A practical, oven-free cake made by layering a cocoa biscuit base with hazelnut chocolate cream and wafer pieces. A favorite at birthday parties for its sweet aroma and easy preparation, loved by children.
Mix the crushed biscuits with melted butter and press into the base of the pan to form an even layer.
Whip the cold cream with powdered sugar, then fold in the hazelnut spread and mix.
Spread half the cream over the base, sprinkle crushed wafers on top, then cover with the remaining cream.
Important: Let the cake rest in the fridge for at least four hours, then before serving decorate with grated chocolate and wafer pieces.
Important: Chill the cake in the refrigerator for at least four hours before slicing — this time is needed for the layers to set. Allergens: contains gluten (biscuit, wafer), milk (cream, chocolate), tree nuts (hazelnut).
If you add the wafer pieces to the very top of the cake right before serving, they keep their crunch without getting damp and soft.
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