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Micina FERRERO torta:
Biskvit:
3 šalice smedjeg šećera
1,5 šalica oštrog brašna
1,5 šalica glatkog brašna
2 žličice praška za pecivo
2 žličice sode bikarbone
1 šalica + 1 žl tamnog kakaa
3 jaja
1 ,5 šalica ulja
3 žličice arome vanilije
1,5 šalica kipuće vode

Izmješati sve suhe sastojke u jednoj zdjeli, postepeno ih dodavati u izmiksane mokre sastojke i tek na kraju dodati vrelu vodu.
Peći u kalupu fi 30 kojem ste dno premazali maslacem i posuli krušnim mrvicama. Stranice ne trebate na taj način torta dobije manje “trbuščića”
Mjera šalice je 2 dcl.
Peći na 180* 40 min. Pečen biskvit dobro ohladiti i prerezati na 3 kore.
Krema:
400 g nutelle ili dr. nougat namaza
500 g mascarponea
250 g tostiranih lješnjaka ( polovina sitno mljevenih, polovina krupnije sjeckanih)
4 nougat napolitanke (opcionalno)
sve izmiksati, filati tortu i na vrh izliti ganache. Posuti sjeckanim lješnjacima.
Ganache:
200 ml vrhnja za šlag
200 g tamne čokolade
50 g maslaca
na laganoj vatri zagrijati vrhnje i u njemu otopiti čokoladu. Dodati maslac i izliti na tortu.
Dobro ohladiti prije serviranja.
Po želji od viška biskvita napraviti kuglice za dekoraciju pogledaj cijeli video recept na @youtube kanalu @just.katebake
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Mica's FERRERO cake:
Biscuit:
3 cups of brown sugar
1.5 cups of strong flour
1.5 cups of plain flour
2 teaspoons of baking powder
2 teaspoons of baking soda
1 cup + 1 tbsp of dark cocoa
3 eggs
1.5 cups of oil
3 teaspoons of vanilla flavoring
1.5 cups of boiling water
Mix all the dry ingredients in one bowl, gradually add them to the mixed wet ingredients and only at the end add the hot water.
Bake in a fi30 mold, the bottom of which you have coated with butter and sprinkled with breadcrumbs. You don't need sides that way the cake gets less "belly" The measure of the cup is 2 dcl.
Bake at 180* 40 min.
Cool the baked biscuit well and cut it into 3 crusts. Cream:
400 g of Nutella or other nougat spread
500 g of mascarpone
250 g of toasted hazelnuts (half finely ground, half coarsely chopped)
4 nougat wafers (optional)
mix everything, fill the cake and pour ganache on top. Sprinkle with chopped hazelnuts
. Ganache:
200 ml of whipping cream
200 g of dark chocolate
50 g of butter
heat the cream over low heat and melt the chocolate in it.
Add butter and pour over the cake.
Cool well before serving.
If desired, make balls for decoration from the excess biscuit
watch the entire video recipe on the @youtube channel @just.katebake . . #justkatebake #recipe