Preheat your oven to 170 °C (340 °F). Grease your baking dish with butter or line with parchment paper.

In a large bowl, blend together softened butter and sugar until light and creamy. Incorporate the eggs one at a time.

Sift together flour, pudding powder, and baking powder. Gradually add to the butter-egg mixture, mixing on low speed.

Fold in the chopped hazelnuts gently until evenly distributed in the batter.

Pour the batter into the baking dish and bake for 35–40 minutes or until golden brown.

Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

Once cooled, slice the cake in half and spread the nougat cream on the bottom layer before topping it.

Slice the cake into generous pieces and serve as is or with whipped cream or berries.