Ferrero-Rocher cake

Name: Ferrero-Rocher cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1 package Pudding powder "Vanilla flavour" (for cooking); 3 TABLESPOONS Sugar; 350 g Sugar; 400 ml Milk; 7 Eggs (size M); 7-10 Tbsp Salt; 2 TABLESPOONS Cocoa powder; 6 TABLESPOONS Flour; 2 coated Tsp Baking Powder; 325 g Walnut kernels; 5 Protein (size M); 1 1/2 TABLESPOONS Honey; 1 TABLESPOON Potato flour; 250 g room-warm butter; 4 Hazelnut chocolates; 50 g Hazelnut kernels; 200 g Whipped cream; 1 cube (25 g) Coconut oil; 400 g Dark chocolate coating; 7-10 Tbsp Cling film; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1 package Pudding powder "Vanilla flavour" (for cooking)
3 TABLESPOONS Sugar
350 g Sugar
400 ml Milk
7 Eggs (size M)
7-10 Tbsp Salt
2 TABLESPOONS Cocoa powder
6 TABLESPOONS Flour
2 coated Tsp Baking Powder
325 g Walnut kernels
5 Protein (size M)
1 1/2 TABLESPOONS Honey
1 TABLESPOON Potato flour
250 g room-warm butter
4 Hazelnut chocolates
50 g Hazelnut kernels
200 g Whipped cream
1 cube (25 g) Coconut oil
400 g Dark chocolate coating
7-10 Tbsp Cling film
baking paper

Directions

1
Mix the pudding powder with 3 tablespoons of sugar. Stir with 100 ml milk until smooth. Bring 300 ml milk to the boil in a saucepan, remove from the heat. Stir in the pudding powder. Let simmer for about 1 minute while stirring. Pour into a bowl, cover directly on the surface with foil. Let it cool down at room temperature.
2
Separate eggs. Beat the egg whites until stiff, add 1 pinch of salt and 200 g sugar. Stir in egg yolks first, then cocoa briefly. Mix 5 tbsp. flour and baking powder, sieve over the egg cream and fold in carefully. Line the bottom of a springform pan (28 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 35 minutes. Let it cool down and remove from the tin. Wash and dry the mould.
3
Finely chop 250 g walnuts. Beat the egg white until stiff, add 1 pinch of salt and 150 g sugar. Carefully fold in nuts, honey, 1 tbsp. flour and potato flour. Line the bottom of the springform pan (28 cm Ø) with baking paper. Fill in nut mixture and smooth it down. Bake in a hot oven at the same temperature for about 20 minutes, let cool down.
4
Whisk the warm butter with the whisk of the hand mixer until white-creamy. Stir the pudding until smooth. Stir in tablespoons bit by bit. Cut the sponge cake base in half horizontally. Place a cake ring around the lower cake base. Spread half of the cream on top and smooth it down. Place the meringue base on top. Spread the rest of the cream on top. Finish with the top, dark cake base and chill for about 2 hours.
5
Cut the chocolates in half. Roast the hazelnuts and remaining walnuts briefly in a pan without fat, take them out and let them cool down. Heat cream and coconut oil. Chop the chocolate coating, add to the cream and remove from the heat. After approx. 5 minutes mix to a smooth glaze. Cover the cake with the icing, leaving 2 tablespoons of icing aside. Decorate the cake with pralines, hazelnuts and walnuts. Cover with the rest of the icing in strips. Chill for about 1 hour.