3 chocolate bases of your choice, store-bought
800 g sour cream
300-500 g strawberries (or cherries, raspberries, etc.)
4 fixative cream
powder sugar to taste
3-4 tbsp Nutella (chocolate spread), warmed in microwave
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Cream mix with powdered sugar, vanilla and latch. In the hoop is placed first base, smeared with cream, put half strawberries and half pokapva with Nutella. Place a second base, again smear with cream, put the remaining strawberries and Nutella pokapva the rest. Insert the third base and smear top. Allow a little cream plaster removed. Cake left for about an hour in the refrigerator, remove the hoop and are plastered and sides. Decorate optional. It is before consumption to stand for several hours, but because the fruit is not permanent and cakes should not be stored more than 36 hours.