Ferrero Rocher cake

Ingredients for 1 servings:

• 150 g butter, soft or margarine
• 150 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 200 g hazelnuts, ground
• 1 tsp baking powder
• 24 pieces of confectionery (Ferrero Rocher)
• 500 ml whipped cream
• 1 pack of cream stiffener
• 30 g hazelnuts, sliced
• 250 ml whipped cream
• 1 packet of vanilla sugar
• possibly chocolate coating

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the pastry, cream the butter until smooth, then stir in the sugar and vanilla sugar. Gradually beat in the eggs. Combine the nuts with the baking powder and stir in. Pour the batter into a greased springform pan and smooth it down. Bake for 30 minutes at 180°C (preheated) top/bottom heat, or 160°C (not preheated) fan-assisted oven. Remove the cake base from the pan and let it cool. For the topping, place 16 Rocher cookies in a bowl and crush them. Whip the cream until stiff and stir into the crumb mixture. Place a cake ring around the cake base, spread the mixture over the base, and chill. Once cooled, remove the cake ring. To decorate, toast the hazelnut flakes in a pan, let it cool, and then press them onto the sides of the cake. Whip the cream with the vanilla sugar until stiff and decorate the cake with small tufts of cream (along the edges). Halve the remaining Rocher cookies and place one half on each tuft of cream. If you like, you can decorate the middle of the cake with chocolate coating.