1-Preparation Steps: First, trace three 8-inch circles on parchment paper and butter them lightly. Arrange the parchment sheets on baking racks in the top and bottom thirds of the oven. This sets the stage for those perfect almond layers and keeps everything running smoothly.

2-Making Almond Cake Layers: Preheat your oven to 325°F to get started on the heart of this Almond Nutella Cake Recipe. In a large bowl, mix 325 grams of super finely ground almond flour with 1/2 cup granulated sugar and 1/4 teaspoon salt until it’s clump-free and well combined. Next, beat 6 large egg whites at room temperature with a whisk attachment on high speed for 1 minute until soft peaks form.

Add 1/2 tablespoon vanilla extract, then gradually add the remaining 1/4 cup granulated sugar while mixing for another 2-3 minutes until you get stiff but manageable peaks. Gently fold the egg whites into the almond mixture, about 1/2 cup at a time, until fully incorporated. Spread the batter evenly on your prepared parchment circles and bake for 12 minutes, then rotate the pans between racks and bake for another 12 minutes.

Turn off the oven and leave the cakes inside for an additional 15 minutes; they should be dry and crunchy on the outside while soft inside. Let them cool to room temperature on wire racks. This step ensures the layers have that delightful texture, much like macarons but easier to perfect.

3-Making Frosting: Now for the creamy part of this Almond Nutella Dessert Recipe variation beat 3 cups of heavy whipping cream with 1/4 cup granulated sugar on high speed for 1 minute until soft peaks form. Add 2 teaspoons coffee extract (or almond liquor or chocolate liquor) and 2 teaspoons vanilla extract, then continue beating for 1-2 minutes until it’s spreadable. Don’t overbeat to keep it light and fluffy, then refrigerate until you’re ready to use it.

4-Assembling the Cake: Time to bring it all together for your Almond Nutella Cake. Spread chocolate-hazelnut spread on the bottoms of two cake layers, adjusting the amount based on your sweetness preference. Place the third plain layer on a cake stand and cover it with frosting, then top with a spread-coated layer (spread side down) and add more frosting. Repeat with the last layer, frost the top and sides, and optionally pipe a border on top for a fancy touch.

Decorate with chocolate shavings, curls, or grated chocolate-covered espresso beans as suggested by reader Anna. Refrigerate the cake for 6-8 hours or overnight to soften the almond layers, and remove it 30 minutes before serving for easier slicing. The total time is about 8 hours 40 minutes, including prep and refrigeration, making it a great make-ahead option for busy professionals.