portray something like that. I liked the interlayer with nuts in chocolate, but instead of waffles (they were not there) I took cereals from the series. They were candied, and I also rolled them in chocolate, they turned out to be hard. The cream with the cream also did not whip, or rather, it exfoliated when I added the ganache. Can you tell me what my mistake is? I whipped the cream, then 1/3 of the ganache poured into it, began to beat, and it instantly exfoliated. How to connect them correctly? I don't know how to insert a photo, I tried to figure it out, but so far ...

[lutik54]

lutik54, Hi! I was also here recently: bye: it is better not to whip the cream for a long time with ganache, literally a little bit, or even just stir it with a whisk

it is better not to whip the cream for a long time with ganache, literally a little, or even just stir it with a whisk

Thank you.

Ferrero Rocher Cake

and how to replace egg melange with eggs?

and how to replace egg melange with eggs?

Replaced 1 to 1.

Replaced 1 to 1.

thanks =) I have already done - for 4 eggs. it turned out very tasty =)

Great recipe !!! The question is: is it possible to exchange brandy for something non-alcoholic? If so, what for? I just want to make this cake for my daughter's birthday. Thank you in advance:-)

So I baked this cake ... from my relatives, nobody liked ((((I was very upset ... and all because of the bitterness of chocolate

So I baked this cake ... from my relatives, nobody liked ((((I was very upset ... and all because of the bitterness of chocolate

can replace bitter with just dark or milky then ....)

And here is my cake

[Svetlana]

Svetlana, well, you're smart!

Oh, thanks, especially nice for a novice cake maker)))

and how many kg did it come out?

I got 3 kg.

Egg melange is a regular egg?

Posted on Friday, 06 May 2016 11:38 am

The cut is awesome, I have long wanted to get this recipe and with just such a cut.

Yes, melange is a stirred egg. By the way, now in the Metro store, whites, yolks and melange are sold separately in bottles. I haven't tried it yet, but the idea is interesting.

Thank you

I want to say thank you to the author! I haven't collected the whole cake yet (and I have no doubt that it will be very tasty), but SPONGE IS JUST A MIRACLE! Thank you!

I understand that the most delicious thing in that cake is the bottom layer of nuts, oh no, excuse me, rather everything is delicious (I think so) and the bottom layer especially complements, but will it be tasty without a crunchy layer? Need a nut-free chocolate cake; (

Of course it will be delicious!
But it will be ANOTHER cake!

Well, the biscuits are ready, though I had to make a double portion, they grew quite a bit and it doesn't get cut in half. The dough, in comparison with the classic biscuit, turned out to be not so fluffy, thicker and heavier. Maybe the sour cream was not greasy? It looks like a milk girl. There are still doubts that it was necessary to beat the eggs as a classic one separately and more accurately, maybe this is the reason for my thin biscuits?

Girls, good evening! Well, I don’t know, how did you get the cakes on the form 25 2.5-3 cm high? I took a 22cm mold, divided the dough in half according to the recipe and baked two cakes. But they are very low! One cake with a height of 2 cm, what else to cut there ??)) Maybe I didn't understand something? Maybe the recipe is given for one form (one cake) for 25 cm? tell me who is here ??

[Irisik]

Irisik, I have a cut a little higher, I baked 2 cakes and cut them into 2. Maybe for some reason it did not come up?

[Vanillope]

For some reason ... in short, I muddied up another batch, and added a little more soda. Let's see)) Between the first and second kneading, I made 3/4 kneading into two molds of 18 each. We went up well. Now I'm waiting for another 22 forms. I need two cakes)) I'll report it when I take it out of the oven)



Vanillope, Svetik, and after the cut, did you get the cakes and a half? In the photo it seems like this)) In general, you have such a beautiful, tall one) True, the cakes after impregnation and sediment are saturated with moisture and become taller when cut. In general, let's see what happens)) And sooo want it to work out)) I have an anniversary, I want to surprise everyone again)) And what kind of candy do you have? The original or did it myself ??




Yeah, I don’t like that they rise a little with a dome ... When I learned to bake biscuits on boiling water, the girls advised that there was no dome, it was necessary to reduce the flour. Next time, when I bake this cake, I will also try to reduce the amount of flour, grams by 30-40. Let's see, mm-s) Experiments are our FS !!))

As I promised, I report on my cake, albeit with a delay)) First of all, a VERY MUCH thanks to Natasha for the recipe !!! The cake is really delicious! But I altered it a little, or rather made additions)) I made two cakes, so after the first I took into account the mistakes and the second already turned out .. well, just SUPER !!! In the first layer, she folded the layers of nuts and waffles as Natasha wrote and slightly beat the walnut with a rolling pin to make basically halves. The result - the cake was difficult to cut and the charm of the crispy layer remained in one place)) Therefore, in the second cake I chopped the nut even more, it turned out to split the nut into 3-4 pieces. I didn’t regret white chocolate in the first cake, I poured the nuts very abundantly and I didn’t like the effect. In the second, I put less chocolate, but mixed it more thoroughly.And most importantly, the girls already wrote here like, the second cake was folded like this: cake + impregnation + cream (ganache) + nuts, cake + impregnation + cream + waffle layer, and then cakes according to the recipe. And, also, I added nut butter to the cream ganache, like Nutella, I found it by chance, it seems to be Polish, well, awesome aroma! Well, she did not regret the impregnation)) Natasha, thank you very much from all my guests - friends !!! The cakes were great !!!

And the cut. It's a pity, the lighting failed, it's hard to see))

Well, I don't know why the photos turn out upside down. On other sites all the rules ...