Hazelnut Red Wine Layer



Store temperature: (2-10°C)

Shelf days: 5 days


- Put all ingredients in a mixing machine (except cooking oil) 

- Mix for 1 minute slow, then move to fast speed in 5 minutes move to slow speed in 1 minute, add oil 

- Put powder in a 40*60cm tray lined with baking paper 

- Bake at 180°C for 12-15 minutes


- Boiling all ingredients to rumble then turn off 

- Let the mixture be cool

- Melting dark chocolate and whipping, then adding Nutella Halzenut Spread and mix well

Cake Cream

- Mix creamyvit with fresh milk then beat it until fluffy 

- Add topping cream, whipping cream (beated) into the custard cream , mix well

Shaping & Decoration

- Cut cake into equal 8 slices 

- Use pastry brush to spread wine all cake surface 

- Put one by one: cake - hazelnut - cake - hazelnut- strawberry - cake- hazelnut - cake - cream cake 

- Use chocolate to decorate on cake surface


Complexity level:  

- Totel weight of recipe: 2162 gr 

- Weight of per cake: 900 gr 

- Quantity: 2 cakes