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1
Make sponge base first.
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2
Line and grease a 9inch cake pan.
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3
Preheat oven to 180degrees celsius.
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4
Whisk egg yolks and sugar till pale and quite fluffy.
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5
In another bowl, whisk egg whites till foamy.
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6
Gradually whisk in sugar till stiff peaks form.
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7
Fold white mix into yellow mix.
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8
Sieve in flour and fold it in BY HAND, and not with the mixer.
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9
Finally fold in the oil or melted butter till well incorporated.
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10
Pour into pan and bake for 25-30 mins, till cooked.
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11
Immediately remove from cake tin and cool.
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12
Slice into 2 layers.Then using either the ring of an 8inch springform tin, or an 8 inch cake ring, cut out circles from each sponge (this is so that both are of exact equal size, thats why we make the cake slightly bigger).
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13
For Cheesecake:.
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14
If using gelatin leaves, soften in cold water.
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15
Then dissolve it in 40ml of hot water.
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16
If using gelatin POWDER, sprinkle onto 40ml water and leave for 5mins.
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17
Melt in the microwave and cool for a while.
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18
Whip whipping cream and set aside.
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19
Cream cream cheese and sugar till smooth and fluffy.
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20
Add in gelatin mix and mix well.
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21
Then fold in whipped cream.
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22
Fold in shredded chocolate and the diced hazelnuts.
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23
Assembly:.
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24
Lay one cake layer in the 8inch cake ring.
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25
Top with 1/2 of the cheese mix.
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26
Top with the second sponge layer and then top with the rest of the cheese mix.
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27
Refrigerate till set.
