- 300 g butter
- 300 g sugar
- 2 tsp vanillasugar (selfmade)
- 8 eggs
- 400 g ground hazelnuts (IÂ´m not sure how many cups do you need for 200g)
- 2 tsp baking powder
- 26 Ferrero Rocher
- 700 ml cream
1. Preheat oven to 356 degrees.
2. Prepare cake pans by spraying generously with original Pam. Place an inverted flower nail in the center of each pan and spray with Pam as well.
3. In a large bowl, cream the butter. Add the sugar and vanilla sugar and beat until light and fluffy and continue beating.
4. Add the eggs to the butter and sugar mixture, one at a time,beating well after each addition,
5. With the mixer set on low speed, add the ground hazelnutzs and baking powder to the eggs mixture.
6. Pour the batter into the prepared pans ( I use 32 cm diameter),and bake 45-50 minutes. or until a cake tester inserted in the center of the cake comes with moist crumbs attached.
7. Cool the cakes in the pan on wire racks for 10 minutes. Runa knife around the edges, and then invert the cakes onto a rack to cool completly.
8. The Rocher balls crush, either mash with a fork in a bowl, crush, or with a hand blender or mixer. (Though the chocolates were previously in the freezer, they are pretty hard). Whip the cream until stiff and mix with chopped Rocher. Now fill the sponge so, cover and weigh down on it and in the refrigerator, preferably overnight, so everything is nice and firm.
9. then cover with ganach or buttercream and now itÂ´s ready for fondant.
Hereâs a link to instructions on how you can fill the pie so the filling does not come into contact with the fondant
sorry for my bad English, I should practice some more â¦:-)
Very interesting tutorial and the recipe sounds yummy. My question is why the flower nail in the cake pan.
Hi! you said we could cover it with fondant but doesn't this cake need to be refrigerated?
For jeartist~ i've always been taught to use a metal flower nail in middle of a cake pan, it heats up and helps your center bake faster and more evenly. When you flip cake, you can just pull the nail out. It's always worked on my large cakes, hope that helped!
thank you.... I will try it next time just pull the nail out...
yes, the cake need to be refrigerated, I always put my fondant covered cakes in the refrigerator...
They are my husbands favorite chocolates. I know what I am making him for his birthday. A few questions. What type of cream do you use? Also does this recipe not have flour in it?
I always use Whipped cream, there is no flour, cause you have the ground hazelnuts...
This is great, thank you! The sponge recipe is gluten free since it uses hazelnut flour. Hazelnut flour is available in most US health food stores, by the way, and is easier to find than hazelnuts themselves. The Ferrero Rocher themselves are not GF (I am so sad, I used to love those things), but I could make a ganache of cream and Nutella, which is GF. Thanks SINJ77!
hi I've heard about this but will try and have ago, my cakes always come out with a hick. thanks Velina
I´m happy that you like it... try it!!! it´s yummie.... tomorrow I will make one again and a Snickerts cake, too....
do you need 400 g or 200g of ground hazelnuts ? thanks
This sounds good! I just made a candy box cake decorated with these candies-wish I had this recipie sooner. If I use hazelnut flour I assume you would use the same weight, right? I also wonder why the reference to both 400 and 200 grams weight. Hope we see an answer soon...
sorry, I think, of course 400 g, I can´t change it....
I have a silly question (as usual). After you trim the edges of the cake, do you also cut the cake in half horizontally for a top and bottom?
yes, that´s right....
What kind of cream? Is it heavy whipping cream or regular?
I'm trying this recipe next week. It looks delicious! Just a question, what is vanillasugar? I've never heard of it before. Thanks :)
how does one make vanilla sugar?
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