Nutella cake with nougat cream filling

Ingredients for 1 servings:

• 5 eggs (size M)
• 2 tbsp water, warm
• 150 g sugar
• 100 g flour
• 1 tsp baking powder
• 3 tbsp cocoa powder, dark
• 100 g hazelnuts (hazelnut flakes)
• 200g Nutella
• 200 g mascarpone
• 1 pack of cream stiffener
• 200 ml whipped cream

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

Mix the flour, baking powder, and cocoa powder. Beat the eggs, sugar, and 2 tablespoons of warm water with a hand mixer for 5 minutes until creamy, then fold in the flour mixture using the whisk. Pour the mixture into a springform pan. Sprinkle the nut flakes over the dough and bake in a preheated oven at 180°C for 25-30 minutes (test with a skewer). Allow to cool and cut in half once. Meanwhile, stir the nougat and mascarpone until smooth. Whip the cream with the cream stiffener until stiff and fold into the nougat cream. Place a cake ring around the bottom layer, pour in the cream, and smooth it down. Place the top layer on top. Refrigerate the cake for 30 minutes.