Gib-mir-die-Kugel Torte (Hazelnut Cream Cake)

2 Dec

If one day you would like to seduce a friend or family member with a one of a kind birthday cake, then I´ve got the right recipe for you! This cake is a dream of hazelnut cream, made with two packs of Ferrero Rocher chocolate balls. And the best thing about it: It´s gluten free. For the dough you use ground hazelnuts instead of flour.

A side comment on the German title: Gib mir die Kugel could be translated as Give me the bullet or Shoot me. This reflects a little bit the feeling you will have after having indulged in a generous slice. Since it is a German recipe originally, I have included the German version below.

Ingredients

150g soft butter or margarine

150g sugar

2 packs vanilla sugar or a few drops vanilla flavor

4 eggs

200g ground hazelnuts

1 pack or 1 tablespoon baking soda

32 Ferrero Rocher chocolate balls (equals 2 packs)

600ml whipping cream

40g milk chocolate

Preparation

1) First blend the butter, the sugar, 1 pack of vanilla flavoring and the 4 eggs together. Then add the ground hazelnuts and the baking soda to the mix.

2) Bake at 180 degrees Celsius or 350 degrees Fahrenheit for 30 min. Let the dough cool down before applying the cream layer.

3) In a bowl crush 24 chocolate balls. Then whip the cream until stiff, add some vanilla flavoring and gently blend into the crushed chocolate balls.

4) Use a cake ring to evenly spread the hazelnut cream onto the dough.

5) In a cup or small bowl that you place into a pot with hot water, melt the milk chocolate and decorate the cake by sprinkling the chocolate with a fork onto the hazelnut cream layer. Tastes great if kept in the refrigerator a few hours prior to serving.

Tip: If your whipped cream isn’t stiff enough, I recommend a special whipping cream powder by Dr.Oetker. If I remember it well, it’s called Whip It in the States. You mix it into the whipping cream and will get a great result.

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Deutsche Version:

Zutaten

150g Butter

150g Zucker

2x Vanillezucker

4 Eier

200g gemahlene Haselnusskerne

1TL Backpulver

32 Schoko-Nuss-Konfektkugeln (2 Packungen Ferrero Rocher)

600ml Schlagsahne

2 Pack Sahnesteif

40g Vollmilchkuvertüre

Zubereitung

1) Die Butter, den Zucker, Vanillezucker und die 4 Eier mit einem Mixer vermischen. Dann die gemahlenen Haselnüsse und das Backpulver hinzufügen und einrühren.

2) Den Tag bei 180 Grad (160 Grad Heissluft) 30 min lang backen.

3) Nun 24 Schokokugeln zerdrücken, danach die Sahne mit dem Sahnesteif  und etwas Vanillezucker oder -aroma steif schlagen. Anschließend portionsweise unter die Masse heben.

4) Mit Hilfe eines Tortenrings die Creme gleichmäßig auf dem Teig verteilen.

5) Die Schokolade im heißen Wasserbad erhitzen. Dazu am besten die Schokolade in einer Tasse, die in einem Topf mit heissem Wasser steht, schmelzen. Zum Schluss die geschmolzene Schokolade mit einer Gabel auf die Crememasse spritzen.

Serviertipp: Der Kuchen schmeckt am besten, wenn er vor dem Servieren einige Stunden im Kühlschrank gekühlt wurde.

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