Jacktel's Nutella Cake II

Ingredients for 1 servings:

• 4 eggs, separated
• 200g Nutella
• 1 tbsp vanilla sugar
• 80 g flour
• 1 tbsp baking powder
• 80 g ladyfingers, crumbled
• 80 g ground walnuts
• 150 ml cream
• 4 tbsp jam (cherry jam) for spreading
• 300 ml cream
• 200g Nutella
• 250 g butter, room temperature
• 4 tbsp jam (raspberry jam)
• Chocolate, white, grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the dough, heat the Nutella in a water bath, then mix with the egg yolks and vanilla sugar. Beat the egg whites until stiff and fold into the Nutella cream. Mix the flour and baking powder and stir into the cream. Then fold in the sponge fingers, nuts and stiffly whipped cream. Line a 26 cm springform pan with baking paper and spread a quarter of the dough on the bottom. Bake in a preheated oven at 180 degrees Celsius for 12-15 minutes. Continue until all four layers are baked. Allow the layers to cool. For the filling, mix the Nutella, butter and raspberry jam together until smooth. Whip the cream until stiff and gently fold in. Place a cake ring around the first layer and spread 1 tablespoon of cherry jam on it. Spread a quarter of the cream on top. Place the second layer on top and press down lightly, spread with more jam and spread the next quarter of the cream on top. Continue until the last layer is in place. Remove the cake ring and spread the remaining quarter of the cream all around the cake, then grate the chocolate over it. Refrigerate for at least 5 hours.