Summary

Ingredients

• 150 g mararine
• 150 grams sugar
• 4 egg (s)
• 200 g hazelnuts, round
• 1 teaspoon Baking powder
• Fat, for the shape
• 2 packs confectionery (Ferrero Rocher balls)
• 600 g cream
• 2 packs cream stabilizer
• 2 packs vanilla sugar

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Instructions

1. Beat the fat and sugar until frothy, stir in the eggs one by one. Mix and fold in baking powder and nuts. Pour the batter into a greased springform pan. Bake the 175 ° C electric stove for approx. 25-30 minutes. Let the soil cool down (you can also prepare it the day before).
2. Place the cake ring or springform pan around the base. Mash up to 8 Rocher balls in a bowl with a fork. Beat 400 g of cream until stiff, add the cream setting and then pour into the Rocher crumbs. Spread on the floor and refrigerate for about 30 minutes. Whip 200 g cream until stiff, sprinkle with vanilla sugar, sprinkle 16 cream tuffs onto the cake. Halve the remaining Rocher balls with a sharp knife and place on the cream tuffs.