Sponge Cake

• First of all we chop the nuts into small pieces, but not too small to lose the taste. Put the baking paper on the baking tin and pour the chopped nuts on it. Second step is preparing the mixture for the sponge cake.

  In mixing bowl stir the egg-whites while adding the sugar slowly. After the sugar melts, then add the yolks and do not stop stirring.

  Then add the semolina, milk, coconut, flour, cocoa and pastry and stir with the mixer until mixture becomes compact.

  Pour the mixture over the nuts (be careful, the nuts should stay on the bottom side) and bake the mixture in previously heated oven for 15 minutes. When the sponge cake is well baked, leave it to cool.
  

Nutella Glaze

• While sponge cake cools, prepare the glaze. Melt the chocolate with the butter on steam and after it’s melted add the chocolate cream and start mixing with a spoon until all ingredients are well mixed.

  Remove the paper from the sponge cake and return to the baking with the bottom side up (nuts have to come up on the top). Pour the glaze all over the sponge cake.
  

Vanilla Cream

• Dissolve the gelatin in cold water. Boil the puddings with 5 tablespoons of sugar in 700 ml of milk. When the pudding is cooked, take it off the hotplate, and add put the dissolved gelatin in the pudding.

  Start mixing until the whole mixture is compact. While is still hot, pour it over the sponge cake. Leave to cool for 1 hour.
  

Decoration

• Prepare the whipped cream according the directions on the bag and put it in a cooking inject. Cut the cake into cubes and over each cube put a bubble of whipped cream.

  If you want you can decorate the cube in a different ways and without whipped cream it will look very nice.
  

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