Monday, 27 June 2016

Ferrero Rocher Cake

This is a recipe a friend of mine has to prepare every year for her sons birthday. I never had the chance to eat a piece of it because this is a cake that never lasted till the next day.

I have reached 15 000 Followers at the SortedFood community.  Baking this cake is my way to say Thank You to the community.

Just take note, Ferrero Rocher are not sold in summer in our shops. In two supermarkets in town I was not able to buy any, I got lucky on my trip to France instead.

recipe for the dough:
200 g ground hazelnuts
1 tsp baking powder
5 eggs separated
200 g sugar
1 package ready to make chocolate pudding powder (Dr.Oetker)
1 small vile of rum aroma

recipe for the topping:
1 large can of peaches, sliced
500 ml double cream
2 packages cream stiff
16 balls Rocher

Beat the egg whites very stiff.
Beat the egg yolk with the sugar very creamy until nearly white
Add hazelnuts, baking powder, pudding powder and rum and mix well. It will be a very stiff mixture.
Use a quarter of the egg white and start loosen the mix, do it in 4 steps and be careful with the last one.

Use a 26 diameter loose bottom baking dish and grease it and place paper on the bottom.
Fill in the mixture and bake at 180 C for 25 to 30 minutes until a skewer comes out clean. Get it out of the dish and peel off the paper and let it cool completely.

Drain the peaches and put the slices in a round way on top of the cake.
Beat the cream with the stiff powder.
Take a sharp knife and cut 8 Rocher in halfs, the other 8 Rocher crush and mix into the cream.
Take 2/3 of the cream on top of the peaches with an offset spatula and smear the last third all around the cake.
Use some slices of paper to stick under the cake before you start, so you get a clean cake in the end.

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