Quick Swedish Bomb Cake

For the quick Swedish bomb cake, loosen the wafer bottoms from the Swedish bombs with a knife. Mix the Swedish bombs in a bowl to a coarse cream or mix coarsely. Cream the curd with a squeeze of lemon juice and lemon zest and stir into the Swedish bomb mixture. Beat the cream until very stiff and fold in carefully.

Spread a thin layer of Nutella on the sponge cake base and spread the Swedish bomb mixture on top. Sprinkle the Swedish bomb cake with the chopped wafer bases, chill for at least 1 hour and serve chilled.

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