Chocolate Hazelnut Cake
Soak Gelatine in cold water. Heat nut nougat and 150 ml (approximately 5 ounces) milk in a saucepan. Add wet Gelatin and dissolve in mixture. Add remaining milk, remove from heat and place in refrigerator for 30 minutes until mixture starts to gel.
Cut sponge cake in the size of the pan. Beat 250 grams (approximately 8 3/4 ounces) cream with vanilla sugar and fold into gelling nougat. Spread half of the cream into pan. Spread one layer of sponge cake onto cream. Spread remaining cream and cover with second layer of sponge cake. Cover and let set in refrigerator for about 3 hours. Set pan briefly in hot water then turn cake onto a plate.
Beat remaining cream until stiff. Fill a pastry bag with a large tip and decorate with polka dots. Put whole and halved chocolate eggs into the dots, slice and serve.