Cake thousand and one surprises

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

  1. 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.
  2. In the next row, fill the holes with strawberry jam and close. Cover with whipped cream and place strawberries.
  3. In the third row, pour caramel and close. Cover with whipped cream, decorate with a caramel drizzle and add the soft caramels.
  4. In the 4th row, fill the holes with apricot jam and close. Cover with whipped cream and add almonds and apricots in quarters.
  5. 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.