8 eggs

400 g sugar

2 pkg. vanilla sugar

200 ml water

200 ml oil

4 tbs. cacao

240 g flour

1 pkg. baking powder

For the cream:

1000 g whipping cream

4 powdered sugar

4 – 5 tbs. Nutella

Preparation: for the cake base.

Preheat the oven at 180° Celisus. Separate the eggs. Whip the egg yolks with the sugar and the cacao until foamy, stir in the oil and the water by spoonful. Beat the egg whites until stiff and stir it in the dough. Mix the powder with the baking powder and stir it in. Fill the dough in a baking dish 24 cm diameter and bake it 25 minutes. Let it cool down and separate it in two cake bases.

For the cream: Whip the cream with the powdered sugar until stiffy but fluffy. Spread half of the cream at one cake base. Mix the rest of the cream with Nutella. Put the cake base on the other one and top it with Nutella cream. Decorate it with chocolate lenses or chocolate cuttings.

.s. cookingCatrin