Nut-chocolate ball cake

Ingredients for 1 servings:

• 3 eggs
• 1 tbsp water, hot
• 100 g sugar
• 1 packet of vanilla sugar
• 25 g flour
• 2 tsp baking powder
• 150 g hazelnuts (ground)
• 25 g oat flakes, wholegrain
• 200 g confectionery (Rocher)
• 800 ml whipped cream
• 3 packs of cream stiffener
• 1 packet of vanilla sugar
• 50 g chocolate shavings

Instructions

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

For the sponge cake, beat the eggs and water with a hand mixer on high for 1 minute until frothy. Mix the sugar and vanilla sugar, sprinkle in for 1 minute, then beat for another 2 minutes. Mix the flour with the baking powder, hazelnut kernels, and oats. Add half of this to the egg mixture and mix briefly on the lowest speed. Mix in the rest of the flour mixture in the same way. Pour the batter into a springform pan and bake at 180°C (top/bottom heat) for about 40 minutes. Remove the base from the pan, turn out onto a wire rack lined with baking paper, and allow to cool. Peel off the baking paper, place the base on a plate, and place the cake ring around it. For the filling, chop the Rocher cookies. Whip 600ml of cream with the cream stiffener, fold in the nut and chocolate mixture, and spread on the base. Whip 200ml of cream with the vanilla sugar until stiff, then spread on the nut cream. After chilling for 2 hours, remove the cake ring and sprinkle with chocolate shavings. Decorate as desired.