Nutella tiered cake

1. Preheat the oven to 180°C (th. 6). Mix until you obtain a smooth mixture, 2 plain yoghurt pots and 4 pots of sugar. Gradually add 6 eggs, then 1 pot of peanut oil, then 6 pots of flour and 1 packet yeast.

2. Divide the mixture into a cake pan of 20 cm in diameter, a small charlotte mould (without filling more than 15 cm) and an individual muffin pan.

3. Bake respectively for 30 and 20 minutes. Let cool and unmold. Slice the 3 cakes horizontally.

4. Spread the nutella and assemble the cakes. Arrange them from the largest at the base to the smallest at the top. Allow to cool and decorate.

Our baking tip: To spread evenly the nutella, use a large silicone spatula.

Photo credit: Nutella