Ingredients

2 packs of cream stiffener
1 pack of vanilla sugar
1 cake base, dark
700 g cream
1 pack of confectionery (Ferrero Rocher)
2 packs of cream powder
chopped hazelnuts

preparation

First, cut a chocolate base horizontally.

Now put the Ferroro Rocher balls in a bag and chop them up finely. Put 8 balls aside for decoration (more if you like).

Then whip 250 g of cream until stiff, sprinkle in vanilla sugar and a packet of cream stiffener and carefully fold in the chopped Ferrero Rocher pieces. Now slowly spread the cream on the first cake layer and place the second layer on top.

Now whip 450 g of cream until stiff and add the 2 packages of pastry cream and a packet of cream stiffener while carefully whipping. Now spread the finished chocolate cream on the cake and decorate with the balls you put aside. Decorate the sides of the cake with chopped hazelnuts.

Finally, place the cake in the fridge and only take it out shortly before eating. Very easy to make but delicious!