Latte Sponge Cake

Make coffee for soaking the cake and let it cool.

Separate egg yolks and whites into two bowls.

Add sugar and a pinch of salt to the egg whites and beat with a mixer until foamy.

To the egg yolks, add 1 teaspoon sugar and boiling water, then mix.

Add baking powder, vanilla, and flour to the yolk mixture and combine.

Gently fold all ingredients into the egg whites using a spatula from bottom to top.

Pour the batter into a square baking pan and bake in the oven at 170 degrees Celsius with top and bottom heat until done, then remove and let cool.

For the cream filling, combine all ingredients except vanilla and cream in a pot, cook while stirring until thick and creamy.

Remove from heat, add vanilla, and stir, then cover and let cool before chilling in the refrigerator.

Once chilled, add cream to the mixture and beat well with a mixer.

Cut the cooled cake into three layers.

Place one layer in a mold, soak with some coffee, spread one-third of the cream on top and smooth it out.

Add the second cake layer and spread more cream, then add the third layer and the remaining cream.

Chill the cake in the refrigerator.

For the topping, heat the cream in a container, add white chocolate and melt it, then let cool to room temperature and pour over the cake.

Chill the cake in the refrigerator overnight.

For decoration, fill a freezer bag with room-temperature chocolate spread, snip a corner, and decorate the top.

Cut the cake into small pieces and coat the sides with chopped hazelnuts.