No-Bake Ferrero Rocher Cake – The Irresistible Dessert for Chocolate Lovers
Ingredients
– 1 Viennese sponge cake (approx. 26 cm diameter)
– 800 ml whipped cream (5 cups of 160 ml each)
– 3 packets of cream stabilizer
– 2 packets of vanilla sugar
– 16 Ferrero Rocher (8 for the filling, 8 for decoration)
– 150 g dark chocolate
– 50 g milk chocolate
– 40 g chopped hazelnuts
– 2 tbsp Nutella
– 1 tbsp powdered sugar
Preparation
1. Whip the cream with the cream stabilizer, vanilla sugar, and powdered sugar until stiff.
2. Place the sponge cake on a cake plate. Spread with Nutella, if desired.
3. Spread a generous layer of cream on the base.
4. Roughly chop 8 Ferrero Rocher chocolates and spread them evenly over the cream layer.
5. Add another layer of cream and smooth it down.
6. Melt both chocolates together and carefully cover the cake.
7. Sprinkle the cake with chopped hazelnuts and decorate with the remaining Ferrero Rocher chocolates.
8. Let the cake set in the refrigerator for at least 4 hours, preferably overnight.
9. Dust with powdered sugar before serving, if desired – it’s ready to enjoy!
