I usually prepare this cake when I need something reliable for family gatherings, especially if I have time to work a bit on the layers and let everything chill overnight. I've revamped the recipe a few times because it's straightforward to make, and the flavor meets all my expectations for a layered dessert: the texture, the balance between sweetness and creaminess, plus the advantage that it cuts nicely.
Quick Info
Total time: approx. 2 hours (plus overnight chilling time)
Preparation time: 40-50 minutes
Baking time: 30-35 minutes for the layers (depending on the oven)
Servings: 12-16 pieces, depending on size
Difficulty: medium
Recipe type: layered cake, dessert for special occasions or everyday
Ingredients
For the layers:
2 eggs
10 tablespoons oil
10 tablespoons sugar
1 and a half teaspoons of baking ammonia (dissolved with a bit of lemon juice or vinegar)
flour as needed (enough for a non-sticky dough, usually 400-450 g, but added gradually)
For the cream:
4 egg yolks
1 liter milk
7 tablespoons cornstarch
250 g sugar
200 g Nutella
grated white chocolate (amount not specified, I use about 100-150 g)
300 g butter
vanilla essence
rum essence
Preparation Method
1. Preparing the layers:
I crack the eggs into a large bowl. I add the sugar and mix with a mixer until light in color and the sugar begins to dissolve. I gradually pour in the oil while continuing to mix.
I add the dissolved baking ammonia and incorporate it. I start adding the flour, 2-3 tablespoons at a time, and knead until I obtain a fairly firm but not hard dough that no longer sticks to my hands.
I cover the bowl and let it chill in the fridge for at least 30 minutes. If I have time, I leave it even longer.
I divide the dough into 3 equal parts.
I roll out each piece into a thin layer, on baking paper or directly on a floured countertop.
I transfer it to the back of the baking tray and bake each layer in a preheated oven at 180°C for 8-12 minutes, until it takes on a light golden hue on the edges.
I cool the layers on a rack or on paper, without stacking them, to prevent them from getting soggy or breaking.
2. Preparing the cream:
I separate the egg yolks and place them in a large bowl. I add the sugar and whisk until creamy.
I incorporate the cornstarch, mix well, then pour in 150 ml of cold milk and homogenize everything.
I heat the remaining milk (850 ml) in a saucepan over low heat until warm (not hot, just warm).
I pour the warm milk over the egg and cornstarch mixture, stirring continuously.
I transfer everything back to the saucepan and put it on low heat again. I stir constantly until the cream visibly thickens; it should not boil vigorously.
When ready, I turn off the heat. I divide the cream into two equal parts in separate bowls.
In one, I add the grated white chocolate and mix until it melts. In the other, I add the Nutella and incorporate well. I keep both creams on low heat for another 2 minutes, just enough for the chocolate/Nutella to melt thoroughly and homogenize.
I remove from heat. I add 150 g of butter to each cream, cut into cubes, and mix until incorporated.
I add vanilla essence to the white chocolate cream and rum essence to the Nutella cream.
I let the creams cool completely at room temperature. I do not put them in the fridge to avoid them hardening too much for spreading.
3. Assembly:
I place the first layer on a tray or board. I spread the first cream evenly (I choose the order based on preference). I place the second layer, then the other cream. I cover it with the last layer.
I press gently, without crushing, just enough to level it.
I cover with plastic wrap and let the cake chill in the fridge for at least overnight. During this time, the layers soften from the cream.
It cuts best the next day, with a sharp knife dipped in hot water and wiped dry.
Why I make this recipe often
I love it because the layers can be baked in advance, and the cream is quick to prepare. The cake keeps well in the fridge for 3-4 days. The flavor remains balanced, not cloying, and the textures stay pleasant, neither too soft nor too hard.
Tips and Variations
Tips
If the layers seem too crunchy after baking, that's no problem: they will soften upon contact with the cream.
The dough should not be hard from the start – if it seems sticky, add a little flour gradually.
For the cream, stir continuously over low heat to prevent sticking.
Let the creams reach room temperature before assembly.
Use butter with at least 80% fat for the right texture.
Substitutions
Nutella can be replaced with another hazelnut or chocolate spread if you prefer a different flavor.
For baking ammonia, if you don’t have it on hand, I do not recommend using baking soda for this recipe – the texture will not be the same.
White chocolate can be omitted or replaced with milk chocolate if you don't want a strong contrast between the creams.
Variations
You can add a bit of grated orange peel to the white chocolate cream for a different flavor.
If you want a more festive look, you can alternate the layers of cream or make 4 thin layers.
A little cocoa powder can be sprinkled on top at the end.
Serving Ideas
I cut into squares or rectangles. It pairs well with coffee or as a dessert for large meals. If it's for a special occasion, individual portions can be decorated with a bit of powdered sugar.
Frequently Asked Questions
1. What can I use instead of baking ammonia?
For this recipe, baking ammonia is what gives the specific texture to the layers. I do not recommend replacing it with baking soda – the result will not be the same in consistency.
2. Can margarine be used instead of butter?
Technically yes, but the taste and texture suffer. The cake will have a slightly synthetic taste, and the cream will not set as well.
3. How long does the cake last in the fridge?
It keeps well for 3-4 days, covered. The layers become even more tender after 24-48 hours.
4. What do I do if my cream curdles?
If you added the butter when the cream was too hot, it may separate. Whisk vigorously and let it cool slightly; it usually fixes itself.
Nutritional Values
Approximately, for one serving (out of 16):
Calories: 380-400 kcal
Protein: 5-6 g
Carbohydrates: 30-32 g
Fat: 26-28 g
Values may vary depending on the thickness of the layers, how much cream you put in each layer, and the size of the portions. Sugar, butter, and Nutella make the cake calorie-dense.
Storage and Reheating
Store in the fridge, covered. I do not recommend freezing, as the layers lose their texture and the cream may separate after thawing. It does not need reheating; it is served cold or at room temperature. If cutting, use a clean knife for each portion to maintain a smooth appearance.
Quick Info
Total time: approx. 2 hours (plus overnight chilling time)
Preparation time: 40-50 minutes
Baking time: 30-35 minutes for the layers (depending on the oven)
Servings: 12-16 pieces, depending on size
Difficulty: medium
Recipe type: layered cake, dessert for special occasions or everyday
Ingredients
For the layers:
2 eggs
10 tablespoons oil
10 tablespoons sugar
1 and a half teaspoons of baking ammonia (dissolved with a bit of lemon juice or vinegar)
flour as needed (enough for a non-sticky dough, usually 400-450 g, but added gradually)
For the cream:
4 egg yolks
1 liter milk
7 tablespoons cornstarch
250 g sugar
200 g Nutella
grated white chocolate (amount not specified, I use about 100-150 g)
300 g butter
vanilla essence
rum essence
Preparation Method
1. Preparing the layers:
I crack the eggs into a large bowl. I add the sugar and mix with a mixer until light in color and the sugar begins to dissolve. I gradually pour in the oil while continuing to mix.
I add the dissolved baking ammonia and incorporate it. I start adding the flour, 2-3 tablespoons at a time, and knead until I obtain a fairly firm but not hard dough that no longer sticks to my hands.
I cover the bowl and let it chill in the fridge for at least 30 minutes. If I have time, I leave it even longer.
I divide the dough into 3 equal parts.
I roll out each piece into a thin layer, on baking paper or directly on a floured countertop.
I transfer it to the back of the baking tray and bake each layer in a preheated oven at 180°C for 8-12 minutes, until it takes on a light golden hue on the edges.
I cool the layers on a rack or on paper, without stacking them, to prevent them from getting soggy or breaking.
2. Preparing the cream:
I separate the egg yolks and place them in a large bowl. I add the sugar and whisk until creamy.
I incorporate the cornstarch, mix well, then pour in 150 ml of cold milk and homogenize everything.
I heat the remaining milk (850 ml) in a saucepan over low heat until warm (not hot, just warm).
I pour the warm milk over the egg and cornstarch mixture, stirring continuously.
I transfer everything back to the saucepan and put it on low heat again. I stir constantly until the cream visibly thickens; it should not boil vigorously.
When ready, I turn off the heat. I divide the cream into two equal parts in separate bowls.
In one, I add the grated white chocolate and mix until it melts. In the other, I add the Nutella and incorporate well. I keep both creams on low heat for another 2 minutes, just enough for the chocolate/Nutella to melt thoroughly and homogenize.
I remove from heat. I add 150 g of butter to each cream, cut into cubes, and mix until incorporated.
I add vanilla essence to the white chocolate cream and rum essence to the Nutella cream.
I let the creams cool completely at room temperature. I do not put them in the fridge to avoid them hardening too much for spreading.
3. Assembly:
I place the first layer on a tray or board. I spread the first cream evenly (I choose the order based on preference). I place the second layer, then the other cream. I cover it with the last layer.
I press gently, without crushing, just enough to level it.
I cover with plastic wrap and let the cake chill in the fridge for at least overnight. During this time, the layers soften from the cream.
It cuts best the next day, with a sharp knife dipped in hot water and wiped dry.
Why I make this recipe often
I love it because the layers can be baked in advance, and the cream is quick to prepare. The cake keeps well in the fridge for 3-4 days. The flavor remains balanced, not cloying, and the textures stay pleasant, neither too soft nor too hard.
Tips and Variations
Tips
If the layers seem too crunchy after baking, that's no problem: they will soften upon contact with the cream.
The dough should not be hard from the start – if it seems sticky, add a little flour gradually.
For the cream, stir continuously over low heat to prevent sticking.
Let the creams reach room temperature before assembly.
Use butter with at least 80% fat for the right texture.
Substitutions
Nutella can be replaced with another hazelnut or chocolate spread if you prefer a different flavor.
For baking ammonia, if you don’t have it on hand, I do not recommend using baking soda for this recipe – the texture will not be the same.
White chocolate can be omitted or replaced with milk chocolate if you don't want a strong contrast between the creams.
Variations
You can add a bit of grated orange peel to the white chocolate cream for a different flavor.
If you want a more festive look, you can alternate the layers of cream or make 4 thin layers.
A little cocoa powder can be sprinkled on top at the end.
Serving Ideas
I cut into squares or rectangles. It pairs well with coffee or as a dessert for large meals. If it's for a special occasion, individual portions can be decorated with a bit of powdered sugar.
Frequently Asked Questions
1. What can I use instead of baking ammonia?
For this recipe, baking ammonia is what gives the specific texture to the layers. I do not recommend replacing it with baking soda – the result will not be the same in consistency.
2. Can margarine be used instead of butter?
Technically yes, but the taste and texture suffer. The cake will have a slightly synthetic taste, and the cream will not set as well.
3. How long does the cake last in the fridge?
It keeps well for 3-4 days, covered. The layers become even more tender after 24-48 hours.
4. What do I do if my cream curdles?
If you added the butter when the cream was too hot, it may separate. Whisk vigorously and let it cool slightly; it usually fixes itself.
Nutritional Values
Approximately, for one serving (out of 16):
Calories: 380-400 kcal
Protein: 5-6 g
Carbohydrates: 30-32 g
Fat: 26-28 g
Values may vary depending on the thickness of the layers, how much cream you put in each layer, and the size of the portions. Sugar, butter, and Nutella make the cake calorie-dense.
Storage and Reheating
Store in the fridge, covered. I do not recommend freezing, as the layers lose their texture and the cream may separate after thawing. It does not need reheating; it is served cold or at room temperature. If cutting, use a clean knife for each portion to maintain a smooth appearance.