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Ferrero Rocher Cream Tart Number Cake

Servings 20 cm round cake
Author Natalie

Ingredients

For hazelnut cookie dough:

  • 250 grams all-purpose flour
  • 50 grams ground hazelnuts
  • 100 grams sugar powder
  • 200 grams cold butter cut into cubes
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 egg L

For vanilla mascarpone cream:

  • 225 grams of mascarpone cheese at room temperature
  • 60 grams powdered sugar
  • 2 tsp. vanilla extract
  • 2 tbsp. instant vanilla pudding powder
  • 250 ml. cold whipping cream

For chocolate praline mascarpone cream:

  • 225 grams of mascarpone cheese at room temperature
  • 60 grams powdered sugar
  • 20 g 2 tbsp. cocoa powder
  • 1 tbsp. praline paste
  • 1 tsp. instant coffee powder optional
  • 3 tablespoons instant vanilla pudding powder
  • 250 ml. cold whipping cream

For decoration:

  • Ferrero Rocher
  • Cocoa nibs
  • Chocolate chips
  • Edible gold dust

Instructions

Hazelnut Cookies Dough:

  1. In a food processor with a steel blade, put flour, hazelnuts, powdered sugar, butter, salt and vanilla and process into a crumbly mixture.
  2. Add egg and blend until large chunks of dough are obtained.
  3. Form the dough into a disc shape and wrap in plastic wrap.
  4. Cool for about an hour in the refrigerator.
  5. Divide the dough into 3 pieces.
  6. Roll out each part of the dough about 4-5 mm thick and cut out a 20 cm circle. In the center of the circle cut another circle of 10 cm in diameter. Place the cookie on a baking pan lined with baking paper.
  7. Repeat with the remaining two pieces of dough.
  8. Preheat oven to 170 Celsius degrees.
  9. Bake the cookies for 10-15 minutes or until they are completely golden.
  10. Cool at room temperature and freeze for about an hour before the cake is assembled.

Vanilla Mascarpone Cream:

  1. In a mixer with a whipping attachment put cheese, powdered sugar, vanilla and instant pudding and whip on medium speed until you get a uniform mixture.
  2. Increase the speed of the mixer and add the whipping cream in a thin stream while whipping. Continue to whip until you get a very stable cream.
  3. Transfer the cream to a piping bag fitted with a smooth 2 cm piping tip.

Chocolate Praline Mascarpone Cream:

  1. In a mixer with a whipping attachment put cheese, powdered sugar, cocoa powder, praline paste, coffee and instant pudding and whip on medium speed until you get a uniform mixture.
  2. Increase the speed of the mixer and add the whipping cream in a thin stream while whipping. Continue to whip until you get a very stable cream.
  3. Transfer the cream to a piping bag fitted with a serrated 2 cm piping tip.

Assemble the Cake:

  1. Place the first layer of cookie on top of a serving dish.
  2. Drizzle mounds of vanilla mascarpone cream on the inside and outside of the base (to be seen in layers) and chocolate mascarpone cream in the part between them (this will be a surprise revealed after cutting).
  3. Place over another cookie and repeat the drizzling the creams the same way.
  4. Place the third cookie base over and drizzle the remaining of the creams freely.
  5. Decorate with halved Ferrero Rocher candy, cocoa beans, chocolate chips and edible gold dust.

Recipe Notes

  • Keep the cake in a closed container for up to 3 days in the refrigerator.
  • It is recommended to prepare the cake a day before serving and keep in the refrigerator, so it is convenient to cut it.
  • You can diversify and decorate with any type of candy you like.
  • Instead of praline paste, you can use the same amount of Nutella.
  • I used this edible gold dust (affiliate).