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Make the Butter Cream

  • White Shortening 500.0 g
  • Soft Cream 500.0 g
  • Simple Syrup 300.0 g

Make the Chocolate Crispy

  • Nutella 250.0 g
  • Almond Chips, roasted and grounded 35.0 g
  • Cashew Nuts, roasted and grounded 35.0 g
  • Dark Chocolate, melted 35.0 g

Make the Cake

  • Eggs 250.0 g
  • Yolk 100.0 g
  • Cake Stabilizer 12.0 g
  • Sugar 120.0 g
  • Medium Protein Flour 110.0 g
  • Milk Powder 20.0 g
  • Cocoa Powder 20.0 g
  • Chocolate Paste, to taste
  • Cake Margarine 120.0 g
  1. Make the Butter Cream

    • Mix white shortening and soft cream, then put in the simple syrup until smooth.
  2. Make the Chocolate Crispy

    • Mix nutella, almond, cashew nuts and melted chocolate evenly. Pour in a 22 cm diameter pan, freeze it.
  3. Make the Cake

    • Mix eggs, sugar, cake stabilizer until rises.
    • Sifted all dry ingredients and put in egg batter. Mix evenly.
    • Add in the melted margarine.
    • Pour the batter in greased 22 cm round pan and bake in 180°C preheated oven for 25 minutes.
    • Divide the sponge into 3, wet with simple syrup then spread with butter cream, sprinkle the crispy chocolate over the butter cream. Repeat until all layers are done then cover the cake with butter cream and garnish as you like.