蛋糕材料：2片 9寸抹茶戚风蛋糕，1片 9寸榛子戚风蛋糕，1片 9寸巧克力戚风蛋糕，1瓶 榛子巧克力酱，3根 香蕉，2个 无花果，1块 夹心巧克力，2片 戚风蛋糕围边
制作步骤：
1、从速冻取出清蛋糕放至室温，约1小时。准备好一张圆的硬纸板，香蕉和无花果切成薄片。
2、在硬纸板上铺好第一片抹茶蛋糕，接着抹上薄薄的一层巧克力酱，然后铺上香蕉片。接着叠上第二，三层蛋糕，巧克力酱和香蕉片。（3层铺好后，还余出些许巧克力酱，所以将最后一片抹茶蛋糕也用上了，所以切面颜色看起来有点不协调了）。
3、放上最后一层蛋糕，抹上巧克力酱，表面用香蕉和无花果片装饰，中心放上夹心巧克力。围边用的条状蛋糕片抹上巧克力酱或是奶油，环上蛋糕，套上慕斯圈或是用绸缎固定一下围边。
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Ingredients ：2 disc 9-inch Matcha chiffon cake ，1 disc 9-inch Hazelnut chiffon cake ，1 disc 9-inch Chocolate chiffon cake ，1 bottle Nutella ，3 Bananas
2 Figs ，1 Chocolate praline ，2 strip Chiffon cake for the sides
Method ：
1、Remove the cake layers from the freezer and defrost them at room temperature, about 1 hour. Slice the peeled bananas and figs and have a round cake board ready.
2、Place the matcha chiffon cake layer on the prepared cake board, spread a thin layer nutella on the cake, and then top with banana slices. Arrange another two layers of cake in the same way. (still some nutella left after placing the 3rd layer of cake, so I decided to top the cake with last layer of matcha chiffon cake, which resulted in a mismatched colour appearance to the cut.)
3、Arrange the fourth layer of cake on the top and spread the nutella. Arrange the sliced figs and bananas in a decorative pattern on top and the chocolate praline in the center. Spread the strips with whipped cream and surround the sides of the cake. Use a mousse ring or a ribbon to stabilize the strips.