Käthchen's hazelnut cream cake

Ingredients for 1 servings:

• 6 egg yolks
• 3 tbsp water, hot
• 100 g sugar
• 1 packet of vanilla sugar
• 6 egg whites
• 1 pinch of salt
• 80 g sugar
• 100 g flour
• 100 g cornstarch
• ½ pack of baking powder
• 50 g hazelnuts, ground
• 5 tbsp sugar
• 2 packets of vanilla pudding powder
• 850 ml milk
• 250 g butter, warm
• 1 tbsp nougat, melted
• 80 g hazelnuts
• 1 marzipan (marzipan coating)
• 1 cup of chocolate coating (hazelnut coating)
• 16 hazelnuts, roasted and shelled

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 20 minutes

Make a pudding from 5 tablespoons of sugar, the vanilla pudding powder, and the milk. Transfer to a bowl. Cover the surface with cling film and let cool. In the meantime, roast 80g of hazelnuts and 16 nuts for decoration in an oven at 200°C for about 10 minutes. Wipe the skins off the nuts with a kitchen towel and remove any residue with a sharp knife and let cool. Set the 16 nuts aside for decoration and finely grind the 80g of the roasted nuts until a paste forms. Next, make the cake base from the ingredients for the sponge cake. To do this, beat 100g of sugar with the vanilla sugar, 6 egg yolks, and 3 tablespoons of hot water until creamy. Beat the 6 egg whites with the remaining 80g sugar and a pinch of salt until stiff peaks form and add to the egg yolk mixture. Mix the flour with the cornstarch and baking powder, sift it onto the egg mixture, and gradually fold in the nuts. Line the bottom of a springform pan with baking paper and clamp the pan over the edge. Grease and flour the bottom of the pan with butter or margarine. Pour in the batter and bake in a preheated oven at 180°C for 30 to 40 minutes. Let it rest for 10 minutes with the oven door half-open and the oven off. Then let it cool on a wire rack. For the cream filling, beat the butter and hazelnut paste with the melted nougat mixture until fluffy. The mixture must be at room temperature. Gradually add the pudding a tablespoon at a time, stirring constantly. Spoon 2 tablespoons of the cream directly into a piping bag for the 16 cream dots for garnishing. Refrigerate the cream until ready to use. Cut the cooled sponge cake horizontally twice. Place a cake ring around the bottom layer and spread a quarter of the nut cream on the base. Place the second and third layers on top and repeat. Using the springform pan base, cut the marzipan layer to fit the cake surface and place it on the top layer of cream. Divide the cake into 16 slices. Remove the cake ring and spread the last quarter of the nut cream over the edge of the cake, then level it off with a serrated spatula. Transfer the melted and slightly cooled hazelnut glaze to a paper piping bag and pipe it in circles or decorate the cake as desired. Unfortunately, the glaze won’t spread evenly over the marzipan surface, as it sets too quickly when combined with the marzipan. Then remove the piping bag containing the nut cream from the refrigerator and decorate the cake slices with 16 dots of cream. Place a hazelnut on each dot. Chill the cake.