Dišpetoža / Ferrero rocher cake

Dišpetoža / Ferrero rocher cake
Scroll down for recipe in English...

Ljubav svijeta svu, sve najbolje i najslađe ... sve što voliš u nju sam prelila...
Neću i ne mogu zamisliti dan drugačiji od ovoga danas i onoga jučer.
Iz dišpeta gorčini, sutra ću opet smišljati, vagati, miksati, okusu ljubavi još jednu notu dodati!

Dišpetoža / Ferrero rocher cake

Sastojci za biskvit:
6 većih jaja, 180 g šećera, 120 g brašna, 50 g gustina, škrobnog brašna, 40 g kakaa, 20 g otopljena masla 1/ 2 praška za pecivo ili 1 žličica.

Za karamel sloj: 
200 g lješnjaka, 300 g šećera, 3 dl vrelog mlijeka.

Za kremu: 
500 g mascarponea, 400 g linolade ili nutelle, 500 ml vrhnja za šlag.

Za mrvice izvana: 
150 g napolitanki s lješnjakom, smeđi biskvit i krokant od 150 g lješnjaka i 120 g šećera.

Priprema:

Za biskvit odvojiti bjelanjke i žutanjke. Bjelanjke umutiti u čvrst snijeg i postupno dodati pola količine šećera. Posebno žutanjke umiksati s preostalim šećerom, dodati otopljeni maslac, prosijano brašno s ostalim sastojcima ... Sve dobro mikserom izraditi i pjenjačom umiješati snijeg. Izliti u papirom obložen kalup promjera 26 cm ili 28 cm. Peći 15 - 20 min na 170°C.  Probati čačkalicom! Ako ostaje trag tijesta na 
njoj, peći još kratko! 

Dišpetoža / Ferrero rocher cake

Hladan biskvit rezati tako da se skine gornji sloj s malo biskvita, izlomi i osuši u pećnici za mrvice...Ostatak rezati 2 puta, da se dobiju 3 kore.
Za karamel sloj otopiti, karamelizirati šećer do smeđe boje, dodati krupno mljevene lješnjake i miješati dok se sve ne obloži karamelom. Mlijeko mora biti vrelo u tom trenutku. Maknuti karamel s vatre i uliti mlijeko...
Oprezno jer će jako zapjeniti. Promiješati i vratiti na vatru ...kuhati još 5 - 7 min... Paziti na vatru cijelo vrijeme, jer karamel ne smije zagoriti... Malo ohladiti i vruć preliti, rasporediti preko 2 kore biskvita.

Dišpetoža / Ferrero rocher cake

Za kremu mikserom izmješati sir i nutellu. Umiješati prethodno tučeno vrhnje.

Dišpetoža / Ferrero rocher cake

Odvojiti 2-3 žlice kreme za kuglice i jedan dio za rozete i tortu izvana. Ostalo rasporediti preko karamel sloja koji je potpuno hladan.

Napraviti krokant - Popržiti šećer, dodati lješnjake ...izvaditi na pek papir. Kad se ohladi izlomiti i samljeti skupa s napolitankama i smeđim biskvitom.
Dio mrvica izmiješati s odvojene 2-3 žlice kreme da bude čvrsto i oblikovati kuglice. Uvaljati u krupno mjevene lješnjake. 

Dišpetoža / Ferrero rocher cake

Složiti tortu ... uvaljati i posuti mrvicama...
Iz vrećice sa zvjezdastim otvorom napraviti veće rozete ...na svaku staviti po jednu kuglicu ...

Detaljan postupakpripreme pogledajte u našem video receptu...


Izgledom i dijelom u okusu ovo je ferrero rocher i uživajte jer je najbolja od svih sličnih!

Ferrero rocher cake


*************************************

Ferrero rocher cake

Ferrero rocher cake

Love all the world, all the best and sweetest ... whatever you like in it I spilled ...I will not and can not imagine a day different from this today and of yesterday .In spite of the bitterness, tomorrow I will again come up with, weigh, mix, taste love...
Ingredients for the biscuit :
6 large eggs , 180 g sugar , 120 g flour , 50 g of density , 40 g of cocoa , 20 g melted butter 1/2 baking powder or 1 teaspoon .
For the caramel layer :
200 g hazelnuts , 300 g sugar , 3 dl of hot milk . 
For the cream : 
500 g mascarpone , 400 g Nutella , 500 ml heavy cream . 
For crumbs from the outside : 
150g Wafer with hazelnuts , brown biscuit and " krokant " of 150 g hazelnuts and 120g sugar .

Preparation:
For biscuit separate whites and yolks . Whisk the egg whites into stiff and gradually add half the amount of sugar . In particular, mix egg yolks with the remaining sugar, add melted butter , sifted flour with other ingredients ... All good mix with mixer and with whisk mix snow. Pour into paper coated mold diameter 26 cm or 28 cm .  Bake in oven for 15 - 20 min at 170 ° C . Try  with a toothpick ! If dough stays on track, bake it another minute or two ! Cold the biscuit!
Cut the biscuit so that the upper layer is removed with a small peaces of biscuits, broken it up and dried in an oven for crumbs ... residue the rest of the biscuit 2 times cut to obtain 3 crust .
Ferrero rocher cake

For the caramel layer dissolve , caramelize the sugar until brown , add coarse ground nuts and mix until everything is overlaid caramel . Milk must be boiling at this point . Remove the caramel from the heat and pour the milk ... Be careful because it is very foamy . Stir and return to fire ... boil for another 5-7 minutes ... Beware of the fire all the time , because the caramel not scorch ... A little cool and hot pour , spread over 2 biscuit crust .

Ferrero rocher cake

For the cream Mix mascarpone cheese and Nutella . Stir previously whipped cream .
Separate 2-3 tablespoons of cream for the balls and one part for rosettes and cake outside. Other spread over caramel layer when is completely cold .
Make "krokant"
- Fry the sugar , add nuts ... remove from the heat and put it on the baking paper . When cool break out and grind together with waffles and biscuit brown . 
Part of the crumbs mixed with separate 2-3 tablespoons of cream to be firm and make balls. Roll in rough milled nuts .
Ferrero rocher cake

Decorate the cake .. roll and sprinkle crumbs ... From bags with star hole to make larger rosettes ... on each put one ball ...
A detailed procedure for preparing look at our video recipe ...


Appearance and taste of this cake is the Ferrero Rocher and enjoy because it is the best of all similar !

Ferrero rocher cake

Primjedbe