BAKERY - Colored Chocolate Cake With Whipped Cream and Hazelnuts From Piedmont

The above displayed home made Colored chocolate cake with whipped cream and hazelnuts from Piedmont can be a perfect MEAL for your family, relationship, weddings or even birthday parties.....in this article, Miss Ruth would like to take us through on how to prepare something exactly like this. Continue after the cut

INGREDIENTS (mold by 20 cm):

1. 120 grams of Farina di Kamut Biologica Ruggeri
2. 30 grams of Farina di Riso Ruggeri
3. 200 grams of sugar
4. 200 g butter organic cream centrifuged
5. 50 grams of cocoa
6. 3 eggs
7. half a bag of yeast
8. 250 ml of cream
9. 3 tablespoons hazelnut cream
10. 1 tablespoon of powdered sugar
11. apricot jam q.s.
12. sugar paste in various colors to decorate

PROCESSING

• Beat the softened butter with the sugar and then the eggs.
• Add to the mixture the flour, cocoa and baking powder sifted.
• Pour into greased and floured mold and bake at 180 ° C for about 45 minutes, depending on your oven.
• Unmold the cake on a wire rack and allow to cool.
• Assemble the cream with the icing sugar.
• Cut the cake in half horizontally and fill with hazelnut cream and whipped cream.
• Coat the surface with apricot jam (slightly) and decorate with sugar paste.

 

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