sponge cake

Ingredients for 14 servings:

• 2 packs of whipped cream
• ⅛ liter milk
• ⅛ liter liqueur (mocha liqueur)
• 100 g sugar
• 50 g walnuts, grated
• 100 g chocolate, softened
• 50 ladyfingers
• some rum
• ⅛ liter milk
• 1 pack whipped cream
• 1 packet of vanilla sugar
• some cherries (cocktail cherries)

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Combine the whipped cream with the milk, mocha liqueur, and sugar in a bowl. Beat until stiff, then stir in the nuts and softened chocolate. Moisten the ladyfingers slightly with rum and line the bottom and sides of a 24 cm springform pan with some of the ladyfingers. Pour in half of the cream and smooth the surface. Then, arrange the remaining ladyfingers on top and spread the remaining cream over them. Refrigerate for a few hours, then loosen the springform pan and transfer the cake to a cake plate. Decorate with whipped cream and cocktail cherries.