Create your own, handmade cake, and give it a special twist with Fineti hazelnut spread and your choice of fruit.
If you want to replace the tinned fruit with fresh seasonal fruit, create a simple syrup by boiling 1 cup of sugar, 2 cups of water and the peel of 1 lemon, for about 10 minutes.
Drain the tinned fruit, keeping the syrup to one side. Cut the fruit into small pieces and mix together with the other ingredients for the filling.
2
Place one of the sponge layers on a cake plate. Sprinkle the sponge with the syrup from the tinned fruit. Cover the sponge with one third of the filling mixture. Repeat the steps with the two remaining sponge layers and the remaining filling.
3
Warm the Fineti hazelnut spread (so it spreads more easily) and cover the whole cake evenly. Chill for at least 120 minutes.
4
Finally, decorate the cake with piped rosettes of Fineti hazelnut spread with milk and the glacé cherries.
