Rococo Nut Cake

Ingredients for 1 servings:

• 3 eggs
• 5 tbsp water, cold
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 50 g cornstarch
• 2 tsp, heaped baking powder
• 3 tbsp, levelled cocoa powder
• 1 pc. pudding powder
• 3 tbsp sugar
• ½ liter of milk
• 200 g walnuts
• 125 g butter, soft
• 50 g sugar
• 100 g hazelnuts, ground
• 100 g chocolate coating, whole milk
• 100 g dark chocolate coating

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 15 minutes

Chocolate sponge cake filled with vanilla cream, freezes well. Makes 18 pieces

Line the bottom of a springform pan (26 cm diameter) with baking paper. Dough: Separate the eggs. Beat the egg whites and 5 tablespoons of cold water until stiff peaks form, then add the sugar and vanilla sugar. Beat in the egg yolks one at a time. Sift the flour, cornstarch, baking powder, and cocoa powder together, and fold in. Spread into the pan. Bake in a preheated oven (175°C electric oven, 150°C fan oven, gas mark 2) for about 30 minutes. Allow to cool. Cream: Mix the custard powder, 3 tablespoons of sugar, and 6 tablespoons of milk. Bring the remaining milk to a boil. Stir in the custard powder and bring to a boil briefly. Immediately transfer to a bowl and place cling film over the warm custard to prevent a skin from forming. Finely grind the walnuts, leaving about 26 halves. Beat the butter and 50 g of sugar until creamy. First stir in the custard a spoonful at a time, then all the ground nuts. Cut the sponge cake in half horizontally. Spread half of the cream on the first layer, then place the second layer on top. Spread the remaining cream on top. Place the third layer on top. Chill for about 2 hours. Chop all of the chocolate and melt it in a hot water bath. Cover the cake with it. Chill for about 30 minutes. Press cake slices for 18 cake slices into the chocolate, if desired. Decorate with the walnut halves. Chill for about 1 hour. The cake can be made a day in advance, but it’s also suitable for freezing.