Easter Nutella Cake

When asked which cake will keep fresh for several days, the answer is always: butter-cream cake. Almost everyone (at least if there are / were children in the house) should have Nutella at home. Except for the food coloring - everything else is an ingredient that you could more or less have at home. You can design the decoration differently according to your taste - or the occasion.

Make ready: -2x mixing bowl - dough spoon - teaspoon - hand mixer - mixing sticks - kitchen scales - whisk - measuring cup - small pot - cutting board or breakfast board - springform pan - cake plate - piece of aluminum foil to grease the mold - cake separator or large kitchen knife - kitchen spatula or knife - bowl for the finished pudding - bowl for weighing sugar and flour

Start by placing the measured softened butter in a mixing bowl.

Then you stir the butter with the hand mixer until frothy.

Weigh the amount of sugar in an extra bowl and add the vanilla sugar.

Then add some of the sugar mixture and 1 egg to the mixing bowl and stir well.

Then add the rest of the sugar mixture and the second egg to the mixing bowl and stir everything together until the sugar is dissolved.

Weigh the amount of flour in the "sugar" bowl. Baking powder and real cocoa powder are also added.

Pour the flour mixture into the mixing bowl and stir everything into a smooth batter.

Preheat the oven to top / bottom heat to 175 degrees.

Use the aluminum foil to take some butter and grease the springform pan with it.

Then the springform pan is sprinkled with breadcrumbs. Note: turn the springform pan upside down once so that excess breadcrumbs fall off.

With the help of a tablespoon, pour the dough into the springform pan in blobs.

Then spread the dough evenly with a spatula or tablespoon.

Place the springform pan on the middle setting of the oven and bake the cake base for about 25-30 minutes. Note: do the cooking test after 25 minutes. To do this, you prick the cake base with a roulade piker or a cake fork. If no dough sticks to it, the cake base is done.

Take the springform pan out of the oven and let the cake base cool down for a good 5-10 minutes.

Then carefully "run" around the edge of the springform pan with a knife. (easily cut)

You can now remove the edge of the springform pan.

Carefully tip the cake base onto the cake plate and let it cool down completely.

Next, prepare a piece of cling film to be placed over the cooked pudding.

Measure out 500 milliliters of milk with the measuring cup.

Pour approx. 400 milliliters of milk into the small saucepan.

Then add the pudding powder and 1 tablespoon of sugar to the measuring cup.

With the tablespoon you stir the pudding powder until smooth, so that all the powder is dissolved.

Bring the milk to a boil, stirring every now and then with the whisk so that the milk does not stick.

When the milk starts to boil, pour the dissolved pudding powder into the saucepan. Note: it is important that you stir well and constantly so that the pudding does not burn.

Use the spatula to place the pudding in a prepared bowl.

Now the clear film is immediately placed on the pudding. Note: there should be no air layer between the pudding and the cling film. This process prevents the pudding from forming a layer of skin.

Let the pudding cool very well.

Cut the cake base once in half with the cake knife or cake cutter.

Lift off the upper part with the help of a cake lifting tray.

Next, put 250 grams of soft butter in the second mixing bowl and whip it until frothy.

Then measure the Nutella and stir it evenly into the butter until it becomes smooth.

Next, fold the chocolate pudding into the butter - Nutella cream. It is best to stir all the ingredients with a whisk so that there are no lumps.

Now take 1/2 of the Nutella butter cream and put it on the bottom of the cake.

Spread the cream evenly on the cake base.

Then you carefully lift the upper part of the cake base onto the lower part. Make sure that the two parts are evenly on top of each other.

Now you put a large proportion of the remaining butter cream on the top of the cake base.

With a spatula or kitchen knife, some of the buttercream is removed in stages and spread around or on the edge of the cake. Note: make sure that you coat the edge of the cake evenly with the buttercream. There should be no more cake bottom to be seen. Then spread the rest of the buttercream evenly over the cake.

The cake would now be almost ready - if you wanted to serve it without decorations. It should now only be left in the refrigerator for at least 4 hours, preferably overnight, to soak through and harden.

Chick production First separate approx. 6-7 grams from the Mazripan raw material.

The remaining raw marzipan mass is divided into 6 pieces.

Put some yellow food coloring on each of the 6 pieces of marzipan. Then the marzipan has to be kneaded thoroughly so that the color is evenly distributed. Note: You can also color the whole piece of marzipan at once. But kneading is much more strenuous until the color is evenly distributed.

44 The 6-7 grams of marzipan raw mixture are colored with red food coloring. Proceed as with yellow.

To make the chicks you now have to weigh the following: 6 times 7-8 grams for the head 6 times 19-20 grams for the body 6 times 3-4 grams for the wings

​​First form a ball from the larger pieces of marzipan, this is the chick's body (torso)

From the 4 grams of marzipan pieces you form 2 wings each. Put the wings on the chick's body. Note: put the marzipan parts together with only light pressure so that no parts of the chick are deformed.

From the 7-8 grams of marzipan pieces you form a ball again, this is the head. You paint the eyes with the dark sugar script.

You place your head on the torso with light pressure.

From the red marzipan you form 6 beaks.

Set the beak tight with light pressure and the chick is ready.

Place the chicks evenly on the cake. finished 🙂 Single piece of cake

Have fun baking and enjoy. I wish you happy Easter holidays, even if they are going to be very different this year than we would have ever thought. Stay healthy - best regards Andrea