Ice cream cake with hazelnuts

(Vesna)

Preparation steps

Beat the egg yolks with the sugar. Add egg whites and 500 ml of whipped cream (I put whipped cream from Vindija). Divide this mixture into three equal parts.
In the first part add 200 g of roasted, peeled and then ground hazelnuts. In the second part add 2 tablespoons of nutella. Leave the third part as it is. In this order, stack the layers on top of each other in a cake tin lined with cling film. (I put it in an oblong baking tin measuring 30x11 cm)
On top, over the third layer, sprinkle the remaining 50 g of roasted and ground hazelnuts. Melt the chocolate in a steamer, then pour over the hazelnuts. Put 200 ml of whipped cream over the chocolate. Freeze. (I froze without whipped cream, and applied it before serving). Before serving, take the cake out of the freezer to let the ice loosen a bit.
Note: For a higher dose just increase eggs and sugar, everything else is the same.

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