Rocher cake

Ingredients for 16 servings:

• 150 g margarine
• 150 g sugar
• 4 eggs
• 200 g hazelnuts, ground
• 1 tsp baking powder
• Fat, for the shape
• 2 packs of confectionery (Ferrero Rocher balls)
• 600 g cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with Ferrero Rocher

Beat the fat and sugar until fluffy, then beat in the eggs one at a time. Mix the baking powder and nuts and fold in. Pour the batter into a greased springform pan. Bake at 175°C for approx. 25-30 minutes. Let the base cool (you can also prepare it the day before). Place a cake ring or springform pan rim around the base. Crush all but 8 Rocher balls in a bowl with a fork. Whip 400g of cream until stiff, add the cream stabilizer, and then fold it into the Rocher crumbs. Spread it on the base and chill for approx. 30 minutes. Whip 200g of cream until stiff, drizzle in the vanilla sugar, and pipe 16 cream puffs onto the cake. Halve the remaining Rocher balls with a sharp knife and place them on top of the cream puffs.