Chocolate ferrero rocher cake

The calculation in the recipe is for a 16cm (6.30 inch) cake.

• Sift all the dry elements, and mix.
• Add the milk, butter and egg, and mix.
• Pour in the boiling water, and stir.
• Bake the sponge biscuit at 338-356F (170-180C) for 40-50 minutes.
• Wrap the finished biscuit in cling film, and refrigerate overnight. Divide into 3 cake layers.

• Make the ganache: dissolve the chocolate in hot cream. Leave it for stabilization for at least 4 hours under the film.
• Next, whip the ganache with a mixer at medium speed until bright; add the cream cheese and powdered sugar, and whip until smooth (for not too long).

• To make hazelnut paste, just mash the hazelnuts in a blender, adding half a tsp. of vegetable oil.
• Melt the chocolate, and mixit with the paste, crumbled wafers and a little chopped hazelnuts.
• Lay out the mixture on parchment paper, and let it cool slightly.

• Spread the cream on each cake layer, make cream sides along the edge, put half of the crispy nuts in the center.
• Let the assembled cake stay in the fridge for at least a few hours, and then level it.

The cream is enough to assemble and smooth out the whole cake with a thin layer.