John Myers
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Truffle Dome Cake with Ferrero Rocher and Roasted Almonds
The perfect truffle dome cake with ferrero rocher and roasted almonds recipe with a picture and simple step-by-step instructions.
for the biscuit
- 5 Eggs
- 4 tablespoon Water cold
- 1 pinch Salt
- 150 g Sugar
- 1 tablespoon Vanilla sugar brown
- 130 g Flour
- 65 g Maizena
- 2 Knife point Baking powder
Truffle chocolate filling
- 100 g Dark chocolate
- 300 ml Cream
- 1 tablespoon Sugar
- 250 g Qimiq Classic Vanilla
- 100 g Roasted almonds
- 100 g Cake leftovers cross
- 7 piece Ferrero Rocher
Truffle chocolate topping
- 100 g Dark chocolate
- 250 ml Cream
- 250 ml Jam
- 250 ml Shortcrust biscuit stars
first the biscuit mixture
- Separate the eggs – beat the egg white with a pinch of salt and a little cold water until stiff – stir the egg yolks together with the sugar and vanilla sugar until foamy – mix the flour with the corn maize and the baking powder – now carefully stir in small portions of snow and flour alternately with a whisk – Spread the sponge cake evenly on a baking sheet lined with baking paper and bake at 180 degrees O / U heat for 15-18 minutes
Prepare the truffle chocolate filling
- First heat the cream and gently melt the chocolate in it – then the truffle cream mixture is chilled for a few hours – then taste the chocolate truffle cream and, if necessary, add sugar to taste – then whip the QimiQ vanilla until stiff, mix in and put everything back in the cold
prepare the dome
- Cut the biscuit with the underlying baking paper into 2 circles – 1.) a smaller one the size of the diameter of the bowl in which the dome cake is made (my bowl was 20 cm in diameter and 8 cm high) – 2.) a large one Circle for the dome (dimensions: diameter of the bowl plus bowl height) – divide the large circle into 8 parts and cut away small strips for the dome (see picture number 8) – then use the baking paper underneath to place the biscuit in the bowl
- the cut-away biscuit strips are cut into cubes and baked again in the oven until they are nice and dry and cross – either use purchased roasted almonds or prepare them yourself – recipe under: roasted almonds – my fine version – chop the roasted almonds into large pieces (who likes it cross can also just cut them in half or even leave them whole)
Finish the dome fill
- Now we get the chocolate truffle cream from the refrigerator and mix in the crispy cake cubes and the chopped roasted almonds – halve the Ferrero Rocher balls and place them on the small cake base to see how many you need – then spread a small amount of the chocolate truffle mixture on the cake base and press the halved Ferrero Rocher with the cut side down into the chocolate truffle mixture on the cake base
- Pour the rest of the chocolate truffle mixture into the biscuit dome – cut away everything that protrudes along the upper edge of the bowl with a horizontally held knife – turn the prepared cake base plate with the Ferreros on top of the dome – press the whole thing down well so that no air holes arise – for 2- Chill well for 3 hours
The “chocolate truffle coat” for outside
- Heat the cream and gently melt the chocolate in it – chill for approx. 2 hours – then whip well with the mixer until a compact, spreadable truffle mixture is formed
- Place a large board on the bowl with the dome cake, turn everything over with swing, remove the bowl and the baking paper – first coat the outside of the biscuit dome thinly with jam, then distribute the truffle mixture evenly around the biscuit and smooth it out – it looks very decorative if you then press shortcrust pastry stars or something similar into the truffle mixture – alternatively, the truffle cake can also be sprinkled with cocoa powder
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