Nutella ring cake

Thanks to Zenzero e Limone for this indulgent recipe. I added hazelnuts and crumbled amaretti to Nutella, making it even better for breakfast or snacks.
INGREDIENTS FOR A 26 CM TIN
DOUGH
500 g '00' flour
70 g butter
2 eggs
90 sugar
120 ml milk
1 sachet baking powder
FILLING
300 g Nutella
6/7 amaretti
50 g chopped hazelnuts
Icing sugar
I used a processor, although hand mixing works, adding flour and softened room-temperature butter.
I process briefly into crumbs.
I add sugar.
Whole eggs.
Sifted baking powder.
I process, gradually adding milk.
I stop once combining.
I work on the surface until smooth and even.
I lightly flour and roll a rectangle about 38 x 45.
I soften Nutella in a bowl for half a minute for easy spreading.
I spread evenly.
I scatter hazelnuts over it.
I crumble amaretti over it.
It is ready.
I roll fairly tightly from the long side.
I form an even roll.
I cut slices about 2 cm thick, wiping knife between cuts for neat edges.
I line the tin base with parchment. Mine was 28 cm, but I recommend 26 cm. I slightly overlap slices in a fan, placing the two end slices plus another centrally; they expand and join during baking.
I bake in a fan oven at 170°C for 25 minutes or conventional at 180°C for 30 minutes. Cover with foil for the final 10 minutes if browning too much. I cool, unmould and dust with icing sugar.