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Valentine's Day heart-shaped cake

90 min


Hazelnut sponge cake

  • 4 eggs

    2 egg yolks

    200g sugar

    200g flour

    50g ground hazelnuts

    6g baker's yeast

    1 pinch of salt

    Crushed hazelnuts, to taste


  • NUTELLA® or other hazelnut cream


  • Crushed hazelnuts, to taste

    FERRERO ROCHER® chocolates

    Optional: red sugar paste


  1. Preheat oven to 180°C

  2. In a bowl, beat the eggs and the sugar with an electric mixer until the mixture becomes smooth and frothy.

  3. Sift the flour, yeast and salt into the bowl.

  4. Combine the powders to the mixture by slowly folding from bottom to top.

  5. Add the hazelnuts and fold until combined. Butter a heart-shaped mold (about 22cm in diameter) and bake for 45-50 minutes.

  6. Once cooled, cut the cake and fill with NUTELLA® or other hazelnut cream.
  7. Smear the same cream over the pie's exterior and decorate the edges with FERRERO ROCHER.
  8. Sprinkle the center with the crushed hazelnuts.
Optional: With a little bit of red sugar paste, make a small heart and place it on the cake.

Give layers of thoughtfulness with Ferrero

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