Grandma’s Fine Rocher Cake

(433 votes)
Total Time Icon
Total time: 20 min
Preparation Time Icon
Prep time: 20 min
Yield Icon
Enough for 1 person

🍓 Ingredients

4 Eggs
150 grams Sugar
150 grams Butter
200 grams Ground hazelnuts
2 packages Confectionery (Rocher a 200 g)
1 teaspoon Baking powder
40 grams Couverture (whole milk)
600 grams Cream
30 grams Hazelnuts planed
1 package Cream stiffener
8 balls Confectionery (Rocher) keep cool
1 package Vanilla sugar

🍽 Instructions

Beat the butter with the sugar until fluffy. Stir in the eggs one by one, fold in the hazelnuts and baking powder.

Insert the bottom of a springform pan upside down and grease it, pour in the batter and bake in a preheated oven at 175°C for 30 minutes, let it cool down afterwards. Crush the Rocher balls. Whip 400 g cream until stiff, add cream stiffener and vanilla sugar and fold into the Rocher mixture in 2 portions, spread on the cake base and chill the cake for approx.

30 minutes. Coarsely chop the chocolate coating and melt in a bain-marie. Carefully remove the cake from the mold. Press the hazelnut flakes to the edge of the cake. Put the couverture in a freezer bag and cut a small hole in the bag, then decorate the cake with the liquid couverture in the bag.

Chill again for about 10 minutes. Whip 200 g cream until stiff and decorate the edge of the cake with 16 tuffs. Then cut the 8 Rocher balls in half and place them on the cream puffs.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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