Fine Rocher cake

Name: Fine Rocher cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 150 g soft butter or margarine; 150 g + 1 tablespoon of sugar; 4 Eggs (size M); 200 g ground hazelnuts; 1 TEASPOON Baking Powder; 1 glass (720 ml) Sour cherries; 30 g Cornstarch; 2 packages (200 g each = 16 pieces each) Chocolate-nut confectionery balls (e.g. "Rocher balls"); 400 g Whipped cream; 1 package Cream stabiliser; 50–60 g Hazelnut flakes; 30–40 g Dark chocolate; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

150 g soft butter or margarine
150 g + 1 tablespoon of sugar
4 Eggs (size M)
200 g ground hazelnuts
1 TEASPOON Baking Powder
1 glass (720 ml) Sour cherries
30 g Cornstarch
2 packages (200 g each = 16 pieces each) Chocolate-nut confectionery balls (e.g. "Rocher balls")
400 g Whipped cream
1 package Cream stabiliser
50–60 g Hazelnut flakes
30–40 g Dark chocolate
7-10 Tbsp Grease

Directions

1
Cream fat and 150 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix ground nuts and baking powder and stir in. Grease the bottom of a springform pan (26 cm Ø).
2
Put the dough into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Remove from the springform pan and let it cool down.
3
Drain the cherries on a sieve, collect the juice. Stir starch and 6 tbsp. cherry juice until smooth. Boil up the rest of the juice and 1 tbsp. sugar in a pot. Stir in starch and boil again for about 1 minute.
4
Fold in the cherries. Place a cake ring or springform pan rim around the base. Spread the cherry compote evenly on the base. Let it cool down.
5
Crush the confectionery in a bowl, except for 4-6 pieces for decoration. Whip the cream until stiff, allow the cream setting agent to trickle in. Fold cream in 2 portions into the confectionery crumbs. Spread the confectionery cream on the cherry layer and smooth it down.
6
Chill the cake for about 30 minutes.
7
Roast the hazelnut leaves in a pan without fat until golden brown. Take out immediately and let it cool down. Roughly chop the chocolate and melt over a warm water bath. Remove the cake from the edge with a knife and remove the cake ring / springform pan edge. Press the hazelnut flakes to the edge and spread the chocolate in strips over the cake with a spoon. Decorate with the remaining confectionery balls
8
waiting time approx. 2 hours