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Prep Time 50 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 12


For the chocolate biskuit:

  • 125 g dark chocolate
  • 6 eggs
  • 125 g butter
  • 40 g confectioners' sugar
  • pinch of salt
  • 175 g white sugar
  • 125 g flour
  • 2 tbsp. baking powder

For the almond biskuit:

  • 6 eggs
  • 100 g white sugar
  • 70 g flour
  • 60 g grounded almonds
  • 1 tbsp. vanilla extract

For the filling:

  • 200 g chocolate nut spread (e.g Nutella)
  • 150 g dulce de leche (caramel cream)

For the decoration:

  • 1000 g white fondant
  • 2-3 tbsp. blue food coloring
  • 150 g marmelade or jam
  • 25 chocolate pralines (e.g Giotto)


  1. For the chocolate biskuit: Take a normal baking pan and line up with baking paper. Preheat oven to 180°C. Melt the dark chocolate and let it cool. Separate eggs and beat the egg whites until stiff while slowly adding the white sugar. In another bowl cream together butter, salt and confectioner's sugar. Slowly add the egg yorks one after another. Add the melted chocolate. Now add the sifted flour and baking powder together with the egg whites to the mixture. Pour into the baking pan and bake for 40 minutes. Then let it cool completely before cut into two halves in the middle.
  2. For the almond biskuits you have to bake three biskuits one after another: Prepare a small baking pan with baking paper (do not oil the pans!). Preheat oven to 180°C. First separate eggs and beat the egg whites until stiff while adding the white sugar. Then add the egg yorks again one after another. In the end mix in the flour, grounded almonds and vanilla extract. Pour into the baking pan and let it bake for about 15 minutes. Then remove from oven. Remove biskuit from baking pan and let it cool. Do the same for the other two biskuits.
  3. Now heat up the marmelade and roll out 450 g of the fondant in circle shape. Take one half of the chocolate biskuit and spread with the chocolate nut spread. Top with the other half. Spread with a thin layer of marmelade and then cover with the fondant. Carefully press the fondant at the cake until its covered all over.
  4. Next the almonds biskuits. Take one biskuit and spread with the dulce de leche, top with the next biskuit layer and spread again with dulce de leche. Now spread again with a thin layer of marmelade.

  5. Roll out 350 g of the fondant again in circle shape and cover the almonds biskuits with it. Take the blue food coloring and paint the small cake with it and let the color set completely. Place the small cake on top of the bigger cake. Take the rest of the fondant and roll it out, cut out the Volkswagen logo (or any other logo). Place it on top of the smaller cake, then decorate with the chocolate pralines.