John Myers
Ingredients for 1 servings:
- 300 g ladyfingers or sponge cake leftovers
- 400g Nutella
- 80 g butter
- 1 jar cherry(s)
- 2 cups sour cream
- 2 cups of cream
- 2 packs of cream stiffener
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
without baking
Crumble the sponge fingers (or cake scraps, e.g., from themed cakes), melt the butter in a saucepan, add it to the cake crumbs, add 2 tablespoons of Nutella, and mix everything well. Pour into a springform pan lined with baking paper and press it into the base. Then refrigerate. Let the cherries drain. Whip the cream with the cream stiffener, mix the remaining Nutella with the sour cream, and fold in the cream. Arrange the cherries on the chilled cake base, spread the Nutella cream over the top, and refrigerate the cake for 3-4 hours, or overnight. Carefully remove from the pan and serve.
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