Stuffed chipola cake

Name: stuffed chipola cake
Total time: 30 min
Yield: 8
Ingredients: 1 butter cake; 250 milliliters whipped cream; 1 tablespoon sugar; 20 gram hazelnut coarsely chopped; 160 gram soft nougat cubes; 250 gram ricotta; 1 tablespoon liquid honey; 250 gram orange jam; 150 gram chocolate holly leaf

Also try this delicious filled chipolatacake

Ingredients

1 butter cake
250 milliliters whipped cream
1 tablespoon sugar
20 gram hazelnut coarsely chopped
160 gram soft nougat cubes

250 gram ricotta
1 tablespoon liquid honey
250 gram orange jam
150 gram chocolate holly leaf

Directions

Cut the cake lengthwise into 3 equal slices. Put the cake in the freezer while you make the filling.
Beat the whipped cream with the sugar and put in the refrigerator.
Roast the hazelnuts in a dry frying pan and chop the nougat into small pieces.
Stir the ricotta well with the honey. Spoon the nuts and the nougat through the ricotta.
Divide the jam over two layers of cake and divide the ricotta filling over it.
Re-stack the layers of cake and place the cake on a plate. Cover and let stiffen in the refrigerator for about 1 hour.
Spread the cake around with the whipped cream and put the Christmas chocolates around and on top.
Cut the cake into thick slices.