Birthday Cake

120 min



  • Large cake tin (24cm in diameter, 10cm tall)

    330g fresh cream

    330g sugar

    4 eggs

    280g flour

    50g of hazelnut flour

    10g Vanilla Extract


  • 1000g cream

    1500g milk chocolate


  • 200g white chocolate

    1/2 cup toasted hazelnuts, or to personal preference

    46 FERRERO ROCHER®, or to personal preference


  1. For the cake:

    • Whip the cream, previously cooled from the refrigerator.
    • In a large bowl, beat the eggs and sugar for about 15 minutes with an electric mixer.
    • Sift the flour and baking powder and add it to mixture along with a few drops of vanilla extract.
    • Finally, fold the whipped cream from bottom to top.
    • Bake the sponge cake in a preheated oven for 30 minutes at 180C; then, another 20 minutes at 160C.
    • For the top layer, repeat the recipe by reducing the dose in half, for a mold of 18cm in diameter/10cm tall. Each sponge cake will be cut into three equal parts.
  2. For the filling:

    • Pour the cream into a saucepan and cook over low heat.
    • As soon as it starts to boil, remove from heat and add the chocolate to melt it.
    • The mixture should be smooth and consistent. Let it cool.
    • With a spatula, layer the milk chocolate ganache inside the cake and spread it over the outside as icing.
  3. For the final touches:

    • Melt the white chocolate in a double boiler and drizzle on top, allowing it to drip slightly off the side of the cake. Spinkle toasted hazelnuts on white chocolate drizzle.
    • Place the top layer of the cake onto the base and repeat with white chocolate and toasted hazelnut sprinkle.
    • Finish decorating with FERRERO ROCHER around the base of each layers of the cake.