John Myers
Ingredients for 1 servings:
- 150 g butter, soft
- 150 g sugar
- 1 packet of vanilla sugar
- 4 eggs
- 200 g hazelnuts, ground
- 1 tsp baking powder
- 32 balls/n confectionery, (Ferrero Rocher)
- 700 ml cream
- 1 pack of cream stiffener
- 40 g milk chocolate coating
Instructions
Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 55 minutes
Fashion cake
Beat the soft butter with a hand mixer until smooth. Gradually stir in the sugar and vanilla sugar until the mixture forms a thick batter. Then gradually stir in the 4 eggs. Mix the nuts with the baking powder and slowly stir in portions. Pour the batter into a round springform pan (26 cm diameter) and bake at 180°C (top/bottom heat) for 30 minutes. Remove the cake base from the pan and let it cool. Halve 8 chilled Ferrero Rocher balls and set aside for decoration. Crush the remaining balls with a hand blender or briefly in a mixer (important: the Rochers are best frozen beforehand to ensure they are really hard). Whip the cream with the cream stiffener until stiff and fold about 2/3 of it into the crushed Rochers. Spread the cream evenly over the batter, pipe 16 cream puffs onto the cake with the remaining cream and place half a Rocher ball on each one. Decorate the center of the cake with milk chocolate. Chill the cake in the refrigerator for 3 hours.
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