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
-
5 minDessertstrong coffee, ice, dark chocolate,iced coffee with chocorasp
-
75 minSmall dishbutter, flour, bread-crumbs, butter, sugar, cinnamon powder, egg, walnut, root, orange juice, self-raising flour,carrot-nut cake
-
185 minDessertorange, raisins, biscuit and gingerbread spices, wholemeal flour, baking powder, dark brown sugar, egg, kitchen syrup, milk, voice ginger, butter,spice cake with ginger and raisins
-
25 minDessertgelatin, cocoa powder, sugar, milk, egg, whipped cream, dark chocolate, White chocolate, sixlets shimmer silver,chocolate bavarois
Nutrition
675Calories
Sodium0% DV0g
Fat60% DV39g
Protein20% DV10g
Carbs24% DV71g
Fiber0% DV0g
Loved it