Nutella cake made from marzipan, almonds and hazelnuts

Ingredients for 1 servings:

• 150 g dark chocolate bar
• 150 g butter
• 150 g sugar
• 3 egg yolks
• 100 g almond(s), ground, peeled
• 3 egg whites
• 100 g flour
• 1 tsp baking powder
• 180 g butter
• 200 g sugar
• 180 g hazelnuts, ground
• 110 g flour
• 5 eggs
• 2 tsp, leveled baking powder
• 150 ml milk
• 1 pack of pudding powder (chocolate pudding powder)
• 130 g butter
• 1 cup of cream
• 100 g hazelnuts, ground
• 100 g powdered sugar
• 30 g cocoa for baking
• 5 tbsp Nutella
• 300 g chocolate coating (milk chocolate coating)
• 300 g marzipan
• 6 packs of food coloring (red, white, yellow, green, black, brown)

Instructions

Working time approx. 4 hours; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 6 hours 30 minutes

Cake in the shape of a Nutella jar

Preheat the oven to 180°C. For the first cake batter, melt 150g of dark chocolate. Cream the 150g butter with 80g sugar until fluffy, then mix in the cooled chocolate, 3 egg yolks, and 100g ground almonds. Beat the 3 egg whites with the remaining 70g sugar until stiff peaks and fold into the chocolate mixture. Mix the sifted 100g flour with 1 teaspoon of baking powder and fold into the batter. Pour the batter into a 24cm round cake tin. Bake on the middle rack at 180°C for 40 to 45 minutes (use a skewer to check if it’s cooked). While the cake is in the oven, prepare the second batter. Cream 180g butter with 200g sugar until fluffy, gradually adding the 5 eggs. Mix 110g flour with 2 teaspoons of baking powder and mix well with the butter, sugar, and egg mixture. Fold 190g ground hazelnuts into the batter. Pour the batter into two 24cm round cake tins. Bake at 180°C on the middle rack for about 35 minutes; do the skewer test. For the cream, mix 150ml milk with half a packet of pudding powder until lump-free. Bring to a boil over high heat and allow to set. Place the pudding in a cold water bath, stirring occasionally until cold. Cream 130g butter and 100g powdered sugar until fluffy. Mix the cooled pudding with the butter and sugar mixture, a spoonful at a time, and then add 100g grated hazelnuts. Whip the cream until stiff peaks and fold into the cream, a spoonful at a time. Stack the three cake layers on top of each other and cut out the shape of a Nutella jar. Separate all layers again. Spread the cream on the first light layer, then place the chocolate layer on top of the cream. Spread the chocolate cake with cream and then place the last layer on top. Melt the milk chocolate glaze and spread it over the cake. When the chocolate has dried, cut a strip of marzipan and place it in the middle of the cake. Cut a second strip of marzipan and place it as a “lid,” then score it with a knife. For the “N” for Nutella, dip the marzipan in black food coloring and shape it into a letter. Cut a piece of marzipan and color it with red food coloring. Form the remaining letters of the word “Nutella” from the marzipan. Cut another piece of marzipan and shape it into a light loaf. Cut a piece of marzipan and color it with brown food coloring. This will then become the spread for the Nutella bread. Cut another piece of marzipan and color it with white food coloring, shape it into a glass, and place it next to the bread. Cut another piece of marzipan and color it with yellow food coloring. Form it into a flower, which goes between the bread and the glass. Color the remaining marzipan green and form leaves out of it, which go to the left of the bread and on the bottom of the frosted glass. Chill the cake.