John Myers
Roche Cake
The perfect roche cake recipe with a picture and simple step-by-step instructions.
- 80 g Butter
- 80 g Sugar
- 5 Pc. Egg yolk
- 100 g Grated almonds
- 100 g Ground hazelnuts
- 1 teaspoon Baking powder
- 1 tablespoon Brandy
- 100 g Dark chocolate, e.g., Ritter Sport grated
- 5 Pc. Protein
- Covering:
- 1 glass Sour cherries
- 1 packet Icing powder
- 2 tablespoon Sugar
- 1 teaspoon Ground cinnamon
- 1 Pc. Star anise
- 2 cl Kirsch
- 3 sheet Gelatin
- 600 ml Whipped cream
- 1 packet Rocher
- Cocoa powder
- Beat butter & sugar and egg yolks until frothy.
- Fold in the almonds & nuts, brandy & chocolate
- Beat the egg whites until stiff and fold into the mixture. Line the springform pan with baking paper, pour in the batter. Bake at 200 ° C for about 20 minutes. Let the base cool down.
- Place the cake ring around the base.
- Mix sour cherries with juice 1/4 liter & cake glaze, add cinnamon, sugar, schnapps & star anise, bring to the boil and spread on the floor.
- Soak gelatine, 10 min. Let it swell, then dissolve, fold into the cream. If you ask yourself why, I am giving the cake to a party because the cooling is not 100% guaranteed, so it is better if the cream is a little stiffer.
- Put some cream in a cake syringe before adding the Roche. We need them for the decoration.
- 12 Mash the Roche balls and fold them into the whipped cream.
- Fold the mashed Roche into the cream. Spread on the sour cherries.
- Spray the decoration on the cake.
- 4 Cut the balls in 1/4 for decoration.
- 70 draw in small dots, sprinkle with cocoa. now cool for at least 3 hours.
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