Marble wreath with Ferrero Rocher
easy
90 mins
90 mins
Ingredients
- 450 g butter or margarine at room temperature
- 1 package Vanillin sugar
- 250 g Sugar
- 6 Eggs (size M)
- 450 g Flour
- 1 package Baking Powder
- 11 TABLESPOONS Milk
- 3 TSP Cocoa powder
- 125 g crunchy nut pralines with nougat cream (e.g. Ferrero Rocher)
- 100 g Hazelnut kernels with skin
- 300 g Dark chocolate coating
- 20 g Coconut oil
- 7-10 Tbsp Fat and flour
Directions
- 1
Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir alternately with 8 tablespoons of milk into the dough. Halve the dough. Stir into one half cocoa and 3 tablespoons milk.
- 2
Put the dough halves alternately into the greased, flour-spread springform pan with tube bottom insert (26 cm Ø) and pull through with a fork. Spread the nut pralines evenly throughout the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Take the cake out of the oven and let it rest for about 10 minutes. Turn out of the tin and let it cool down on a cake rack. Roast the nut kernels in a pan without fat, let them cool down briefly and remove any nut skin that comes off. Coarsely chop the nuts. Coarsely chop the chocolate coating and melt in a bowl on a warm water bath. Add coconut oil, let it cool down a little (about 15 minutes) and spread it on the cake.
- 3
Roast the nut kernels in a pan without fat, let them cool down briefly and remove any nut skin that comes off. Coarsely chop the nuts. Coarsely chop the chocolate coating and melt in a bowl on a warm water bath. Add coconut oil, let it cool down a little (about 15 minutes) and spread it on the cake. Sprinkle with nuts. Refrigerate again for about 30 minutes until the chocolate icing is firm
- 4
1 3/4 hours waiting time
Nutrition Facts
410 kcal
34 g
28 g
6 g
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