Hanuta cake

Ingredients for 1 servings:

• 2 eggs
• 125 g sugar
• 100 ml walnut oil
• 100 ml milk
• 100 g nuts, ground
• 150 g flour
• ½ pack of baking powder
• 125 g biscuits (Hanuta)
• 200 g sour cream
• 75g Nutella
• 4 tbsp milk
• 200 g cream
• 4 cookies (Mini Hanuta)
• Chocolate shavings

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

small sin for an 18- or 20-inch springform pan

For an 18 or 20 cm springform pan. Preheat the oven to 200°C (top/bottom heat). Grease the springform pan. Beat the eggs with the sugar until creamy, then stir in the oil. Mix the flour, baking powder, and nuts and stir in alternately with the milk. Pour the batter into the springform pan and bake for about 50 minutes. After baking, immediately cut off the domed part of the cake and crumble it into a bowl. Let the remaining cake cool and cut it in half crosswise. Crumble the Hanuta very finely in a mixer and mix with the sour cream and Nutella. Fill a piping bag with about 3-4 tablespoons and set aside for the garnish. Spread the remainder onto the bottom layer. Place the middle layer on top. Then mix the cake crumbs with the milk to form a smooth paste and spread it onto the middle layer. Place the lid on top. Whip the cream until stiff peaks form and spread it all over the cake. Garnish with mini Hanuta and the remaining Nutella spread. Sprinkle grated chocolate around the edges.