Ingredients
- 150 g margarine
- 150 g sugar
- 2 package vanilla sugar
- 4 eggs
- 200 g grinded hazelnuts
- 1 teaspoon baking powder
- 24 cooled Rocherballs
- 3 cups of cream (600 ml)
- 1 package cream stiff help
Preparation
- Stir the margarine with the sugar and 1 package vanilla sugar.
- Add the eggs one by one.
- Mix the grinded nuts with the baking powder and add it to the dough.
- Cover a 26 cm-spring form with baking paper and fill it with the dough.
- Bake the dough at 180°C for 30 minutes.
- Turn the spring form for 180° and let it cool down.
- Cut 8 Rocherballs to halfs.
- Cut the other Rochers with a fork to small pieces.
- Stir 2 cups of cream stiff with cream stiff help and mix it with the small pieces of Rocher.
- Add the Rochercream on top of the dough.
- Stir 1 cup of cream with 1 package vanilla sugar stiff.
- Spread the cream over the Rochercream.
- Add the Rocherhalfs on top of the gateau.
Refinement
- -
