Root Hazelnut Cake


Working Method

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


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