I was asked to post the recipe for my cake. I will gladly do so. However it is a German recipe, which means you need a scale. If you do not have a scale, I can give you a few tips at the end of the recipe.
Bake a Sponge Cake (or Angel Food Cake) in a 12 inch spring-pan at 350 F for about 1 hour using the following ingredients:
- 7 eggs
- 5 Tbsp warm water
- 300g sugar
- 240g ground hazelnuts ( I prefer to roast them first. Make some more and set aside for decorating)
- 150g flour
- 2 tsp baking powder
Once the cake has cooled, wrap it up and put it in the freezer for at least 2 or 3 hours. Take it out and flip it over so that the bottom is on top. Do not wait until it has thawed, it is much easier to slice while it is frozen. If the cake has a dome shape on top, cut that part off before you flip it. You want it nice and flat. Slice it in half, so that you have 2 layers.
Make a butter-cream with these ingredients:
- 1 cup milk
- 1 tsp Vanilla
- 2 egg yolks
- 50g sugar
- 30g corn starch or vanilla custard powder
- 250g soft butter
- 100g powdered sugar
- 200g Nutella ( a chocolate hazelnut spread)
Beat the Nutella with the butter and the powdered sugar before adding the custard. It is very important that the custard and the butter have the same (room) temperature when you combine them. Frost the bottom layer with about 1/3 of the butter-cream. Set a small amount aside for piping on the cake later and use the rest to frost the entire cake. To smooth the butter-cream use a spatula dipped in hot water. Decorate the sides with the ground hazelnuts and pipe the rest of the butter-cream on top. Put the cake in the fridge for at least an hour before serving.
If you do not have a scale, then try to find a basic American recipe with about the same amount of eggs. Use the ingredients in that recipe except exchange about 2/3 of the flour with ground hazelnuts. Do the same with the butter-cream. Try to find a recipe that calls for about 1 and a 1/4 cup of butter. Then add about 1/2 cup plus 2 Tbsp Nutella. Enjoy!