Ingredients for 8 servings:
200gr sponge cake
200gr soft butter
4 yolks
150gr powdered sugar
60gr unsweetened cocoa powder
70gr almond brittle pieces
50gr nougat pieces
50gr unsweetened chocolate pieces
“centerbe” liquor
Cherry in brandy

Preparation:
In a medium mixing bowl beat well butter using a wooden spoon, add powdered sugar and one yolk per time. Keep stirring.

When mixture is uniform divide it in 3 equal parts and place them in 3 cups.

In the first cup pour sieved cocoa powder over mixture and mix. In the second one pour nougat and chocolate pieces. In the third one brittle.

In another bowl pour two tbs of each kind of cream and set aside.

Cut sponge cake in 4 slices horizontally. Place one on a plate, squirt with liquor, spread with one of the tree creams. Arrange other layers of sponge cake, squirted with liquor with other kind of creams.

The last layer should be filled with the set aside cream.
Refrigerate for few hours, before serving decorate the surface with cherries.