Small, creamy nut cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 65 g flour, type 405
• ½ pack of baking powder
• 65 g hazelnuts, ground
• 600 g cream
• 1 tbsp sugar
• 100 g chopped nuts, e.g. hazelnuts
• 3 tbsp Amaretto
• 120 g jam
• 3 tbsp hazelnuts (hazelnut flakes)
• 10 hazelnuts
• n. B. Brittle (hazelnut)

Instructions

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

a dream of nuts and cream

Preheat the oven to 190°C (375°F) or 170°C (350°F) fan-assisted. Line the bottom of a 20cm springform pan with baking paper. For the sponge cake, separate the eggs. Beat the egg yolks and sugar until white and foamy. Mix the flour with the baking powder and sift into the egg yolk mixture. Beat the egg whites until stiff and gently fold in along with the nuts. Pour the batter into the pan and bake in the hot oven on the middle rack for 20-25 minutes. Remove from the oven and let cool, then carefully remove from the pan and cut twice horizontally. Tip: To make the sponge cake successful, I let it rest for 2 minutes in a closed, switched-off oven and bake it in three batches. This saves me cutting and results in higher cakes. Drizzle the cakes with Amaretto. Place the bottom layer on a cake plate and enclose it in a cake ring. Spread with half of the jam. For decoration, toast the hazelnut flakes without adding any fat until golden brown and let cool. For the hazelnut cream, whip 300g of cream with the sugar until stiff and fold in the chopped nuts. Spread half of the cream on the bottom cake layer. Spread the second cake layer with jam and the remaining nut cream, then place the third layer on top. Whip the remaining cream until stiff and spread it over the cake. Decorate with hazelnut flakes, brittle, and the whole hazelnuts. If the cherry jam is too overpowering for your taste, you can also use apricot jam. Almonds or walnuts can also be used instead of the hazelnuts.