Fancy Cake

Ingredients for 1 servings:

• 18 slice(s) rusk, crumbled
• 400 g hazelnut nougat cream
• 1,100 g cream cheese
• 110 ml milk
• 110 g sugar
• 1 ½ tbsp vanilla flavor
• 1 ½ tbsp lemon juice
• 450 g whipped cream
• 4 tbsp hazelnut spread
• 8 tbsp strawberry jam
• 15 sheets of gelatin

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 30 minutes

for a 28cm springform pan

Gently heat the 400g of hazelnut spread to make it more fluid. Crumble the rusks and mix them with the hazelnut spread. Pour the mixture into a 28cm springform pan and smooth it down. In a large bowl, combine the cream cheese, milk, sugar, vanilla extract, and lemon juice. Whip the whipped cream until stiff and fold in. Divide this mixture into 3 portions. Add 4 tablespoons of hazelnut spread to the first third and mix. Add 8 tablespoons of strawberry jam to the second third and mix. Leave the third portion as is. Soak and dissolve 5 sheets of gelatine according to the package instructions. Now add 5 sheets of dissolved gelatine to the first portion of spread. Spread this portion evenly over the crumb mixture in the pan and refrigerate for 10 minutes. Mix the second strawberry jam mixture with 5 leaves of dissolved gelatin, spread it in the pan, and return it to the refrigerator for another 10 minutes. Now mix the vanilla portion with the remaining dissolved gelatin, spread it over the strawberry layer, smooth it out, and refrigerate it. Once all three layers are firm, which takes about 2-3 hours, remove the cake from the springform pan and decorate as desired.