Ferrero Rocher ring cake

Name: Ferrero Rocher ring cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 250 g Flour; 50 g Cornstarch; 3 TSP Baking Powder; 4 TABLESPOONS Whipped cream; 150 g crunchy nut chocolates (12 pieces); 7-10 Tbsp with nougat cream; 1 sachet (100 g) Cake glaze "dark"; 2 TABLESPOONS chopped hazelnuts; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
250 g Flour
50 g Cornstarch
3 TSP Baking Powder
4 TABLESPOONS Whipped cream
150 g crunchy nut chocolates (12 pieces)
7-10 Tbsp with nougat cream
1 sachet (100 g) Cake glaze "dark"
2 TABLESPOONS chopped hazelnuts
7-10 Tbsp Fat and breadcrumbs

Directions

1
Beat the lukewarm fat, sugar, vanillin sugar and salt until foamy. Stir in the eggs one after the other. Sift flour, starch and baking powder and alternately add cream. Halve the pralines and fold in. Grease a ring cake tin (2.3 litres capacity) and sprinkle with breadcrumbs. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes.
2
Let the cake rest in the tin for approx. 10 minutes and turn it over onto a grid. Let it cool down. Melt the cake glaze in a water bath. Mix in nuts and pour the icing on the cake. Let it set. Cut the cake into pieces and serve