Nutella Torte

Cake:

225 g Zwieback (teething crackers)

400 g Nutella

Cream:

400 g Whipping Cream

400 g Cream Cheese

200 g Berries (we used strawberries and blueberries)

Crush Zwieback into powder, mix with Nutella. Spread into spring pan.

Whip cream, mix in cream cheese gradually, fold in berries.

Michelle, Colin and I made Nutella Torte! Colin crushed the Zwieback. Then we mixed it into the Nutella which made the base of the torte, then we made the whipped cream and spread it on top however it didn't taste right so we sprinkled sugar on top.