For the Sponge Cake

• 5 eggs (separated)
• 5 tbsp granulated sugar
• 5 tbsp fine flour (all-purpose flour)
• 2 tbsp coarse flour (pastry flour / rétesliszt)
• 10g cocoa powder
• 12g baking powder
• 80g hazelnuts (coarsely crushed)

For the Cream

• 350g milk chocolate (broken into pieces)
• 200ml whipping cream (for the ganache base)
• 100g Nutella
• 400ml whipping cream (kept cold, to be whipped in later)

For the Layers & Decoration

• 2 sweet wafer cones (or wafer sheets, crushed)
• 100g hazelnuts (coarsely crushed, for coating)
• to taste Ferrero Rocher pralines (for decoration)

Step 1: Prepare the Sponge Cake Batter

Separate the eggs. Begin whipping the egg whites, gradually adding the sugar until stiff, glossy peaks form. Gently fold in the egg yolks. Sift together the fine flour, coarse flour, baking powder, and cocoa powder, then gently fold them into the egg mixture. Just before fully combined, fold in the 80g of coarsely crushed hazelnuts to ensure no dry flour pockets remain.

Step 2: Bake the Sponge

Pour the batter into a 22 cm cake pan lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 3: Make the Chocolate Ganache Base

Break the milk chocolate into small pieces in a heatproof bowl. Bring 200ml of whipping cream to a boil, then pour it over the chocolate. Let it sit for a few minutes, then stir until completely smooth and emulsified. Stir in the Nutella until smooth. Place this chocolate mixture in the refrigerator for 1 to 2 hours to cool completely.

Step 4: Whip the Cream

Remove the chilled chocolate base from the refrigerator. Begin whipping it with a hand mixer, gradually pouring in the remaining 400ml of cold whipping cream. Continue whipping until you achieve a light, fluffy, and spreadable cream.

Step 5: Assemble the Cake

Slice the cooled sponge cake horizontally into three equal layers. Place the bottom layer back into the clean cake ring. Spread a quarter of the cream over it, sprinkle with half of the crushed wafer cones, and top with the second sponge layer. Repeat the process with another quarter of the cream and the remaining crushed wafers. Place the final sponge layer on top, and refrigerate the cake overnight to set.

Step 6: Decorate and Serve

The next day, carefully remove the cake ring. Frost the sides and top of the cake with the remaining cream, saving some for piping. Press the 100g of coarsely crushed hazelnuts onto the sides of the cake. Pipe small stars or dollops of the remaining cream on top of the cake, and top each with a Ferrero Rocher praline.