• Preheat the oven to 160C.
• To make the delicious soft sponge, start by separating the eggs yolks and the egg whites. 
• In the egg yolks add all the ingredients except the flour. 
• Whisk until everything is well incorporated and then sift and fold in the flour. 
• In a clean mixing bowl, whisk the egg whites until stiff. 
• Add the egg whites into the egg yolks mixture folding them gently a little bit at a time. The final batter will be pale yellow, smooth and airy. 
• Transfer it to a spring-form baking tin greased and lined with parchment paper. 
• Place wrap the bottom and the sides of the pan in aluminium foil and place in larger baking dish. 
• Pour boiling water in the larger dish making sure that at least half of the spring-form pan is surrounded with boiling water. 
• Bake for about and hour and 20 minutes. Do not open the door of the oven while baking. 
• Once baked, let it cool in the springform pan. Cut the sponge in half. 
• Spread a chocolate cream or a chocolate ganache and a third of the whipped cream on the first layer of the cake. 
• Add the fresh fruit (some whole, some chopped, some smashed) and sprinkle half of the hazelnuts (some crushed, some whole). 
• Cover with the second layer. Spread the rest of the whipped cream all around the cake and decorate with the remaining fruit and hazelnuts however it looks good to you. Enjoy!

For more details on how to make this recipe, check the video recipe below.