Ingredients :
For the dough you will need:
4 eggs
150g cr. Sugar
1 vanilla sugar
½ baking powder
150g wholemeal flour
50g cocoa
100ml oil
100ml cold water/espresso
For filling you will need:
500g mascarpone
450ml milk
2 whipped cream stiffeners
3 powdered whipped cream
1 vanilla sugar
2 PL of Nutella
Moreover:
200ml whipped cream
200g dark chocolate
hot cocoa for sprinkling
Approach:
Beat the egg whites until stiff and set aside.
Beat egg yolks with sugar and vanilla sugar until fluffy. Add the oil and continue to whisk.
Then add the dry components – flour, cocoa and baking powder and mix well. Then add the coffee, stir.
At the end, we lightly mix the egg white snow and work gently.
Pour the batter into a rectangular baking dish (I have the size 33×25) and bake in a preheated oven at 160°C until the sponge cake begins to smell (about 40 minutes).
Then take it out and let it cool. When the carcass is cold, cut it in half lengthwise.
Place a pastry circle around the bottom of the dough.
For the filling, first whisk the milk with the whipped cream powder, vanilla sugar and whipped cream stiffener until stiff. Add the mascarpone and mix well.
Apply half of the filling to the lower body and place the top dough on top.
Add 2 tablespoons of nutella to the rest of the filling and mix well. Spread the dough on top.
Finally, we will make the icing. To do this, heat the whipped cream (it should not boil, just heat), add the chocolate cut into small pieces and mix well until a smooth liquid glaze forms. Using a spoon, apply it to the top filling and spread it.
Let the dessert harden in the cold for a few hours (then it is easy to cut, preferably with a hot knife). Before serving, sprinkle the icing with hot cocoa for baking.
Alternatively, you could also not cut the body, but just layer a layer of vanilla on top, then Nutella and finally the frosting.
