Recipe for Ferrero cake!


I will make the recipe available in WP codes version on original post, so check that out if you wish to print it. 🙂

For the biscuit:

2 glasses of sugar (I used a glass that contains 2,5 dL)

1 glass of rough flour

1 glass of smooth flour

½ of baking powder

1,5 spoon of baking soda (bicarbonate)

¾ glass of cocoa (with no sugar)

1 vanilla sugar

2 eggs

1 glass of milk

½ glass of hot water


For when the biscuit is baked:

½ glass of boiled milk cooled down

mixed with 2 spoons of sweet cocoa


For the cream:

400 grams of Nutella

500 grams of mascarpone cheese (I used whey b/c it’s cheaper)

200 grams of toasted hazelnuts

8 big cookies with hazelnut, we have Napolitanke and they look like this:








Mix the yolk from 2 eggs with sugar, pour the milk while mixing and then pour in the hot water. Mix the albumen separately until it is like whipped cream and add to the mixture slowly mixing with spoon, not with electric machine. Put in the oven, preheated to 180 Celsius and bake approximately 40 minutes. You can check with a toothpick when the biscuit is done, just put the toothpick in and if nothing stays on it – it is done.

Cool the biscuit down and cut it in half.

Now, the cream. First, take the skin of the hazelnuts by warming them in hot water (if desired) and fry them just a little in a pan. Mill the cookies and hazelnuts with a machine or a mixer. I left 50 grams of hazelnuts for the decoration on top. Mix all the ingredients together. Divide in thirds – 1/3 for the first layer, 1/3 for the second and the rest for all around the cake.

Put the first half of biscuit in mold again so it would not soften and lose texture because now you will pour the milk with sweet cocoa over it, to make it juicy. I turned it upside down because it is more straight from the bottom. Pour just how much milk you think it needs, and don’t forget that you need the same amount for the second half. Put the cream on the first half. Put the second half of biscuit on top and repeat pouring the cocoa and milk mixture on. Now put the second layer of cream on. You can remove the mold and start applying the rest of the cream all around the cake. I had some leftover, but it quickly vanished. 😉

I have decorated the top with the ground hazelnuts I have left aside for that purpose and with few of Ferrero Rocher’s bought in store.

Bon Appetit! Dobar tek!

19 thoughts on “Recipe for Ferrero cake!

    1. Oh, thank you so muhuhuch 😀 Why I wrote it like that? Because I sound like that at the moment, I cough in every sentense XD I hope this cold will leave my side soon so I can get my way into being myself and be more on blog. 🙂

      1. alienorajt

        My absolute pleasure, Ivy. I send healing thoughts your way and hope that your cough and cold will go away soonest! xxx

  1. I can’t wait to translate this into South Georgia cooking!! LOL
    What would a 2.5 dL “glass” measurement be do you think??
    And what is the difference between rough flour and smooth flour??
    This recipe sounds like tiramisu, which is “yum”. 🙂
    Any advice given will be appreciated!!

    1. Ugh, tell me about it… I had such a difficut time translating it… dL is deciliter, 1 Liter has 10 deciliters I hope that helps. Gram is measurment we use, no ounces or I don’t know how you call it XD 1 kilo has 1000 grams.
      So I used a glass that holds 2 deciliter of liquid for measurment.

      Hmmmm, do you have differnet flour? One for baking buiscuit and one for pies? Like different flour for different type of cakes?

      Please do tell if anything else is confusing I had a lot of work into translating this since we don’t use same measurments…

      1. Very helpful on the measurements…I think I can convert it to standard U.S. measurements 🙂
        On the flour—for cakes I use a very soft cake flour (Swans Down). For biscuits, meaning not a cookie, but a biscuit you would eat for breakfast (see my post on Matt’s Biscuits 🙂 ) I use a soft all-purpose “Southern” flour (White Lily). For cookies (oatmeal, chocolate chip, sugar, etc) I use a plain all-purpose flour (King Arthur, Pillsbury, Gold Medal).
        So I think I can make this work!! Yum!!! Thanks!! 🙂

      2. Hehehehe yeah I know, it is very confusing to me when I read recipes from USA, I’m like ??? 🙂

        Yeah, we have two types of flour, smooth and sharp we call them and they are used for different type of cakes, but here you use both. 🙂 I think one of the first two and third would do. 😀

        You HAVE to let me know if you try to make it 🙂

      3. No problem!! I love to cook but don’t do it quite as much as I used to…doing yard work here in South Georgia this weekend so I don’t foresee baking in my very near future. 🙂 I made an interesting not-to-sweet bread/cake the other day for some energy LOL…original recipe called for extra-virgin olive oil, raisins, and pine nuts. I substituted light olive oil (not low-fat, just called “light” and not as strong tasting as extra-virgin) and currants. Thought about using almonds but husband is not a nut eater in cakes or cookies. Dried cherries would probably be good too.The olive oil makes it really moist and gives it a unique flavor. Very tasty 🙂

      4. Thought about just putting the recipe here, but why do that when I can write a blog post about it?? LOL
        So be on the lookout later today for the recipe. 🙂

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