The Ferrero-Rocher cake melts in your mouth! Simple and very tasty!

4th step
350 g cream
1 pack cream stiffener

Halve the base twice horizontally. Place the bottom layer on a plate.

Place the cake ring around it. Beat the remaining cream until stiff and stir into the cooled chocolate nougat cream.

Spread 1/3 of the cream on the first layer. Spread some Rocher pieces on top.

5th step
Add the second base and the second third of the cream and spread it out. Likewise the remaining Rocher pieces.

Place the last layer on top and press down lightly. Set aside 6 heaped tablespoons of the remaining cream for garnish.

Spread the remaining cream on the top layer.

Refrigerate the cake for at least 1 hour.

6th step
150 g chopped hazelnuts

Roast the chopped hazelnuts in a pan, place on a plate and let cool. Loosen the cake ring.

Take the reserved cream out of the fridge and spread a thin layer of cream around the edge.

Cover the edges with the roasted nuts. Pipe the remaining cream onto the cake using a piping bag.