Almond and caramel layer:
Roast the almond flakes in a dry pan and set aside to cool. Then add kajmak to them and mix. Pour the mixture onto the sponge cake.
Cream layer:
Dissolve gelatin in hot water and set aside to cool.
Whip the heavy cream with powdered sugar until stiff. Then add mascarpone cheese and mix until the mixture becomes smooth. At the end of whipping, pour in the cooled gelatin.
Spread the mass onto the almond-caymak layer and place round sponge cakes on it, which should also be soaked in punch.
Chocolate layer:
Whip the cream with powdered sugar and thickener. Then add Nutella and mix thoroughly.
Pour the chocolate mass onto the biscuits. Decorate the top of the cake with grated chocolate.
Place the cake in the fridge, preferably overnight.
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