Svi su tražili recept za ovu tortu 💥 SOČNI FERERRO 🤎🤎🤎

Tražili ste…🤎 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 . . You searched for... 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 fi-30 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