Ingredients for 1 serving
1 cake base (Viennese sponge cake base, light, high, 3-part)
4 cups of cream
2 pts. confectionery (Ferrero Rocher)

preparation

Working time approx. 25 minutes

Total time approx. 25 minutes

Set aside 6 of the rochers for decoration.

Put the remaining rocks in a bowl and chop them up. Beat 3 cups of cream until stiff and mix with the Rocher mixture. Divide the Rocher cream mix into three portions and distribute each among the three cake layers. Also coat the top layer with it. Assemble the floors.
Whip the last cup of cream until stiff and spread it over the edge, leaving some for decoration. Now cut the 6 rochers that were set aside in half and distribute them on top of the edge of the cake (this will make 12 pieces of cake). Decorate with the remaining cream as needed. Refrigerate until ready to eat.