Nut and cream cake

Ingredients for 1 servings:

• 5 eggs
• 1 packet of vanilla sugar
• 150 g sugar
• 150 g flour
• 2 tbsp baking cocoa
• 800 ml cream
• 200 g hazelnuts, ground
• 4 packets of vanilla sugar
• 1 bottle of rum flavoring
• 4 packs of cream stiffener
• e.g. rum for the base
• 12 pieces hazelnuts

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

if desired with “Schwips”

Preheat the oven to 160°C (top/bottom heat). Beat the eggs with the sugar and 1 sachet of vanilla sugar for about 8 minutes until very foamy. Sift the flour and cocoa powder and slowly stir in with a whisk. Line a 26cm springform pan with baking paper, pour the batter into the pan and bake for about 35-40 minutes. Let the base cool and then cut it in half. Toast the ground hazelnuts in a dry pan. The pan should not be too hot, as the nuts can burn quickly. Whip the cream with the vanilla sugar, the bottle of rum flavoring, and the cream stabilizer until stiff peaks form. For the decoration, fill a few tablespoons of the cream into a piping bag and set aside about 50g of the ground hazelnuts for the decoration. Fold the remaining ground hazelnuts into the rest of the cream. Drizzle the bottom layer with a little rum, if desired, and spread 1/3 of the hazelnut cream on the base. Repeat with the second layer. Spread the top and sides of the cake with cream as well. Decorate the cake with the reserved cream, the ground hazelnuts, and the 12 whole hazelnuts.