Chocolate Maltesers Cake

Ingredients for 10 people

150 g Soft butter
150 g Sugar
3 eggs
80 g Cornstarch
½ cup Yeast
80 g Flour 00
60 ml Milk, hazel or liqueur liquor
1 teaspoon Vanilla Extract
150 g White Chocolate
1 tablespoon Seed Oil
1 Nutella spoon
 Chocolate hazelnuts


Preparation

✔️Place the butter in cream with the sugar, join 1 egg at a time and continue to bang; add the liqueur and the vanilla. Empty the cream butter with the sugar, combine 1 egg at a time and continue to slam; add liqueur and vanilla.
✔️Place the egg whites and add them to the butter mixture, combine the sifted flour with maize and yeast. Mix for 1 minute until you have a creamy dough. Add the albumens and add them to the butter mixture, also combine the sifted flour with maize and yeast. Mix for 1 minute until you have a creamy dough.
✔️Grind and flour a 20 cm zuccotto mold and pour the dough. Cook in the preheated oven at 170 ° static function for about 50-60 minutes, always do the needle test before baking, it must dry out. Cool and then shred on a grating. Fill and flake a 20 cm zuccotto mold and pour the dough. Cook in the preheated oven at 170 ° static function for about 50-60 minutes, always do the needle test before baking, it must dry out. Cool and then shred on a grating.
✔️Dissolve the white chocolate in the microwave or bain-marie, add the nutella and the oil, mix in to incorporate them well and pour on the zucchini evenly. Slowly cool the icing, otherwise the balls slide, decorated with chocolate-covered hazelnuts.