Summary

Ingredients

• 5 egg (s) (size M)
• 2 tablespoon water, warm
• 150 grams sugar
• 100 grams flour
• 1 teaspoon Baking powder
• 3 tablespoon cocoa powder, dark
• 100 g hazelnuts (hazelnut flakes)

For the filling:

• 200 g Nutella
• 200 g mascarpone
• 1 pack cream stabilizer
• 200 ml whipped cream

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Instructions

1. Mix the flour, baking powder and cocoa powder. Beat eggs, sugar and 2 tablespoons of warm water for 5 minutes with a hand mixer until creamy, fold in the flour mixture with a whisk. Pour the mixture into a springform pan.
2. Scatter the nut flakes on the dough and bake in a preheated oven at 180 ° C for 25 - 30 minutes (stick test). Let cool and cut once.
3. In the meantime, stir the nougat and mascarpone until smooth. Whip the cream with the cream stiffener until stiff and fold into the nougat cream.
4. Place a cake ring around the bottom, pour in the cream and smooth out. Lay the top floor. Place the cake in the refrigerator for 30 minutes.