Ricotta and Peach Cake with Hazelnut Butter Cream

5️⃣ **Make the hazelnut buttercream:**
In a saucepan, melt the butter over medium heat until it turns a golden brown and gives off a nutty aroma. Let cool slightly. Then, whisk it with the icing sugar, milk and vanilla until the mixture is smooth and creamy. 🧈🍬

6️⃣ **Assemble the cake:**
Place one of the cakes on a serving plate. Spread a layer of hazelnut buttercream on top. Add the second cake on top and cover completely with the remaining cream. 🍰

7️⃣ **Decorate:**
Garnish with fresh peach slices and mint leaves if desired. Refrigerate for 30 minutes before serving to make cutting easier. 🍑🌱
#### **Prep Time:** 30 minutes
#### **Cook Time:** 30 minutes
#### **Total Time:** 1 hour
#### **Calories:** 450 Kcal | **Servings:** 8-10