Large cake tin24cm diameter, 10cm tall
Fresh cream330 g
Sugar330 g
Flour280 g
Hazelnut flour50 g
Vanilla Extract10 g
Milk chocolate1500g
White chocolate200g
Toasted hazelnuts1/2 cup or to personal preference
Ferrero Rocher46 or to personal preference

Birthday Cake - step by step

  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.