You are here:
4
Ingredients
16 person(s)
-
6
5h 15min
Preparation 5h 15minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 6
-
Recipe is created for
TM 5
Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl! -
Recipe is created for
TM 31
-
Recipe is created for
TM 21
-
5
Recipe's preparation
- -Toast 150g hazelnuts and remove skin by rubbing in a tea towel
-Add 100g hazelnuts, 250g choc ripple biscuits and 250g digestive biscuits along with 200g of butter cubed. Combine 10 seconds, speed 9.
-scrape down sides and repeat, 10sec sp9
-press into a large lined springform cake tin (I did this whole recipe in a 20cm & 25cm tin with a thin base).
-whip 500g double cream until stiff using butterfly speed 4. Watch through the hole to be sure you don't turn it to butter.
-add 750g cream cheese, 150g icing sugar, 400g Nutella and remaining hazelnuts.
-mix at speed 5 for 30 seconds, sacral sides down and repeat at speed 5 for 30 seconds.
-pour onto the prepared base & refrigerate for at least 5 hours. Decorate however you like
10
Accessories you need
-
Butterfly
buy now -
Spatula TM31
buy now -
Measuring cup
buy now
11
Tip
Halve recipe and prepare in 20cm springform tin
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a comment