Easter Nest Cake

First of all, begin by preparing the olive oil cake, so in a bowl sift the flour and the baking powder 1. In the bowl of a stand mixer already equipped with a whisk, pour in the room temperature eggs and add the sugar and a pinch of salt 2 (if you don't have a stand mixer use an electric hand mixer). Turn on the stand mixer and let it work the mixture well, add the orange zest 3.

Then slowly pour in the olive oil 4 and once it is well incorporated, add the room temperature condensed milk 5. Finally, add the sifted dry ingredients 6 little by little so as to obtain a fluid and homogeneous mixture.

Grease and flour a 9-inch ring cake mold and pour in the mixture spreading it with a spatula 7; it's important to level the batter carefully. Bake in a preheated oven at 340°F for 50 minutes. When the ring cake is cooked, let it cool slightly before removing it from the pan 8 and then let it cool completely on a wire rack. Meanwhile, prepare the cream by soaking the gelatin sheets in a little cold water 9.

On a cutting board and with the help of a sharp knife, chop the chocolate 10 and then let it melt in a double boiler 11, while in another small pot heat the milk 12.

As soon as the chocolate is melted, pour in the room temperature condensed milk 13 and stir continuously. Don't worry if it thickens, by adding the hot milk 14 and continuing to stir with a whisk, the mixture will blend well; then add the egg yolks and continue cooking for 2-3 minutes 15 while still stirring.

Squeeze the gelatin sheets well and add them to the still-hot cream 16; after mixing well to dissolve it completely and incorporating it, transfer the cream to a shallow bowl and cover with plastic wrap in contact with the surface 17: first let it cool at room temperature, then put it in the fridge for 2 hours. After this time, pour the cream into the stand mixer bowl and let the whisk work a bit to soften it 18.

Separately, whip the cream 19 and gently fold it in from the bottom up 20, then pour the mixture into a pastry bag with a smooth tip. After cutting the ring cake in half 21, transfer it to a plate.

Fill the ring cake with the cream 22 creating concentric circles, then reassemble the ring cake with the other half 23. With the leftover cream, prepare the glaze by mixing it with the coffee 24.

Finally, place the ring cake on the wire rack and put a plate underneath to catch the glaze that will drip when poured 25, decorate the cake by sprinkling it with chocolate shavings 27, and put it in the fridge for 30 minutes. Complete the Easter nest ring cake by decorating it with chocolate eggs covered in colored sugar.