CAKE FILLING:
Start by spreading the chocolate filling on the initial crust, followed by half of the sweet cream. Then spread the second crust, then the hazelnut filling and the remaining half of the sweet cream. At the end, cover with the third crust and generously spread the coffee filling.
PREPARATION OF THE GLAZING:
Ganache cream:
Heat the sweet cream until it boils, then mix in the chocolate, mix until combined, cool and spread on the cake!
SERVING:
Served with a smile and a cup of coffee
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