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Stuffed chipola cake
Also try this delicious filled chipolatacake
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Ingredients
Directions
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Cut the cake lengthwise into 3 equal slices. Put the cake in the freezer while you make the filling.
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Beat the whipped cream with the sugar and put in the refrigerator.
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Roast the hazelnuts in a dry frying pan and chop the nougat into small pieces.
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Stir the ricotta well with the honey. Spoon the nuts and the nougat through the ricotta.
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Divide the jam over two layers of cake and divide the ricotta filling over it.
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Re-stack the layers of cake and place the cake on a plate. Cover and let stiffen in the refrigerator for about 1 hour.
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Spread the cake around with the whipped cream and put the Christmas chocolates around and on top.
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Cut the cake into thick slices.
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Nutrition
675Calories
Sodium0% DV0g
Fat60% DV39g
Protein20% DV10g
Carbs24% DV71g
Fiber0% DV0g
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