Ferrero Rochers Thermomix Cake

Ferrero Rochers Thermomix cake, a magnificent very gourmet cake made from Ferrero Rochers and Nutella, easy and simple to make with the Thermomix for a birthday full of greed.

Here is the recipe for the Ferrero Rochers Thermomix cake, a magnificent very gourmet cake made from Ferrero Rochers and Nutella, easy and simple to make with the Thermomix for a birthday full of greed.

For 2 sponge cakes:

  • 6 eggs
  • 200 g flour
  • 200 g sugar
  • 2 sachets of vanilla sugar
  • 2 sachets of baking powder
  • 20 g bitter cocoa

For the filling cream:

  • 300 g mascarpone
  • 100g cold whole cream
  • 60 g nutella
  • 9 Ferrero Rocher.

For the cover cream:

  • 200 g cold whole liquid cream
  • 400 g mascarpone
  • 2 tablespoons cocoa
  • 100 g sugar

For the chocolate frosting:

  • 100 g of liquid cream
  • 60 g dark chocolate
  • 1/2 gelatin sheet

For decoration:

  • 50 g crushed hazelnuts
  • 5 ferrero rocher

Directions:

For the sponge cake:

  1. Insert the whisk into the bowl then put 3 eggs, 100 g of sugar and the 1 sachet of vanilla sugar then set for 7 minutes at 37 ° on speed 3.
  2. Add 100 g of flour, 10 g of cocoa, 1 sachet of yeast and mix for 20 seconds on speed
  3. Pour the preparation in a previously buttered and flour mold then bake in the preheated oven at 180 ° C for 20 to 25 minutes.
  4. Once cooked, unmold and let cool.
  5. Prepare the second sponge cake with the rest of the ingredients in the same way.

Prepare the cream to fill the cake:

  1. Put the ferrero rocher chocolates then mix 5 sec on speed 8, and set aside.
  2. Put the whisk in the bowl and put the liquid cream and the mascarpone then mix for 1 minute on speed 3.
  3. Add the nutella and mix for 1 minute on speed 3.

For mounting :

  1. Cut the sponge cake in half to obtain 4 circles.
  2. Place the first circle, spread the cream and sprinkle the chopped ferrero rocher
  3. chocolate, then cover with a second circle then spread the cream and sprinkle the chopped chocolate.
  4. Repeat the operation then cover with the last circle.

Prepare the cover cream:

  1. Insert the whisk into the bowl, put the cream and the mascarpone then set 1 minute on speed 3.
  2. Add the sugar and cocoa then set 1 minute on speed 3.
  3. Spread the cream on the top and sides of the cake then smooth well. (keep some of the cream for decoration.
  4. Place the cake in the refrigerator.

Prepare the chocolate icing:

  1. Soak the gelatin in cold water for 6 to 8 minutes.
  2. During this time put in the bowl the cream and the chocolate in pieces then regulate 3 minutes at 50 ° on speed 2.
  3. When the bell rings, add the wrung gelatin and then set 10 seconds to speed 3.
  4. Let cool then pour over the top in the center of the cake and slightly around the edges.
  5. Immediately place the cake in the refrigerator.
  6. Decorate your cake with the rest of the cream and place the ferrero rocher chocolates.
  7. Also decorate the base of the cake with the crushed hazelnuts.

LEAVE A REPLY

Please enter your comment!
Please enter your name here