Ferrero Rocher Cake

Ferrero Rocher Cake

Give it a try! It’s absolutely amazing!

Ingredients 📝

For the sponge cake:

  • 4 eggs
  • 130 g sugar
  • 80 g flour
  • 30 g cocoa powder
  • 30 g vegetable oil
  • 40 g milk
  • 1 tsp baking powder

I used 2 sponge cakes with 4 eggs each. Pan size: 38*26 cm

Bake at 180°C (356°F) until done. I don’t grease the parchment paper.

For the meringue:

  • 4 egg whites
  • 300 g sugar
  • Pinch of salt

Mix egg whites with sugar and salt. Beat initially at medium speed, then after 2-3 minutes, increase to maximum and beat until it reaches a consistency as shown in the video. Dry at 120°C (248°F) for 3-4 hours. The time depends on the oven. I also left the meringue in the turned-off oven until completely cooled.

For the cream:

  • 300 g butter
  • 380-450 g sweetened condensed milk

You can adjust the amount of condensed milk because its sweetness varies. So, taste and adjust accordingly.

Next, assemble the cake, but before that, prepare hazelnuts. Dry them at 140°C (284°F) in the oven for at least 15-20 minutes and let them cool.

FORGOT TO MENTION: Top it off with ganache. Pour hot cream over dark chocolate in equal amounts. Mix until smooth, let it cool, then pour it over the cake.

Done! 🍫

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