Mascarpone and Nutella cake

@gourmaedel has a great cake idea for you. Super simple and delicious!

Ingredients
200 g whipping cream, cold
1 tsp cream stiffener
250 g GOLDSTEIG mascarpone
80 g condensed milk
1 tsp vanilla paste
250 g wholemeal butter biscuits
1 cup of coffee, cold
250 g Nutella
80 g roasted hazelnuts

Preparation
Lightly moisten a loaf tin with water and line with cling film. Lightly liquefy the Nutella in the microwave or in a bain-marie. Roughly chop the hazelnuts. Place the cold cream and cream stiffener in the mixing bowl and whip until stiff, stirring constantly with a hand mixer. Add the GOLDSTEIG mascarpone, condensed milk and vanilla paste and beat for 30 seconds. Lightly soak the shortbread biscuits in the coffee and line the base of the tin with them. Cut the shortbread biscuits into smaller pieces if necessary. Spread a layer of mascarpone cream on top of the biscuit layer. Now spoon the Nutella onto the mascarpone cream. Repeat the steps 6-8 times until all the mascarpone cream has been used up and finish with a layer of soaked shortbread biscuits. Place the tin in the fridge for at least 4 hours. After this time, carefully turn the mould out onto a serving plate, spread with Nutella and garnish with the coarsely chopped hazelnuts.