Daim cake with hazelnuts

Ingredients for 1 servings:

• 220 g hazelnuts
• 8 eggs
• 450 g sugar
• 220 g butter
• 30 g cornstarch
• 1 pack of sweets (Daim)
• 100 ml whipped cream
• 1 bar of milk chocolate

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 20 minutes

Daim cake with caramel candies and milk chocolate

Preheat oven to 200°C (top/bottom heat). Separate four eggs and beat the egg whites until stiff peaks form. Stir in 100g of sugar. Fold in half of the hazelnuts. Pour the batter into a springform pan lined with baking paper and bake for about 20 minutes. Then let it cool and remove from the pan. Repeat the entire process and bake a second layer. For the cream, melt the butter in a double boiler. Mix in the remaining 250g of sugar and the eight egg yolks with a hand mixer. Then add the cornstarch and mix in. Stir at low heat until the cream thickens. Spread half of the cream on one layer of cake. Place the second layer on top and spread the cream on it as well. Let the cake cool. Crush most of the Daim candies in a freezer bag. Melt the chocolate over a double boiler and gradually stir in the cream. Once everything is well blended, fold in the crushed Daim candies and glaze the cake. Decorate the cake with the remaining Daim candies. Refrigerate for at least 2 hours.