🧁 Instructions
1. Make the sponge cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
- Beat egg whites with a pinch of salt until soft peaks form.
- In a separate bowl, beat egg yolks with sugar and vanilla until thick and pale.
- Gently fold yolks into whites. Then sift in the flour and gently fold in the ground hazelnuts.
- Pour batter into pans and bake for 20–25 minutes, or until golden and springy.
- Cool completely on a rack.
2. Make the chocolate hazelnut cream:
- Cream butter and powdered sugar until fluffy.
- Add in the chocolate hazelnut spread and melted chocolate.
- Mix until smooth. Add cream if needed to loosen the texture.
3. Assemble the cake:
- Slice each sponge in half for 4 thin layers, or use as-is for 2 thick ones.
- Spread chocolate hazelnut cream between each layer.
- Frost the outside with remaining cream.
- Decorate with chopped toasted hazelnuts and chocolate curls.
4. Chill and serve:
- Let the cake chill for at least 2 hours for the flavors to develop.
- Serve at room temp for best texture.
💡 Optional Twist:
- Add a thin layer of apricot jam under the chocolate cream in each layer for a true Central European touch. 🍑
🎥💬 Content idea for Reels:
“If love had a flavor… it would taste like roasted hazelnuts and melted chocolate. ✨ This Hungarian-style hazelnut cake is my cozy kitchen secret — and today, I’m sharing it with you. 🇭🇺❤️”
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