Step 1
Prepare the sponge cake: Place the eggs and granulated sugar in a bowl and beat with an electric mixer for 15 minutes, or until light and fluffy.
Step 2
Sift together the flour and cocoa powder.
Step 4
Pour the batter into two 22 cm diameter pans, well greased and floured, and bake in a preheated oven at 180°C (350°F) for about 30 minutes. Once ready, remove the sponge cake bases from the oven, unmold them, and let them cool completely on a wire rack.
Step 5
Then divide one sponge cake base into three discs of equal thickness.
Step 6
Prepare the filling. Combine the mascarpone and hazelnut spread in a bowl and beat well with an electric whisk. Then transfer the creamy mixture to a piping bag with a plain nozzle.
Step 7
Place the sponge cake base on a serving plate and fill with the prepared cream.
Step 8
Place the second sponge cake layer on top and add another layer of cream.
Step 9
Cover with the last sponge cake layer and cover the entire cake with the remaining cream.
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