Root Hazelnut Cake

Working Method

Combine all base ingredients and mix on medium speed for 3-4 minutes.
Pour the batter on a 30x40cm pan.
Bake in an oven with an upper temperature of 190°C and a lower temperature of 165°C for 18 minutes.
Whisk Ambiante and Carat Supercrem until soft peaks form.
Cut the cake into 4 pieces and spread chocolate cream on each piece.
Put the remaining cream into a piping bag, then pipe the top of the cake in opposite directions to form tree roots.
Place back in the freezer for 60 minutes.
Sprinkle with Choco Powder.

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Root Hazelnut Cake

Ingredients

Working Method

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