Roscon stuffed with caramelized hazelnut truffle (round cake)

Ingredients to make the roscon:

120g sugar

120g flour

4 eggs

1 tablespoon cointreau liqueur

* Made in a 23cm hollow mold

Ingredients to make the filling:

250ml of double cream

20g of pure cocoa

60g of caramelized hazelnuts

65g of icing sugar

For decoration:

150g icing sugar

2 tablespoons milk

10-15 caramelized hazelnuts

Some dark chocolate chips


To prepare the roscon, preheat the oven to 170º, mix the eggs with the sugar, then add the flour and finally add the cointreau. We will coat the mold with margarine and put the mixture that we have prepared in the oven for 35 minutes. Then we will prepare the filling, we will assemble the previously cooled double cream in the fridge, when it is taking shape we will add the sugar and cocoa. When everything is well integrated we will chop the caramelized hazelnuts and with the help of a spatula we will integrate very carefully so that the cream does not come down

Then we will pass the truffle in a pastry bag to fill the crown more easily, we will let it rest until the roscon has cooled and we can open it in half. Once opened, we will fill the crown with the truffle that we have made.

To prepare the decoration we will simply take the icing sugar and milk and mix it until obtaining an elastic texture and the sugar has been integrated. Finally we will cover with the icing sugar the roscon, on top we will put some pieces of dark chocolate and some caramelized hazelnuts so that it looks good.

¡A recipe for the sweet tooth, naturally irresistible!

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