Ingredients
250g of flour
250g of sugar
5 eggs
2 yoghurts
1 sachet of yeast
300g of spread
500g of whipped cream
1 chocolate bar with milk filling
4 mini chocolate bars with milk filling
50g of strawberry jam
4 strawberries
50g of caramel
4 soft caramels
50g apricot jam
10g slivered almonds
2 apricots
50g white chocolate
4 Ferrero Rocher ® chocolates
Dark chocolate granules
1 ovenproof cake pan
1 plastic bottle cap
Preparation
- Mix flour, sugar, eggs, yoghurt and yeast, pour into pan and bake for 45 minutes at 175°C. Make 20 regular holes in the cake using the stopper. In the first row of 4 holes, pour spread and close the holes with the cake pieces previously removed. Cover the row with whipped cream, sprinkle with grated chocolate then place the mini chocolate bars.
- In the next row, fill the holes with strawberry jam and close. Cover with whipped cream and place strawberries.
- In the third row, pour caramel and close. Cover with whipped cream, decorate with a caramel drizzle and add the soft caramels.
- In the 4th row, fill the holes with apricot jam and close. Cover with whipped cream and add almonds and apricots in quarters.
- In the last row, pour the melted white chocolate and close. Cover with whipped cream, place the Ferrero Rocher ® and decorate with the dark chocolate granules. Cut out the 20 pieces and enjoy.