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
-
70 minDessertfresh plum, lemon, vanilla bean, water, granulated sugar, white port, digestive cookies, Italian scoop ice pistacchio, blackberries, blueberries, fresh raspberries, mint leaves, broccocress,cold plum dessert soup
-
20 minDessertlemon, fresh basil, Ponti aceto balsamico di Modena Invecchiato, blackberries, raspberries, sun-ripened pomegranate seeds, strawberry meal, whipped cream in cup,meringues with marinated blackberries, pomegranate seeds and raspberries
-
110 minDessertcherries, gelatin, sugar, dark chocolate, Full Milk, whipped cream, almond shavings,two-color mousse
-
25 minDessertFull Milk, cornstarch, cocoa powder, sugar, White chocolate, milk chocolate,triple chocolate custard
Nutrition
675Calories
Sodium0% DV0g
Fat60% DV39g
Protein20% DV10g
Carbs24% DV71g
Fiber0% DV0g
Loved it