For sponge cake (form 26 cm.)
-9 tablespoons of sugar (200 g)
-2.5 cups ground hazelnuts (300 g)
-3 tablespoons flour (100 g)
-3 tablespoons of cocoa powder (90 g)
-3 teaspoons baking powder (pack-12 g)
-300 g of butter at room temperature
– 420 grams of dark chocolate
-10 tablespoons of Nutella chocolate paste (350 g jar)
-200 grams of waffles
-16 Ferrero Rocher Chocolates
Beat eggs with sugar until the weight is tripled.
Mix flour, cocoa and baking powder.
Add chopped nuts.
In three approaches, gradually add the dry mixture to the egg. Grease the cake mold with butter and pour the dough into it.
Bake at 170 degrees for about 40 minutes.
Melt the chocolate in the microwave or in a water bath. Then cool the chocolate completely to room temperature.
Mix chocolate with whipped butter and nutella separately. Whisk together until smooth.
Cut the baked shortcake lengthwise into 3 shortcakes.
Crumble the waffles.
On each layer, apply the cream and sprinkle with wafer crumbs.
The remaining cream, grease the cake from the outside over the entire surface, sprinkle with waffles and nuts, if there is a little left.
Put candy around. Cool the cake well and before serving, remove it a little earlier so that the cream becomes softer.
Enjoy your meal!
Categories: Light Snack