One of my favorite cakes, and also of my children, unavoidable at celebrations and birthdays, generous, very creamy, and above all delicious. You certainly won't go wrong with it.

Components:
For the bark:

10 egg whites

25ogr of sugar

1 tablespoon vinegar

200 - 250 g of chopped hazelnuts

400 gr Nutella

For fil:

10 egg yolks

10 tablespoons sugar

3 bags of vanilla pudding

7 tablespoons density

1 margarine

1 ½ l of milk

400 g of chocolate

Preparation:

Beat the egg whites well in the snow, add sugar, and continue mixing. Finally, add the vinegar.

Chop the hazelnuts, although it is easier for you to put them in one bag and beat them with a meat grinder. Grease the pan with oil, put sliced ​​baking paper on it, sprinkle with chopped hazelnuts. Put the egg whites on the hazelnuts and put them in the oven to dry. Preheat the oven to 200 degrees, reduce to 150, put it in for about 10 minutes, and then reduce to another 120 degrees and dry for another hour. Turn off the oven and leave the crust in it to cool next to the oven. Remove from the oven, remove the paper, and now turn the hazelnuts upside down. Spread Nutella on top, grease finely.

For the filling, whisk the egg yolk, sugar, pudding, and thickener and cook in the milk. Allow cooling completely. It will be very dense, that's how it should be. When cool add the mixed margarine. Divide into 2 parts and add melted chocolate to one.

Since there is a lot of this filling, I put both fillings in order on the crust and Nutella, then a row of plasma biscuits dipped in milk on top and a row of fillings on top. eventually finished with whipped cream. Although, it's not bad at all when 2 crusts are baked and coated with Nutella. They got a really tall cake, rich and colorful. Of course, you should fill the yellow and chocolate filling alternately with a syringe or an ice cream spoon so that it is colorful in cubes when it is cut, for those who have nerves and time, and those who don't, let them just spread it, won't do anything wrong.