Start with ciambellone: whisk the eggs with the sugar for at least 10 minutes, until they are light and fluffy.
Separately, add oil, milk, cream and vanilla, then incorporate them into the eggs.
Finally, add the sifted flour and baking powder and a pinch of salt and stir until the mixture is smooth.
Pour the mixture into the buttered and floured mold and cook for 30 minutes in a convection oven preheated to 180 ° C.
Take the donut out of the oven and let it cool completely.
Then pass into filling and decoration: whip the cold cream well from the fridge, then divide it in half into 2 different bowls.
Add the nutella in a bowl and the dye in the other, mixing both separately and with different spatulas, so as not to mix the compounds.
Take the donut by now completely cold, cut it in half and dig the central part of the lower half, leaving 1-2 cm intact along the inner and outer edges.
Stuff with the pink cream and cover with the upper part of the donut, pressing lightly to distribute the cream evenly.
Spread the sugar paste in a thin sheet and, using the inverted mold to get the right size, make an irregular shape simulating the icing droplets of a classic donut.
Cover the surface of the cake with the nutella cream, then place the sugar paste on it.
Brush the sugar paste with a little water and cover with funfetti, then let it rest in the fridge for 1-2 hours.
The donut cake is ready: all you have to do is bring it to the table and amaze all your guests!
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