Cream and nut cake

Ingredients for 1 servings:

• 1 Viennese base (sponge cake base, light, 3 layers)
• 200 g hazelnuts, chopped
• 400 g whipped cream, cold
• 2 sachets of Gelatinefix, 15 g each
• 1 packet of vanilla sugar
• e.g. chocolate decoration (chocolate hearts or similar)

Instructions

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

A little cream bomb

Briefly whip the whipped cream. Sprinkle in the gelatin fix while stirring constantly and whip the cream until stiff peaks form. Then briefly stir in the vanilla sugar (I also did this with a mixer). Set aside some of the ground hazelnuts for decoration and fold in the rest briefly and carefully, e.g. with a whisk. Place the first of the Viennese layers in a cake ring. Spread some of the cream on top, then place the second layer on top. Add another portion of the cream and spread it out. Finally, place the third layer on top. Set aside some of the last portion of cream for decoration and spread the rest all over the cake. Put the reserved cream in a piping bag and dot the cake. Decorate with the reserved hazelnuts and the chocolate decorations as desired. Now refrigerate the cake for at least 2 hours until ready to serve. Note: I made double the amount of filling because I always make the cakes a little taller, and I decorated it with little hearts because it was for my mom. It looked absolutely beautiful.