Sift the flour with cocoa and baking powder. Separate the egg whites from the yolks and mix with a pinch of salt until stiff. Then gradually mix with sugar until the mixture becomes thick and shiny (approx. 2 minutes). Add the yolks and mix the mixture at low speed after each addition. Combine the dry ingredients with the resulting mass in three batches using a large spoon or whisk. Mix the ingredients very gently so that the foam falls as little as possible.
Lightly grease a 30×22 cm baking tin (it must be quite high) with butter and line it with baking paper. Pour the dough and bake at 170 C for approx. 30-35 minutes. After this time, we check with a stick. If it is dry, the sponge cake is ready. Take it out of the oven and drop the cake from a height of about 40 cm (it is worth putting something under it so as not to damage the floor). We leave it to cool.
Mix the soaked plums in a blender. Mix the room temperature butter for a while, then gradually add Nutella and crushed plums along with alcohol.
Cut the sponge cake into two parts. Soak half of the punch and spread the mixture. Cover with the second layer, press lightly and punch again.
Mix gelatin with boiling water and leave to cool. Whip the cream with a pinch of salt until stiff. At the end, add the sifted powdered sugar and dissolved gelatin in a small stream. Place on top of the sponge cake. Place the dough in the refrigerator for several hours or overnight. Decorate with sifted cocoa.
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