Nut pudding cake

Ingredients for 1 servings:

• 100 g marzipan – raw mass
• 200 g butter
• 200 g flour, wheat flour
• 3 tsp baking powder
• 1 pkt. pudding powder, vanilla
• 200 g sugar
• 1 tbsp vanilla sugar
• 4 eggs
• 1 point rum aroma (Finesse Jamaica)
• 100 ml whipped cream
• 150 g hazelnuts, ground and roasted
• 1 ½ pkt. pudding powder, vanilla
• 750 ml milk
• 75 g sugar
• 50 g butter
• 400 ml whipped cream
• 2 points cream stiffener
• 100 g dark chocolate
• 12 Confectionery (Seafood Pralines)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the marzipan into small pieces. Melt the butter and marzipan over low heat and let cool. For the pastry, combine the flour and baking powder, then mix with the pudding powder, sugar, and vanilla sugar. Add the eggs, butter-marzipan mixture, flavoring, and cream and mix well with a mixer. Add the hazelnuts. Pour the batter into a springform pan (26 cm diameter, greased bottom) and bake in a preheated oven at 180°C for about 45 minutes. Let the cake stand in the pan for about 10 minutes, then remove from the pan and let cool on a wire rack. For the topping, make a pudding from the pudding powder, milk, and sugar according to the package instructions. Immediately stir in the butter. Cut the cake in half horizontally, place a cake ring around the bottom layer, and spread half of the pudding on top. Place the middle layer on top, spread with the remaining pudding, and place the top layer on top. Let the cake cool. To cover, whip the cream with the cream stiffener until stiff, then spread it over the edges and the top of the cake. Chop the chocolate, stir it in a saucepan over low heat over a simmering water until smooth, and sprinkle it over the top of the cake. Garnish with chocolates.