Rococo recipe, ingredients and preparation! How to make a rococo cake, what’s the trick?

rococo cake; It is one of the most popular desserts of recent times with strawberry, banana, hazelnut and abundant chocolate sauce.

rococo cakeRecently, those who can not give up dessert one of your favorite flavors became one. both of us practical preparation as well as different aromas It has started to attract a lot of people’s attention. Rococo cake with strawberry, chocolate, banana, hazelnut those who want; rococo recipe began to investigate. How to make a rococo cake that will quench your sweet tooth and make your guests smile, recipe and ingredients in our news…


Ingredients needed to make Rococo desserts:

  • 2 cups crushed hazelnuts
  • 2 spoons of granulated sugar
  • 3-4 packages of cocoa cookies
  • 1.5 cups of milk
  • 400 milliliters of cream
  • 3 tablespoons of powdered sugar
  • 20-25 lemon meringue
  • 1 package of vanilla
  • 500 grams of creamy ice cream
  • Fruit (banana, strawberry, pineapple) to decorate or put inside

Ingredients for the sauce:

  • 1 tablespoon of butter
  • 150 grams of dark chocolate


First, put the granulated sugar and hazelnuts in the pan and start roasting them. Continue this process until both have thickened.

In step two, grind the cookies in a food processor and process until completely smooth.

Put the cookie powder in a large bowl, add the milk and bring to a cake consistency. Spread the milk and cookie mixture in the bottom of the pan and press down firmly.

Beat the cream and powdered sugar in a separate place, crumble the meringues and add them to the cream together with the vanilla and continue mixing. Pour the cream you got on the cookie. Spread the hazelnuts over the cream. If you wish, you can add dried fruit or seasonal fruit.

Finally, spread the ice cream that you have softened a little at room temperature over the dessert, let the dessert rest for about three hours after putting it in the fridge.

Before serving, melt the chocolate and butter to one side and pour generously (optional) over the dessert you have taken out of the freezer.


It is known as the name given to the artistic movements after the Baroque “Rococo” style. Rococo, which arose in the mid-18th century as a reaction against the straight line ornamentation used in the Baroque style, consists of curved motifs like the lines of the Baroque style, and is considered a more elegant style with curves shapes and thinner than the Baroque. The rococo dessert got its name from its artwork-like striped motifs. It is described by many chefs as the transformation of a work of art into dessert.

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