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Ferrero Rocher cake

updated

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Ingredients for 1 servings:

  • 1 cake base (Viennese sponge cake, light, high, 3-piece)
  • 4 cups of cream
  • 2 pts. confectionery (Ferrero Rocher)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

without baking

Set aside 6 Rocher for decoration. Put the remaining Rocher in a bowl and chop them up. Whip 3 cups of cream until stiff and mix with the Rocher mixture. Divide the Rocher cream mix into three portions and divide each between the three cake layers. Spread it on the top layer as well. Put the layers together. Whip the last cup of cream until stiff and spread it on the edges, leaving some for decoration. Halve the 6 reserved Rocher and arrange them on top of the cake (this makes 12 cake layers). Decorate with the remaining cream as desired. Refrigerate until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Ferrero Rocher cake

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