Preparation of the Nutella Feather Cake

• Place the Nutella in the refrigerator so it is quite firm when used.
  Preheat the oven to 350°F in a static mode.
  Pour the heavy cream still liquid but well chilled from the refrigerator into a bowl and whip it at low speed with electric mixers for a couple of minutes so that it is semi-whipped, that is, fluffy but creamy.

• In another bowl, place the eggs with the sugar and whip them with electric mixers until you have a smooth mixture.
  Add the semi-whipped cream and mix with the beaters at low speed to incorporate it for a few minutes, then add the flour little by little, still mixing at low speed, and the baking powder.
  Line a rectangular baking pan with parchment paper and pour the prepared mixture into it, leveling it.
  Bake for seven minutes, just to slightly firm up the mixture.

• Meanwhile, put the Nutella in a disposable pastry bag and cut the tip so it has an opening about half an inch in diameter.
  Take the cake out of the oven and arrange the Nutella on the mixture in crosshatch stripes to form diamonds.
  Bake again for eighteen minutes, until golden: the Nutella will not sink completely into the cake.
  Perform the toothpick test for doneness, the toothpick inserted into the cake should come out dry, otherwise, let it bake another few minutes.
  Remove from the oven and let your Nutella feather cake cool completely before removing the parchment paper and serving it.

  Chez Bibia