The delicious dessert to try now .

Ingredients:

COCOA SPONGE CAKE:

3 eggs
90g of sugar
75g “00” flour
15g unsweetened cocoa powder
22g seed oil
37g of milk

ICING:

120g hazelnut paste
250g mascarpone
30g of condensed milk
250g cream 50g of sugar
1 pinch of salt

DECORATION:

Hazelnut flowers advanced icing .

Directions:

1. Separate the yolks from the whites.

2. Whisk egg whites with sugar, egg yolks, flour and cocoa until stiff.

3. Mix the milk, oil and a little dough on the side. Then join the rest.

4. Bake at 320°F (160°) for 45 minutes.

5. Cream: mix the mascarpone with the sugar, salt, condensed milk and hazelnut paste. Then add the cream and whisk everything.

6. Assemble and decorate the cake.