Delicious Rocher Sheet Cake
Ingredients
- For the batter:
- 3 eggs
- 1 cup (200g) sugar
- 1 packet vanilla sugar
- 1/2 cup (100ml) oil
- 3/4 cup (200ml) milk
- 3 tablespoons cocoa powder
- 1 packet baking powder
- 2 cups (250g) all-purpose flour
- 1/2 cup (50g) chopped hazelnuts
- For the cream:
- 2 1/2 cups (600ml) heavy cream
- 2 packets vanilla sugar
- 2 tablespoons whipped cream stabilizer
- 1 1/4 cups (300g) mascarpone cheese
- 3/4 cup (100g) cream cheese
- 2 generous tablespoons Nutella
- Additionally:
- 5.3 ounces (150g) Nutella
- Rocher chocolates
- some hazelnuts
Instructions
Beat eggs, sugar, and vanilla sugar until fluffy. Gradually add the remaining ingredients. Pour the batter into a greased 9x13-inch baking pan. Bake in a preheated oven at 350°F (180°C) for about 20 minutes. Let it cool.
Cream:
Whip the heavy cream with vanilla sugar and whipped cream stabilizer. Add the remaining ingredients
Spread cooled cake with Nutella. Smooth the cream over it. Decorate with remaining cream and Rocher chocolates. Chill for at least 4 hours, preferably overnight.
Tastes creamy delicious - give it a try.
Baking time: Bake in a preheated oven at 350°F (180°C) for about 30 minutes.
Baking pan size: about 9x13 inches (25x35cm)
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