Ferrero Cake

Hazelnut milk, Egg yolk, Hazelnut paste, Water, Allulose, Gelatin, Table salt, Egg, Egg white, Almond flour, Allulose, Cocoa powder, Baking powder without starch, Table salt, Citric acid, Coconut cream, Sugar-free milk chocolate, Allulose

Let it stand: 30 min. Heat on the stove: 10 min. Chill in the refrigerator: 6 h. Whisk with a mixer: 15 min. Bake in the oven: 20 min. Cooking: 20 min. Chill in the refrigerator: 10 h. Heat on the stove: 5 min. Chill in the refrigerator: 1 h.

Start by preparing hazelnut milk and chilling it fully. Pour water (50 g) over gelatin (10 g) and let it bloom for 20-30 minutes. Then combine hazelnut milk (280 g), egg yolk (80 g), allulose (15 g), and salt (1 g), mix well, and heat gently until the mixture thickens slightly without boiling.

Take the saucepan off the heat, add the bloomed gelatin and hazelnut butter (70 g), then blend until smooth. Cover the cream with plastic wrap touching the surface and chill it for 4-6 hours. Before assembly, simply loosen it with a whisk rather than blending again.

For the sponge, mix almond flour (45 g), cocoa powder (10 g), starch-free baking powder (3 g), salt (1 g), and citric acid (1 g). Whip egg white (120 g) to soft peaks while gradually adding part of the allulose. In a separate bowl, whip whole eggs (150 g) with the remaining allulose (35 g) until the mixture becomes pale and noticeably airy.

Fold the dry ingredients into the egg mixture, then gently fold in the whipped egg white. Spread the batter onto a sheet lined with silicone-coated parchment in a rectangle about 38×32 cm and bake at 160°C with top and bottom heat, no convection, for 15-20 minutes until the surface looks even and matte. Peel off the parchment from the still warm sponge and cut it into 5 long strips about 6 cm wide.

Spread the hazelnut cream evenly over all strips. Roll the first strip into a tight spiral and stand it upright on a cake board, then wrap the remaining strips around it one by one to build a round cake. Wrap the cake with acetate or place it into a ring, tighten it lightly, level the top, and chill for at least 10 hours so the structure can stabilize fully.

For the glaze, heat coconut cream (60 g) with allulose (3 g) almost to a simmer and remove from the heat. Add sugar-free milk chocolate (50 g) and stir until the mixture becomes smooth and glossy. Pour the glaze over the cold stabilized cake, spread it gently, and chill for at least 1 more hour. Serve well chilled in small slices.