Ferrero Rocher Cake

Many THANKS for the detailed answer in the framework of the topic of food safety.
And doctors often shrug it off and get no clear answer.

It's my pleasure! The wrong doctors were consulted.

And is this cream also good for whipping? Another detail came up, very useful. I have not tried it yet - I was afraid .... but it is possible that this option of pasteurization is more convenient than pasteurization before the separator.
..... Just probably not to boil, but to bring to a boil.

Yes, Natalia, boiled cream whips perfectly. The heating time depends on the purpose - which bacteria you want to get rid of. If the farm is safe, and only healthy adults will consume dairy products, then you can not boil at all or bring it to a boil. If - children or sick, it is better to boil for about 5 minutes. Now about the boiling time. If there are many animals with brucellosis in the area, then boil for at least 5 minutes, tuberculosis - 10-15 minutes, no less.
And, in general, they make melted cream, simmer until they become the color of melted milk (an hour or more, depending on the volume). They have sooo delicious foam!

The same scum is collected - kaymak? I make Guryev porridge with kaymak. I love .... unlike some ... in my family.

We have not yet talked about helminthiasis in this topic ... But with such a boil, all micro-inhabitants of the milk flora will be killed ...

Interestingly, can you boil the cream from the city market? I want to conduct an experiment. I'll be in the city - I'll test it.

The cake is gorgeous !!! Causes profuse salivation! I love chocolate! I will definitely cook it at least once, but I will! Thanks for the recipe!

Olya, try it, it will be delicious!

And how to make strong sweet coffee?) Well, from grains or from instant coffee?) To make it sweet - add sugar?) How I like - 3 spoons?

Nikolay, you can put any kind of coffee with sugar ... put 3 spoons ... according to your taste. Cool sweet coffee ...

But when you have a cake going - it stands in the mold - and then on a plate ... That is, after cooling it is pulled out of the mold or in front of it? Will it fall apart?

After the finished assembled cake in the form has stood in the refrigerator, you need to get it ... remove the detachable sides (walls), remove (if any) the rim from the file ... The cake is stable - you can see it in the photo from the last photo ... He was in the cold for 3-4 hours, so the cream, ganache, nut layer grabbed ... Then transfer the cake with a wide spatula to a tray (but if you have no experience, you can leave it on the same tray from the mold) .... if there is desire - to decorate the cake according to your imagination ... or just cut into portions ... or not cut, but wait for the guests and do this process together .... Cut only cold .... Store in the refrigerator.
Kolya, do you have experience in cake making? This is a rather complicated cake for a beginner ... If you can do it, then take a picture - I'll be glad

[tasha]

How lovely!!!!!!!! Soon, my Dear, I planned 2 cakes for work: one sooooo chocolate (I didn't know which one ??? !!!), one - loved by all peoples (mine) - a classic biscuit, cut into pieces, filled with sour cream souffle. Hurrah! Hurrah! Hurrah! Found sooo chocolate !!! Thank you, tasha!!!! And when I saw wafer rolls, nuts - mmmmmmmmmmmmmm !!! Want! Want!

Natasha, well .. I did Prague =)
And so this cake was asked on assignment) in a very preparatory class)

Prague? Well ... make this cake too .... although, I will repeat myself, it is a little more complicated than Prague ... but not by much. Cope

Can I go to your cream cheese too? I am an educator. So, children CANNOT do any cream or cottage cheese without heat treatment. Even dumplings with cottage cheese.Only the lazy ones, where cottage cheese and dough are mixed and boiled. And cream-sour cream - only boiled in the form of sour cream sauce.

I fully support ...: bravo: We discussed this

Natasha thanks for the recipe: rose: The cake is very tasty, although not everything worked out for me

Tanya, what happened to the cream?
Share it, the nut layer crunched?

: bravo: Tanya, what a rose is made of .... very beautiful

The nut layer crunched This is the most delicious part of the cake: girl_love: True, after icing with chocolate, it broke very hard. Do you need to crush the waffle layer with a knife? And then I got big pieces and when cutting the cake, this layer crumbled a lot. Cream I just interrupted the cream, because I left it as it was at night. Rose made of mastic, and the leaves were simply painted with chocolate and a toothpick.

Tanya, one might say, work has been done on the mistakes ...
The waffle must be finely broken (not with a knife ... or broken by hand ... or with a rolling pin on the board, but the waffle is in a bag) and the nut into halves, because the whole is too large ... and the smaller the fraction of this mass , the better the grip will be in the layer ... so something to take note of in the future.
Most importantly, the cake is delicious ... and the aesthetics can be sharpened!

Natasha! What a beautiful and surely awesomely delicious cake! And I blinked! So ... I went to watch all your creations for August, and this one is already in the bookmarks! Thank you for the variety of confectionery masterpieces!

Yes, try it sometime - delicious!

Natasha, I'm going with the report. And also share your feelings and observations.
Oh, well first, THANKS !! Sooooo delicious. The cake is very rich in chocolate flavor. Not cloying, in moderation plump impregnated.
Very tasty cream and chocolate-coated nuts as an addition.
Here is the cake itself and its cut.



I did not do everything as in the recipe, although I tried not to deviate from it, but sometimes the circumstances are above us. (this time, the circumstances were in the person of my husband, who sat at my laptop at the wrong time and I could not get into the recipe once again. It was the moment of assembling the cake) There were also experiments.
Now the report.
Didn't change the biscuit recipe. But I decided to bake the recipe in two ways. The first biscuit was baked according to the recipe, but in the microwave.
Came out with a bang !!
Baked in a plastic microwave oven. Diameter 25cm. The bottom is lined with parchment. Oiled the bottom and sides of the mold.
Baked for 6 minutes at 800 watts. (my microwave is primitive and not very strong) I went up from 1cm to 3cm. The structure is wonderful. Very porous, not overdried. Here is a photo. Top in shape. Sideways. Bottom of the biscuit when removed from the mold. Incision.


I decided to bake the second biscuit in the oven. The recipe has not changed. The mode corresponds to the recipe. Form 25cm. The shape is that I bake all the biscuits in the oven. Usually I do not line the bottom in this form. I just grease it with oil. This time I acted as usual. The bottom did not begin to line, departing from the recipe in this. Hence the conclusion. This does not deviate from the recipe.
The result turned out to be worse for me.
From above, the biscuit turned out to be tougher, drier. And most importantly, it rose as a dome. The cake did not rise at all on the side of the mold. Remained the same 1cm. And at the top it rose to the same 3cm. A hole has formed at the bottom. I haven't had anything like this before. It is possible that the dough is not mixed well. Although it seems to be well mixed. And further. He has lagged badly behind the bottom. Although the sides have moved away. Usually for all biscuits in this form, just oiling is enough.
Here is a photo. And a photo of two biscuits for comparison. The color is actually darker than it looks in the photo.



on the left is a biscuit baked in the oven. Right in the microwave. A hole in the bottom of a biscuit baked in the oven. And also a cut of a biscuit baked in the oven.



I did not see much difference in structure between these two biscuits.

Now about the ganage.
The amount of ingredients did not change. Cream took 11% 320 grams. But chocolate by grams is also 400 grams. But of which 300 grams are chocolate icing in figures and 100 grams are dark bitter chocolate.
Since I do not like dark bitter chocolate, 100 grams was enough for me to taste. But the glaze may have influenced the consistency.
As far as I could judge from the reviews of those who have already made this cake, then their ganage came out liquid. And after cooling, and after beating. (if I'm wrong, correct it). My ganage, after cooling, was very thick. Such that if you pick it up on a spoon, then when it is turned upside down, the mass does not fall off it. Since the ganage turned out to be thick, when whipping and adding it to the cream, the cream turned out to be very thick. And he kept his shape perfectly. I am not claiming that this is due to the glaze. But that's exactly how it worked out for me. Here is a photo.
The first is ganage after combining boiled cream and melted chocolate with glaze.
Third photo after chilling in the refrigerator. It took about 1 hour or 1.5 hours.
The fourth photo, this is how the ganage is held on an inverted spoon.
Fifth photo of whipped ganage.
The sixth photo is whipped cream. In 400 grams of 38% whipped cream, I added 1/3 of the ganage.


Nuts and waffles.
With nuts everything is clear and everything turned out well. The main thing is that after rolling the halves of the nuts in white chocolate (I again had 300 grams of white glaze), spread them out for solidification, not tightly, but slightly apart. After that, it is very convenient to break it piece by piece.



But with the waffles, not everything turned out so well. Wafers need to be taken those that are harder and broken with your hands or chopped with a knife.
I had very soft and thin waffles. Yes, I also began to wrinkle them in my hands. And instead of pieces, I got fine dust. After combining them with glaze, a single mass is obtained. It didn't work to break it with my hands. I put large pieces in a bag and banged the side of a chop hammer. The result is mostly dust. And the taste of the waffle is practically not felt.



Well, only the cake assembly remained.

Here chance intervened. Everything was ready. The biscuits are cut into 4 pieces. Soaked in coffee with cognac. Everything else is ready for assembly. It remains only to look at the diagram written by Natasha and collect. And already several times everything was viewed and it seemed I remember everything. Suddenly, access to the recipe was blocked for me and I began to collect from memory.
In the end, it turned out like this.
Biscuit.
Ganage.
Nuts tightly packed together and pressed into the ganage.
A thin layer of ganage (it shouldn't have been)
Waffles
Cream (it shouldn't have been)
Biscuit
Cream
Biscuit
All. The cream is over and I have an extra layer of biscuit.
In this case, the cake turned out to be 8cm.
He poured over the heated ganage from above.
I made a little more white ganage and applied a mesh. True, when installed in the refrigerator, I drove the top. I had to cover it all up with chocolate decor.



I have a lot of waffle crumbs left. She put it on the side of the cake, having previously coated it with ganage.
Phew !! Am I tired of you yet?
But that's all !!
I wanted to write in detail, because now this cake is being held in the kindergarten. Maybe the information will come in handy for someone.

Natasha, well .. I did Prague =)
And so this cake was asked on assignment) in a very preparatory class)

Nikolay, don't forget to show off!

Lyuda, it was a pleasure to read you ....: rose: and these illustrations will also help many concrete experiences.

Great experience with mikra - the biscuit gave a good result .... I don't use a microwave ... so it will be useful for many housewives to see the whole process.
In an ordinary oven, the same result should be obtained ... what you have with a hole is afrommic parody of a biscuit ... biscuit ... something was wrong in the process (maybe not enough flour, a sharp drop in t ...)

About the shape, smearing and sticking of the cake: I used it without baking paper .... it is enough to grease the inside of the mold with oil and dust with flour ... in the end, the cake should not stick ... but I like to use paper on the bottom, because since then, when removing the side, it is more convenient to transfer it to the grate for cooling. Here it is more convenient for anyone.

About the cream. BEAUTIFUL! Very appetizing and in the photo in the final series of photos from the cream ...
Ganage should not be liquid after cooling. In my photo, when smearing, the ganage melted, unfortunately, and the reason lurked in the terrible summer heat ... my cream came out without smoothness ... I was not happy with the appearance ... but your sample of the cream is perfect .. ... well, just a little, just a little - I would add more dark chocolate ...

Waffles. It is better to break the waffles into small pieces by hand. Yes, and first you need to dry the sheet well ...

I really liked your chocolate decor .... How can you make such chrysanthemums? .... oh, I see this shape? I'm thinking about decorations for the Kiev cake ... Can you make chocolate chestnut "hedgehogs" this way?

Natasha !!! I bring you my cake too. Thank you very much for the recipe and detailed MK. As a Luda, I can't write. But I will say that the cake is insanely delicious and chocolate! , but it lacks the sweetness inherent in many chocolate cakes.
The biscuit was baked in two steps. The first turned out great, but the second rose much less. If the cakes are baked in turn, then the dough must be kneaded twice. The biscuits moved well from the mold (the bottom of the mold was lined with paper and greased with oil).
Ganache is getting thick. Halfway through cooling it, even with a spoon, it was hard to pick it out of the bowl. I could not take it. I thought that it would not be sold in cream, but it was nicely sold. The buttercream turned out to be excellent - at least sculpt the roses.
She fried the nuts and poured them with melted white confectionery icing. I broke the waffles and also covered them with glaze. I spread out the foliage on a sheet and sent it to the freezer. When the nuts froze well, they broke well, but the waffles had to be broken with a hammer and then large pieces still remained.
I collected the cake - filled with ganache, which for some reason did not want to lie flat. And decorated with a white chocolate rose.
General impressions are wonderful. The cake is not very difficult to perform, although it requires a lot of actions. Well not cheap
- here's a photo session.

I forgot to report! Natasha, thank you so much for this delicious cake!

Girls, I want to share, it's very convenient to make a nut and waffle layer on the upper cardboard part, which they put in boxes with sweets on sweets (I wrote it, I can't explain it differently), it is so rustling and quite soft. evenly lay the nuts / waffles on it - and in the refrigerator for 10-15 minutes, everything is fine then it breaks with your hands into small pieces, without using a hammer. I didn’t make the cake myself, but these 2 layers are just a delight, I put them in many of my last cakes, everyone loves it and cannot guess what it is

Finally, I got my hands on this yummy! The combination of flavors is incomparable, real Ferrero Roche sweets. But, the cake is quite expensive and my layer of praline crumbled completely, I had to report it with a spoon to the plates, although I pressed it very well.
Here's my piece for you

I'm just in quiet shock! this is a beauty !!!

Can I go to your cream cheese too? I am an educator. So, children CANNOT do any cream or cottage cheese without heat treatment. Even dumplings with cottage cheese.

May the author forgive me, I will also write my opinion (I don’t know if this is possible) I think that if you take the children's curd mass (it has already been processed), then in theory you should succeed, it will "bind everything together, it is processed, in vacuum and to taste from the "same opera" as cream. Only, the fat content is very high - for children, see for yourself. My little son eats, I give a little.

Girls, who baked this cake, tell me what dimensions of the cake are obtained? And another question, did everyone bake the dough in 2 forms or did someone bake the whole portion in one? I baked in a shape of 27 cm, and my biscuit is too low: it will not be cut into 4 parts. Maybe you all took smaller forms or did I do something wrong?

Girls, who baked this cake, tell me what dimensions of the cake are obtained? And another question, did everyone bake the dough in 2 forms or did someone bake the whole portion in one? I baked in a shape of 27 cm, and my biscuit is too low: it will not be cut into 4 parts. Maybe you all took smaller forms or did I do something wrong?

Ilona I baked two cakes in a mold with a diameter of 24 cm, cut them, and got four cakes. Since you have baked one cake, try cutting it from top to bottom, then it is easier to control the height of the cake. Maybe I can cut it into four

Top to bottom, how is it? Lay it on its side and cut? Will it not break like this? I haven’t tried it ... And how high did your biscuit turn out? 4 cakes, how many cm?

Top to bottom, how is it? Lay it on its side and cut? Will it not break like this? I haven’t tried it ... And how high did your biscuit turn out?

No, there is no need to put it on the edge :) the biscuit lies on the table as expected, only you start cutting it not from below, but from above. And the height of the biscuits was four centimeters.

It is clear, now lasted!

It is clear, now lasted!

Ilona, ​​when I baked, I baked the same all at once. The biscuit turned out to be rather low and was cut into only three cakes.

[Mama RoMashek]

Mama RoMashek, great slice of cake. Although a crumbly waffle-nut layer, the piece holds its shape in general.

ilonnna , I had no problems when baking .... If you are not satisfied with these cakes - make any of your own chocolate biscuits!

[Natusik]

Hi, Natusik! Everything suits me, it's just that I didn't have 4 cakes, but 3 (I also baked everything at once, because I don't have 2 forms in the oven, and there are no two identical ones. So I decided to clarify in what form you bake , and how high the sponge cake is obtained by the specialists? it seems very appetizing

I wish all of your indirect tasters enjoy some time with this cake!
The biscuit is 25cm in diameter (I wrote in the cap) and it turns out to be 4.5cm in height. The thinner the biscuits are, the more aesthetically pleasing in section.

Natasha, or girls, who knows if white porous chocolate can be used for the nut-waffle layer?

Natasha, or girls, who knows if white porous chocolate can be used for the nut-waffle layer?

When I made this cake I used Roshen's chocolate

Yes, you can. Only melt in a water bath, it is advisable to put the chocolate itself in a plastic bowl. The bowl should not touch the water. And the water should just be warm. You just need to keep in mind that the composite cocoa butter melts already at 36.6 * C. It then melts without side effects. Stir gently, do not beat. Avoid contact with steam and water. I also add condensed milk or butter or cream to plain white chocolate. But in a porous one would not risk it, he is capricious. It is not used for cast products, ordinary chocolate is ordered. But for fastening nuts and waffles it is quite suitable!
For many, it is impossible to work with porous; when overheated, the chocolate itself becomes unsuitable - grainy and tough.

Girls, thanks, I will use porous and, most likely, Roshenovsky.

[auto RU]

Yes, you can. Only melt in a water bath, it is advisable to put the chocolate itself in a plastic bowl. The bowl should not touch the water. And the water should just be warm. You just need to keep in mind that the composite cocoa butter melts already at 36.6 * C. It then melts without side effects. Stir gently, do not beat. Avoid contact with steam and water. I also add condensed milk or butter or cream to plain white chocolate. But in a porous one would not risk it, he is capricious. It is not used for cast products, ordinary chocolate is ordered. But for fastening nuts and waffles it is quite suitable!
For many, it is impossible to work with porous; when overheated, the chocolate itself becomes unsuitable - grainy and tough.

Thank you very much auto RU for absolutely correct explanation - "bow my head." I'm a beginner, but I already know a little about chocolate - especially about porous white (I work a lot with it, since it is the cheapest in the purchase of chocolate (not glaze ...) ...) Thank you for sharing yours with us (I'm on "you") knowledge and experience!

: bye: I think so: it's great to share experiences with people who are passionate about one area, because it is simply impossible to study everything and in all directions on your own.

Nina, where do you often use porous?

Nina, where do you often use porous?

In ganache all the time (sometimes to reduce the cost by half with high-quality glaze ...).In creams, always-there, I often use the same ganache, 80% based on the same white. I mix it into the curd masses (the type of cream "Swiss", look - I put my cutter there). Until I just baked biscuits on a little ... I have been planning "this little business" for a long time. I look at your cake recipes, I really, really like, "noble" ones (like "European" ...): bravo: It's just that Ferrero does not bake, not a fan of whole nuts in the cake, but from chopped cashews or almonds only. .. But the taste is very close and understandable to me, I really perceive the crunchy layer with nuts with chocolate cakes + serious cream ... I have a cake of this type, I only make bizet + roughly crushed almonds, because it is "caramelized" in that meringue and keep well up to 3 years in a layer of chocolate or ganache. True, there were failures with him - so far the "experimental" option ...

What is the weight of the cake?

What is the weight of the cake?

I got this cake weighing 2.600

Natasha, thanks for the recipe. I report: the cake is delicious. As the guests said - noble.
For the nuts I took white porous Roshen chocolate, everything was perfectly combined, froze and then broke into pieces. For the wafer crumb I took white porous with glazed cococonut shavings - she added crunchiness to the waffles. The nuts in the cake were immediately recognized, but no one identified wafer-chocolate-coconut crumb.
I have a heart shape with a diameter of 28cm. I counted the recipe for 2 eggs, kneaded and baked separately 2 cakes for 50 minutes. It turned out to be 590 gr. and 2.5 cm high, cut in half. Cream - prescription. The nuts snuggled well and stuck to the ganache, but the waffles did not want to snuggle and everyone tried to crumble. I covered the cake with mastic, so the other half of the ganache lay on the waffles to hold them at least a little.
In total, the cake turned out to be 2.9 kg and 7.5 cm high (without coating and mastic).

Natasha! Thank you so much for the recipe! : rose: I made this cake on my husband's DR, so considering that the highest praise from his lips is "normal", this time my dear said: "THE CUP IS AWESOME!" This miracle really had to be done in a double volume, since I poured it into a rectangular shape and it turned out that there was nothing to divide, so I made another portion of the dough. I also covered it with mastic, but did not additionally reinforce the layer of wafer-nuts, I kept myself strong! Thanks again! Oh, yes, I forgot to add that I imagined that for less "flowability" of the nut layer, I would have to heat it up a little with a hairdryer in order to glue it a little, but even without these additional manipulations the "crunches" did not really fall apart