Gourmet Strawberry Cake with Speculoos and Nutella

Preparation of the sponge cake: Mix the flour with the sugar, then add the eggs and the baking powder.

Pour the batter into a pan and bake for 25 minutes at 180 degrees.

Once the sponge cake is baked, let it cool for about 10 minutes.

Cut the sponge cake in half horizontally.

Generously spread Nutella on both sponge cakes.

Preparation of the whipped cream: Pour the well-chilled heavy cream into a bowl or into the mixer. Then, whip the heavy cream with the mixer or electric whisk.

Incorporate the powdered sugar and the stabilizer gradually into the liquid cream. The stabilizer will help keep the whipped cream firm, but it is optional.

Cake preparation: Once the whipped cream is ready, spread it on top of the cake that has been assembled with two layers filled with hazelnut spread in a 22 cm diameter round mold.

Then decorate with strawberries and cookies all around the cake as shown in the photo.