Hazelnut Sponge with Nutella Cream Birthday Cake

• Refrigerated

  • 8 Egg

• Condiments

  • 200 g Nutella

• Baking & Spices

  • 230 g (castor sugar, superfine
  • 1 Ferrero rocher or chocolate shards to decorate
  • 150 g Hazelnut meal
  • 120 g Self rising flour

• Dairy

  • 60 g Butter
  • 800 ml Cream
  • 1 Nutella cream

• Other

  • 2 Nd set of sponge cakes
  • 1 St set of sponge cakes

Found on bellyrumbles.com

Description

Ingredients

• 1st Set of Sponge Cakes
• 20g (1 heaped tablespoons) butter
• 4 eggs separated
• 115g (½ cup) caster sugar (superfine)
• 60g (½ cup) self raising flour
• 75g (2/3 cup) hazelnut meal (ground hazelnuts)
• 20g (1 heaped tablespoons) butter
• 2nd Set of Sponge Cakes
• 20g (1 heaped tablespoons) butter
• 4 eggs separated
• 115g (½ cup) caster sugar (superfine)
• 60g (½ cup) self raising flour
• 75g (2/3 cup) hazelnut meal (ground hazelnuts)
• Nutella Cream
• 800ml cream
• 200g (1 cup) Nutella
• Ferrero Rocher or chocolate shards to decorate

Directions

• Important Note: Do not try and make all four sponges as once, it will probably end up in disaster and you won’t be happy. Sponges can be fickle creatures if you don’t follow instructions, consider yourself warned.
• Preheat oven 180°C (350°F).
• Grease and line 2 x 18cm (7 inch) round cake tins.
• In a small blow place butter with 2 tablespoon of boiling water, leave it to melt.
• In a clean bowl beat egg whites using hand or stand mixer until soft peaks form. Continue to beat and gradually add sugar, a little at a time.
• Once the mixture is thick and glossy beat in an egg yolk one at a time. Making sure the yolks have incorporated well before adding another.
• Remove beaters/stand mixer and sift flour over the mixture along with hazelnut meal. Using a metal spoon fold through the mixture.
• Add melted butter and water mixture and fold through the sponge mixture.
• Divide batter between the two cake tins, even out the top with a spoon and place on the middle shelf in your oven. Bake for 25 minutes or until a skewer comes out clean when inserted into the middle of the sponge.
• Leave in the tin for 5 minutes, and then remove from the tin to cool on a wire rack.
• Repeat this process for the other two hazelnut sponges.
• In a large bowl place cream and beat with either hand or stand mixer until thickened. Add Nutella and continue to beat until whipped and Nutella has completely incorporated into the cream.
• To assemble the cake spread the bottom sponge with Nutella cream and place the next layer on top, continue to do this with the remaining sponges and then spread more Nutella cream over the top. Smear some of the cream around the sides of the cake for the naked look.
• Top cake with Ferrero Rocher or chocolate shards.
• Place cake in fridge to firm the cream up for at least 30 minutes before serving.