24-hour cake

Ingredients for 1 servings:

• ½ jar Nutella
• 13 rusks
• 1 pack of cream cheese
• 3 tbsp condensed milk
• 1 cup(s) powdered sugar
• 100 g hazelnuts, ground
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• 2 jar cherry(s), drained
• ½ liter cherry juice
• 2 packs of cake glaze
• 2 cups of cream (200 g each)

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 30 minutes

without baking

Warm the Nutella in the microwave until it’s nice and runny, then crush it with the 13 onion rings. Pour the mixture into a springform pan lined with baking paper and smooth it down. Then refrigerate. After 1-2 hours (or later), mix the cream cheese sachet with the condensed milk, powdered sugar, and ground nuts. Pour it onto the first layer in the springform pan and refrigerate. Later (it doesn’t matter when, it just has to be set), whip the cream with the cream stiffener, pour it into the springform pan, and refrigerate it again. After another resting time, spread the drained cherries over the cream and top with the previously made glaze (cherry juice with cake glaze according to the glaze instructions). Then refrigerate it again. It should then stand overnight, though. This cake is great for making in between meals, as each step requires minimal effort. It’s certainly full of calories, but it’s a dream!