Hazelnut-Nutella-Cake

Ingredients:

Springform (9 inch or 24 cm in diameter)

Parchment paper

Sponge Cake:

3 eggs

100 g sugar

30 g flour

1 teaspoon baking powder

100 g ground hazelnuts

Filling:

Nutella

500 ml milk

1 package vanilla pudding powder or 1 package JELL-O vanilla pie filling

200 g whipping cream

1 tablespoon powdered sugar

Preparation:

1. Preheat oven to 180 degrees Celsius. Line springform bottom with parchment paper.

2. Using an electric hand mixer beat eggs until fluffy. Add sugar and beat until eggs start to stiffen. In a separate bowl mix flour and baking powder, add flour mixture to eggs and mix. Lastly, mix in ground hazelnuts, then pour batter into springform.

3. Bake sponge cake batter for about 25 minutes at 180 degrees Celsius or until toothpick comes out clean. Remove cake from oven, let briefly cool, then remove springform edge. Let cake cool down entirely.

4. In the meantime, prepare pie filling or vanilla pudding/custard according to the instructions. If using cook-and-serve variety, let filling cool down.

5. Whip whipping cream and powdered sugar until whipping cream is stiff (you should be able to put the bowl upside down without the cream running out).

6. For the creme filling: Carefully fold whipped cream under 1/2 of the pie filling or pudding.

7. Cut the sponge cake once horizontally. Spread a thin layer of Nutella on the cut edge of the bottom piece. Add 1/2 of the prepared filling on top of the layer of Nutella. Put the top half of the sponge cake with the cut edge facing down on top. Spread the remaining amount of the creme filling (optional: set aside some for the cake decoration) on top of the cake. Decorate and refrigerate for a few hours or overnight, so the sponge cake becomes a little soft.

Comments:

1. If you use potato starch instead of wheat flour the sponge cake will be gluten-free.