Finish by sprinkling the white chocolate gratings around the edges of the cake until they form a thick ring pattern. Then ,cut into slices and serve to guests.

2. Mix the batter properly to remove lumps. Bake the batter in 1kg cake ring at 180C for 20 minutes. 3. Let it cool at room temperature and then keep in the deep freezer for 20-25 minutes. 4. Cut ...

Add the chocolate and butter to the warm mixture ... To decorate, stack the three layers of cake with 3–4 piped rings of icing in between each layer. Cover the top with small swirls of icing ...

or ring cake, is adapted from a recipe created by Venchi, a gianduja producer in Turin. You can use either large gianduja ...