Giant wafer cake

Giant wafer cake

published on 14 May, 2018 at 10:04
Cardboard Box
Thin Card
Sandwich Wrap
Tin Foil
Half Pipe Cake Mould 30cm x 10cm x 5cm
Melted chocolate
550g Hazelnut cream
300g wafer biscuits
200ml Milk
60g Sugar
35g Cornstarch
50ml Cooking Oil
1 Tsp vanilla extract
100g Toasted Hazelnuts
15g Brown Sugar
60g White Chocolate
100ml Whipping Cream
100g Milk Chocolate (plus 50g more for brushing)
100g Dark Chocolate
50g Vegetable Oil
Melted dark chocolate for decoration
 
Instructions:
Take your cardboard box and cut half circle shapes the shape size as your cake mould but only 2.5cm deep, you will need 14-16 of these.
Stack these half moon shapes together in two even piles so they are approximately 1.5cm tall and wrap tightly in sandwich wrap.
Take a thin piece of cardboard if your cake mould has ridges like most and line the mould to get a smooth side.
Then add tin foil trying to keep creases to a minimum.
Take a little melted chocolate and brush to the base of the separator wedges we made and tick them to the mould separating it into 3 even sections.
Heat 250g of the hazelnut cream either over a double boiler or in a microwave and brush over the whole mould.
Cut enough wafer biscuits in half to line the mould and remove one of the three layers.
Begin sticking these wafers to the mould with the warmed hazelnut cream.
Cut out further wafers to line the remaining edges and separator wedges to line the whole mould.
Finish this part by brushing again with warmed hazelnut cream.
Freeze this for 60 minutes whilst we prepare the filling
Whisk together the milk, sugar, egg yolks and vanilla extract.
When combined cook over a medium heat until thick custard is formed cooking all of the time and then set aside to cool.
Toast your hazelnuts and then blend with the brown sugar until a ‘nut butter’ forms.
Melt your white chocolate.
Add these to your cooled custard and then combine.
Take this mix and then whip in a stand mixer until it becomes pale and loose.
Whilst this is happening whip your whipping cream and add to the stand mixer and beat until combined.
Remover your mould from the freezer and add in the custard filling ensuring there are no air gaps.
Cover the top of the mould with more wafers cut to size.
The brush with more melted chocolate.
Freeze for 3 hours.
When frozen remove from the mould and remove the foil and separator wedges.
Fill any holes as required with more melted hazelnut cream.
Stand either on a cooling tray or three glasses.
Now make the glaze by heating the remaining 300g of hazelnut cream, 100g milk chocolate, 100g dark chocolate and vegetable oil until a smooth chocolate sauce forms.
Pour this sauce over your cake as evenly as possible.
Add strips of more melted dark chocolate to decorate and chill for 3 hours before serving.
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