Nutella Cake

Preheat the oven to 180 °C. Line the bottom of a springform pan with baking paper, grease the edges.

Prepare a sponge mixture for the cake base: To do this, place all the ingredients in a bowl in order and stir until a smooth dough is formed. Pour into the prepared pan and bake for about 50 minutes (cover with aluminum foil if necessary).

Let the cake layer cool in the springform pan for about 10 minutes, then turn it out and let it cool completely on a baking rack.

In the meantime, for the decoration and glaze, wash the raspberries, sort them out and let them dry on a spread kitchen towel. Melt cooking chocolate with butter in a water bath.

To fill the cake, cut the cooled cake base in half horizontally and spread with Nutella. Carefully spread raspberry jam on top. Place the second half of the cake on top.

Stir the glaze until smooth and coat the cooled cake completely with it. Arrange raspberries on the still-wet glaze in a flower shape, sprinkle sugar pearls in the center of the raspberry blossoms as a “flower center”. Allow cake to dry.

Using green sugarpaste, draw stems and leaves on the dried icing. Using red sugarpaste, draw two circles around edge of cake and decorate to taste.

Refrigerate until ready to serve.

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