Cappuccino Nut Cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 100 g flour
• 100 g cornstarch
• 25 g vanilla pudding powder
• 1 tsp baking powder
• 600 ml cream
• 30 g cappuccino powder, soluble, approx. 3 bags
• 30 g sugar
• 100 g hazelnuts, chopped
• 10 g cocoa powder
• 3 tbsp hazelnut flakes
• 14 mocha beans (chocolate decoration) or other decoration material
• 200 ml cream

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

The sponge cake: Separate the eggs. Beat the egg whites until stiff, then slowly add 200g of sugar. Gradually stir in the egg yolks. Thoroughly mix the flour, starch, pudding powder, and baking powder and sift them into the egg mixture. Carefully fold everything in so the batter doesn’t collapse. Line the bottom of a 26cm springform pan with baking paper, pour the batter into the pan, and smooth it out. Bake the batter for about 30 minutes in a preheated oven (200°C for an electric oven with top and bottom heat or 175°C with fan-assisted oven). Let the batter cool, then cut it in half. The filling: Beat 600ml of cream until stiff, then add the cappuccino powder and 30g of sugar. Set aside about 1/3 of the cream. Fold the chopped nuts into the rest of the cream. Spread half of the cream/nut mixture onto the bottom layer. Place the second layer on top and spread with the cream/nut mixture. Place the third layer on top and spread with the cappuccino cream. Once prepared, the cake can be refrigerated overnight for use the next day! Before serving: Sprinkle cocoa powder over the cake. Toast the hazelnut flakes and decorate the outside of the cake. Whip 200g of cream until stiff and decorate the cake with them. Then add the chocolate mocha beans or other decorative material.