Wrong desert Ferrero Rocher
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Countertop preparation method:
Beat eggs with sugar and a pinch of salt until they double in volume.
Mix flour, cocoa, baking powder and ground hazelnuts, then combine with beaten eggs.
Wallpaper with butter and baking paper a shape of 23 cm and pour the dough.
Bake for 40 minutes at 180 degrees C. Remove from a grill and leave to cool. When it has cooled, cut it in three.
How to prepare cream for decoration:
Melt the chocolate on a steam bath, let it cool to room temperature and mix it with butter and Nutella.
Decor:
Mix the cream until you get the whipped cream, then add Nutella until smooth.
Assembly :
Place the first sheet of worktop on a plate, syrup it with a quarter of the amount of cappuccino and spread 1/3 of the cream. Sprinkle half of the amount of wafers that you have previously crushed.
Next is the second sheet of countertop, syrupy, then 1/3 of the cream and the rest of the wafer.
Then place the third sheet on the counter and cover the cake with the remaining cream. On the edge, decorate with roasted, peeled and crushed hazelnuts.
With the help of a posh, form the strands on which you place the Ferrero Rocher candies.
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