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Inge's diplomat cake

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Ingredients for 1 servings:

  • 200 g butter
  • 170 g sugar
  • 4 eggs
  • 200 g hazelnuts, ground
  • 70 g flour
  • 1 packet of baking powder
  • 1 tsp cinnamon
  • 3 cups of cream
  • 3 packs of cream stiffener
  • 6 tsp powdered sugar
  • 1 can of pineapple
  • 1 cup(s) chocolate shavings

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a batter from the ingredients listed above. Pour the batter into a springform pan and bake. Bake for approximately 40 minutes at 175 degrees Celsius. Cut off a thin layer of the base and crumble it. Add a cup of chocolate shavings and mix. Whip the cream, cream stabilizer, and powdered sugar until stiff peaks form. Drain the pineapple slices well, chop them very finely, and fold them into the cream. Place the base around the edge of the cake, then spoon the pineapple cream on top. Sprinkle the crumbs on top and press down lightly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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