Filter
Reset
Sort ByRelevance
Hopeconnex
Stuffed chipola cake
Also try this delicious filled chipolatacake
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the cake lengthwise into 3 equal slices. Put the cake in the freezer while you make the filling.
-
Beat the whipped cream with the sugar and put in the refrigerator.
-
Roast the hazelnuts in a dry frying pan and chop the nougat into small pieces.
-
Stir the ricotta well with the honey. Spoon the nuts and the nougat through the ricotta.
-
Divide the jam over two layers of cake and divide the ricotta filling over it.
-
Re-stack the layers of cake and place the cake on a plate. Cover and let stiffen in the refrigerator for about 1 hour.
-
Spread the cake around with the whipped cream and put the Christmas chocolates around and on top.
-
Cut the cake into thick slices.
Blogs that might be interesting
-
90 minDessertWhite chocolate, egg, sugar, whipped cream, mixed red fruit, orange,white chocolate mousse with red fruit
-
13 minDessertfresh fig, cremaceto classico, 55% balsam, whipped cream ice cream,warm figs with ice
-
315 minDessertsugar, kiwis, fresh fresh mint, lime,ice cream of kiwi with mint
-
25 minDessertegg, sugar, lemon zest, flour, cream cheese, mascarpone, powdered sugar, powdered sugar, dark chocolate,creamy biscuit roll
Nutrition
675Calories
Sodium0% DV0g
Fat60% DV39g
Protein20% DV10g
Carbs24% DV71g
Fiber0% DV0g
Loved it