Chocolate Nut Cake – Hanutatorte

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, hot
• 100 g sugar
• 1 packet of vanilla sugar
• 25 g starch flour
• 1 tsp baking powder
• 20 g cocoa powder
• 100 g flour
• 6 sheets of gelatin
• Water for soaking
• 3 cups of cream
• 1 tbsp rum
• 1 tbsp water
• 5 waffles (Hanuta)
• e.g. hazelnuts (hazelnut flakes)
• some sugar
• e.g. chocolate sprinkles

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 35 minutes

Beat eggs, hot water, sugar, and vanilla sugar until stiff peaks form. Then sift together the starch, baking powder, flour, and cocoa powder and lightly fold into the egg foam. Pour the batter into a springform pan and bake at 180°C for 15 minutes. Then let the base cool. Soak the gelatine in water. Whip the cream until stiff peaks form. Heat the rum and water in a saucepan and dissolve the gelatine in it. Then slowly fold everything into the cream. Crumble the waffles in a mixer and then fold into the cream. Place a cake ring around the base and spread the cream on top. To decorate the cake, caramelize the hazelnut flakes. To do this, heat the hazelnuts in a pan with a little sugar, stirring constantly until the sugar melts. Decorate the cake with the hazelnut flakes and chocolate sprinkles and refrigerate for 2-3 hours.