– Method –

For the filling

Put the heavy cream in the mixer and mix it with the whisk at medium to high speed, until it looks like yoghurt.

Add the praline and keep mixing until they become a homogeneous mixture. Remove the bowl from the mixer and mix in order to take all the remaining mixture off the bowl sides.

For composition

Cover the whole internal surface of a bowl with a wrap.

Slice the cake into thin slices and put it in the bowl so that it covers its internal surface.

Put half the filling, 1/3 of the nuts and 1/3 of the praline.

Cover with a cake layer and add 1/3 of the hazelnuts, 1/3 of the praline and the rest of the filling.

Put the last 1/3 of the hazelnuts and the rest of the praline and cοver with the rest of the cake.

Cover it with wrap and press softly with your hands, so that the ingredients stick together and fill any gaps.

Put it in the freezer for 10-12 hours so that it is well frozen.

For the serving

Take it out of the cake pan, remove the wrap and cut it into pieces.

Serve it with melted couverture chocolate on top.