Truffle cake with Ovo Crunchy Cream

Ready to indulge all your senses? Try this recipe for layered chocolate biscuits.
Irresistible layers of rich chocolate biscuit with almond paste, cocoa and Ovomaltine Crunchy Cream for a heavenly concoction that you’ll want to make again and again. Ideal for special occasions and parties. Try it now!


Menge Zutat
400 g almond paste
280 g sugar
260 g egg yolks
140 g eggs
120 g butter
120 g cocoa powder
120 g flour
400 g egg whites
160 g sugar
2.8 kg Ovomaltine Crunchy Cream


  1. Mix the almond paste with the rest of the ingredients until smooth.

  2. Stir in the melted butter and the sifted cocoa and flour mixture.

  3. Beat the egg whites with sugar until stiff and fold in.

  4. Pour the mixture onto three 60 x 40 cm baking sheets, spread smooth and bake in the oven at 170°C for approximately 13 minutes.

  5. Spread one of the cooled bases with 1.4 kg Ovomaltine Crunchy Cream and place another base on top.

  6. Spread the remaining Ovomaltine Crunchy Cream onto the second base and put the last layer on top.

  7. Freeze, then cut into 3 x 10 cm pieces and decorate however you wish.