Nutella cake, cream and cream

Preparation

1. We turn on the oven with a temperature of 180º

2. We start the recipe by preparing the cream. We put the butterfly in the glass and add the yolks and sugar. We program 3 minutes, speed 4. We remove the butterfly and add the mascarpone cheese and milk. We mix by programming 2 minutes, speed 2. We reserve in the glass.

3. We spread the puff pastry (if purchased, we take it out of the refrigerator 10 minutes before starting the recipe so that we can unroll it without problems) and spread it with Nutella.

4. We place the base (always on baking paper), already with the Nutella spread, on a mold of about 26 cm in diameter, shaping the edges so that it is as seen in the photo.

5. On this basis we turn the cream that we have just made and brush the part of the puff pastry that can be seen with the egg whites that we have used or with a little milk. We put our cake in the oven where it will be approximately 25 minutes, until the puff pastry is golden.

6. While the cake is baking we are going to make the cream. In the clean and dry glass, with the butterfly on, add the cold cream. We beat in speed 3 1/2 until the cream is whipped. Once assembled we add the icing sugar and mix carefully using the spatula. We reserve in the fridge.

7. When the puff pastry is ready we take it out of the oven. When cooling, we place our whipped cream inside and decorate according to our tastes and what we have at home (with nuts, red fruits, powdered chocolate ...).