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INGREDIENTS
1 cake base (Viennese sponge cake base, light, high, 3-part)
4 cups of cream
2 pts. confectionery (Ferrero Rocher)
preparation
1. Set aside 6 of the rochers for decoration.
Put the remaining rocks in a bowl and chop them up.
2. Beat 3 cups of cream until stiff and mix with the Rocher mixture.
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