Nutella mousse cake recipe and ganache roof

Nutella’s mousse cake and ganache topping, Glazieli did last Christmas and was a success!

Ingredients for Lot Bread

• 8 exasperated
• 2 cups of sugar
• ½ cup of water
• ¼ cup of milk
• ¼ cup of oil
• 3 cups of wheat flour
• 1 salt whistle
• 1 tablespoon (dessert) of powder yeast
• 8 clear

Preparation mode

1. Beat the egg yolks with the sugar for 10 minutes.
2. Add water and milk and beat for another 15 minutes.
3. Add the oil and gradually the flour.
4. Put the salt and yeast and stir.
5. Beat the egg whites and lightly incorporate into the dough.
6. Bake in baking sheet, 30 cm, greased and floured.
7. Bake 180 degrees.

Say from Glazeli

You have to make 2 recipes. And the cake must be totally cold to be unmolded and stuffed.

Nutella foam

Filling ingredients

• 3 Nutellas
• 2 cans of sour cream without serum
• 2 tablespoons of flavorless gelatin
• 4 tablespoons of chocolate powder
• 1 cup of sugar
• 6 egg whites

Filling way of preparing

1. Take the nutella cream and chocolate powder in a bath, mix until smooth.
2. Beat the egg whites and gradually put the sugar until firm.
3. Note: The egg whites should be mixed very slowly.
4. Then mix the cream made with the nutella with the dissolved gelatin with 4 spoons of water (heat a little in the microwave and mix well) and the egg whites in snow.
5. Let it freeze for 4 hours.

Glazieli Tips

The topping I used the ganache recipe from the site but I made it with dark chocolate. It was a little strong and the taste of Nutella’s mousse didn’t appear much, but overall it was very tasty. For children I suggest following the ganache recipe the way it is on the site.

I made a recipe and a half of ganache.

Assembly

1. Wet the cake with the syrup in all steps.
2. 1st part of the cake
3. Nutella Stuffing
4. 2nd part of the cake
5. Nutella Stuffing
6. 3rd part of the cake
7. Nute
8. 4th part of the cake
9. Ganache coverage

Syrup ingredients

• 2 cups (curd) of milk
• ½ cup (curd) of filtered water
• ½ can of condensed milk

Glazieli Tips

After riding the cake it should be in the refrigerator for at least 6 hours. Then just confection.
I used the wizard’s pastry bag, the pitanga 34 confectioner beak from the wizard. I did the baskety work on the side of the cake, work on a cord on the edge of the cake and the roses on the cake.

Work with 2 pastry bags, while using one I made another preparation in the refrigerator, because on hot days the heat of the hands melts the ganache and it’s hard to work!
Thank you Losana, for your patience and all your tips. A hug! Glaze

Mother tip

Recipe and photo kindly sent by Glazieli Fernanda