Nut cake with chocolate coffee cream

Ingredients for 1 servings:

• 2 cups whipped cream
• 2 tbsp flour
• 200 g sugar
• 200 g hazelnuts, ground
• 1 tsp baking powder
• 1 tbsp cocoa powder
• 1 tbsp instant coffee powder
• 5 eggs
• 2 packs of cream stiffener
• 3 tbsp sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 200 degrees Celsius. Separate the eggs. Beat the egg whites until stiff, gradually adding 200g of sugar. Carefully fold in the egg yolks. Mix the flour, baking powder, and hazelnuts and stir in. Spread the batter on a greased baking sheet and bake for about 20 minutes. Immediately divide the cake into 4 equal pieces and let cool. Whip the cream with the cream stabilizer until stiff and mix with 3 tablespoons of sugar, the cocoa powder, and the instant coffee. Stack the cake slices and the cream on top of each other, alternating layers. Finally, spread the cream over the entire cake and fork to create patterns in the cream.