Nutella Milk Cake

Firstly separate 4 egg yolks from the whites. Make sure no yolk has broken in the white or it will not get fluffy and also there’s no moisture or water in ur vessel or on the blades.
In a big bowl ( make sure it’s dry ) put the egg white and beat well for a minute, add 2 tbsp castor sugar and beat for 2 more min, and 2 tbsp sugar and beat again for 2 mins ( repeat this process 2 more times, that is a total of 8 tbsp sugar) beat till stiff peaks. Now with very light hands mix in with a whisk or spatula the egg yolks, 5 tbsp oil and 5 tbsp milk, and 1 tsp vanilla essence. Now fold in 6 tbsp of sieved Maida and 2 tbsp cocoa powder.
Pour in a 9×13 inch tray and bake at 180 degrees in preheated oven for 12-15 min or till done.
Let cool at room temperature

Meanwhile, beat 2 cups of tropolite whipping cream and 1 cup of nutella to medium-stiff peaks. And keep aside

Blend 500 ml milk and half cup nutella and pour this on the cooled cake . Let rest for half hour till the milk is absorbed.

Spread the Nutella cream on the cake and keep aside.

Now cook a mix of 400 gm milk chocolate compound and 200 ml cream till melted ( keep stirring) . Switch off heat and mix in half cup or more of chopped and roasted almonds or hazelnuts ( roast the chopped nuts in 1 tsp butter till golden)

Spread this ganache on the cream and chill in the fridge for 3-4 hrs and serve chilled .
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This serves 15.