Hazelnut brittle cake

Ingredients for 1 servings:

• 250 g whipped cream
• 125 g sugar
• 1 pinch of salt
• 3 eggs
• 200 g flour
• 3 tsp baking powder
• 200 g dark chocolate shavings
• 1 jar cranberries (285g net weight)
• 500 g whipped cream
• 2 packs of cream stiffener
• 1 sachet of rum flavoring
• 100 g hazelnuts, ground
• 50 g brittle (hazelnut)
• 200 g marzipan – raw mass, fine
• 50 g brittle (hazelnut)
• 100 g hazelnuts, chopped
• Chocolate decoration, (thalers)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Whip the cream until stiff, then stir in the sugar, salt, and eggs. Mix the flour and baking powder and fold into the batter along with the grated chocolate. Pour the batter into a springform pan lined with baking paper and bake in a preheated oven at 190°C (gas mark 2-3) for 45 minutes. Cut the cooled base in half crosswise. Spread the cranberries on the bottom layer. Whip the cream with the cream stiffener until stiff. Then fold in the rum-baked cake mixture, hazelnuts, and hazelnut brittle, and spread half of the cream over the cranberries. Place the second layer on top. Spread the remaining cream over the cake. Toast the chopped hazelnuts in a pan until golden brown and allow to cool. Roll out the marzipan mixture between cut-open freezer bags (approx. 40cm in diameter). Place the marzipan layer in a wave-like pattern on the cake and sprinkle with the brittle. Decorate the cake with the decorative coins and decorate the edge of the cake with the chopped hazelnuts.